Table 1. Quantitative data on heterocyclic amines in cooked meat (ng/g)

Meat type	Cooking method	Cooking temp. (°C)	Cooking time (min)	IQx	IQ	MeIQ	MeIQx	DiMeIQx	PhIP	Reference
Beef patty	Pan fry	225	12	-	2.8	2.0	3.5	3.0	13.3	Balogh et al., 2000
	Pan fry	225	20	-	5.3	3.5	5.8	4.8	31.4	Balogh et al., 2000
	Pan fry	200	14	-	1.36	nd	0.3	1.4	0.9	Klassen et al., 2002
	Pan fry	220	14	-	1.7	nd	0.3	nd	0.2	Klassen et al., 2002
	Pan fry	160	14	-	0.4	nd	0.3	1.8	1.1	Klassen et al., 2002
	Pan fry	230	10	-	0.7	-	7.3	1.0	32.0	Knize et al., 1994
	Pan fry	170	12	-	nd	9.3	-	6.32	nd	Janoszka et al., 2009
	Pan fry	204	12	-	-	-	3.3	0.3	5.3	Puangsombat et al., 2012
	Pan fry	200	20	-	3.2	2.0	22.7	1.7	12.1	Ahn and Grün, 2005
	Pan fry	230	8	-	nd	6.6	21.6	1.4	73.38	Dong et al., 2011
	Pan fry	190	10	-	nd	-	1.3	1.1	9.8	Knize et al., 1994
Beef chop	Barbecue	2001)	6	nd	0.78	0.62	0.31	0.28	nd	Oz et al., 2010
	Pan fry	2001)	6	0.61	0.68	0.35	nd	nd	nd	Oz et al., 2010
Beef meatball	Pan fry	1801)	16	-	44.7	-	nd	nd	1.1	Keşkekoğlu et al., 2014
	Barbecue	1801)	20	-	303.1	-	35.2	nd	1.2	Keşkekoğlu et al., 2014
	Oven	1801)	27	-	139.2	-	29.6	nd	0.6	Keşkekoğlu et al., 2014
Pork patty	Pan fry	204	6	nd	-	-	1.1	1.2	1.8	Puangsombat et al., 2012
	Pan fry	180	5	-	-	-	3.2	0.71	18.4	Zhang et al., 2013
Pork chop	Pan fry	177	9	-	-	-	0.6	0.3	0.3	Shin, 2005
	Pan fry	225	21	-	-	-	5.0	1.7	10.5	Shin, 2005
	Broil	177	12	-	-	-	1.2	0.3	nd	Shin, 2005
	Broil	225	19	-	-	-	1.6	0.7	2.7	Shin, 2005
	Boil	100	8	-	-	-	0.4	nd	nd	Shin, 2005
Bacon	Pan fry	172	3	3.1	-	-	4.0	3.6	6.9	Puangsombat et al., 2012
Chicken meatball	Pan fry	180	16	-	5.5	-	6.1	nd	0.8	Keşkekoğlu et al., 2014
	Barbecue	-	20	-	55.5	-	nd	nd	0.9	Keşkekoğlu et al., 2014
Chicken breast	Pan fry	180	5	-	0.6	0.2	1.2	0.5	6.1	Bermudo et al.,2005
	Pan fry	200	8	-	nd	15.3	15.0	nd	109.4	Dong et al., 2011
	Pan fry	220	12	-	-	-	1.0	0.5	29.7	Solyakov et al., 2002
	Pan fry	180	10	-	1.8	-	1.8	1.1	18.3	Liao et al., 2010
	Barbecue	180	5	-	nd	nd	0.3	0.3	3.4	Bermudo et al.,2005
	Oven	345	40	-	-	-	1.7	0.3	3.0	Solyakov et al., 2002
	Oven	200	20	-	nd	-	nd	nd	0.04	Liao et al., 2010
	Boil	100	23	-	-	-	nd	nd	nd	Solyakov et al., 2002

Before cooking by various methods, the meat surfaces were preheated up to this temperature, then the meat were cooked by cooking methods and time. Modified from Kang et al. (2022).
-, no analyte; nd, not detected.