TABLE 2.

Concentration of main heterocyclic amines in cooked meat, as reported from the literature

Products	Cooking methods.	Heterocyclic amines (µg/kg)					References
		MeIQx	DiMeIQx	PhIP	IQ	MeIQ
Bacon	Pan‐fried	0.4–4.3	nd	0.7–4.8	nd	nd	Sinha et al. (1998)
	Oven‐broiled	1.5–4	nd	1.4–30.3	nd	nd
	microwaved	0.4–1.5	nd	3.1	nd	nd
	Grilled	1.0–27	nd−9.3	nd−36	nd	nd	Knize et al. (1997); Skog et al. (1998).
Pork	Pan‐fried	0.4–5.4	nd	0.1–2.3	nd	nd	Sinha et al. (1998)
	Oven‐broiled	nd	nd	nd	nd	nd
Beef	Grilled	0.5–6	0.1–1.2	0.6–27	0.2	nd	Fay et al., (1997); Murray and Lynch (1993); Wakabayashi et al. (1993);
	Barbecued	4.4	2.7	38	1.6	nd	Skog et al. (1998)
Chicken	Barbecued	0.3–9	0.1–3.1	27–480	nd	nd	Knize et al. (1996); Murray and Lynch (1993); Sinha et al. (1995)
	Grilled	0.6–2.3	0.5–3.1	21–315	nd	nd	Knize, Salmon, Hopmans, et al. (1997); Knize et al. (1997); Wakabayashi et al. (1993)

Abbreviations: nd, not determined; MeIQx = 2‐amino‐3,8‐dimethylimidazo[4,5‐f] quinoxaline; DiMeIQx = 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline; PhIP = 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine; IQ = 2‐amino‐3‐methylimidazo[4,5‐f ]quinoline; MeIQ = 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline.