Table 8. Natural polyamines (mean±SD, mg/kg, as-fed basis) of the two types of meat (fresh and meal).

Compound	Mechanically Deboned Meat	Meat By-Products
Putrescine	1.5±0.1	78.6±96.7
Cadaverine	n.d.1	164±214
Tryptamine	n.d.	n.d.
Phenylethylamine	n.d.	6.3±0.2
Spermidine	17.2±0.5	35.0±35.7
Spermine	32.7±7.5	60.1±75.5
Histamine	n.d.	14.1±24.5
Tyramine	n.d.	61.2±69.7

¹ n.d. = not detected.