Table 2. Mean HCA levels and mutagenicity of low- and high-temperature-fried meats.
| HCAs (ng/g) | YG1024 | |||||
| Meat | Temperature | MeIQx | PhIP | DiMeIQx | IFP | (rev/g-eq) |
| Beefa | Low | 0 | 0.105±0.005 | 0 | 0 | −1.0±11.9 |
| (0.041, 0.169) | (−24.4, 22.4) | |||||
| Sausagea | Low | 0 | 0 | 0 | 0 | Not tested |
| Beefb | High | 10.6±2.6 | 67.3±24.6 | 4.1±0.9 | 11.6±3.0 | 11569±3625 |
| (2.5, 18.8) | (−11.0, 145.7) | (1.1, 7.0) | (2.1, 21.1) | (1503, 21635) | ||
| Sausageb | High | 13.4±2.0 | 33.3±11.6 | 4.0±0.7 | 10.5±2.2 | 10151±3624 |
| (7.1, 19.6) | (−3.7, 70.3) | (1.8, 6.2) | (3.3, 17.7) | (90, 20212) | ||
a
Estimate ± S.E. (95% confidence interval) based on 1 meat sample from the pilot study; standard errors reflect variation among duplicate assays for HCAs and variation within a single plate-incorporation assay for mutagenicity.
b
Estimate ± S.E. (95% confidence interval) based on 4 meat samples, each assayed once from the feeding study; standard error reflects variation among samples, among assays, and within assays.