par Nutrimuscle-Conseils » 15 Aoû 2017 20:54
Il y a plein d'études mais toutes ne sont pas simples
J Agric Food Chem. 2008 Dec 10;56(23):11279-84.
Effect of cooking conditions on creatinine formation in cooked ham.
Mora L
The aim of this study was to evaluate the effect of different cooking procedures on the concentrations of creatine and creatinine and the ratio of creatinine/creatine in cooked ham. Two cooking methods (constant temperature and increasing temperature, constant T and DeltaT, respectively) were tested on different locations in porcine longissimus dorsi muscle and ham (semimembranosus, biceps femoris, and gluteus muscles). The results showed larger creatine conversion into creatinine in the surface layer than in the core as well as higher creatinine/creatine ratio values when applying the DeltaT in comparison to the constant T method. A correlation between the creatinine/creatine ratio and the heat treatment was established, and 15 samples of commercial cooked hams were analyzed to support these results. This creatinine/creatine ratio analyzed in the surface of the ham could be used as a rapid and nondestructive indicator to determine the effectiveness of the heat treatment in cooked ham processes.
J Food Sci. 2015 Nov;80(11):C2430-9.
Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.
Gibis M
The impact of precursors such as creatine, creatinine, and glucose on the formation of mutagenic/carcinogenic heterocyclic amines (HAs) were studied in patties of 9 different animal species equally heat treated with a double-plate contact grill. All grilled patties of the various species (veal, beef, pork, lamb, horse, venison, turkey, chicken, ostrich) contained several HAs such as MeIQx (2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline; 0.5-1.4 ng/g), 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline, 0 to 1.3 ng/g), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine, 1.2 to 10.5 ng/g), harman (1-methyl-9H-pyrido[3,4-b] indole; 0.5 to 3.2 ng/g), and/or norharman (9H-pyrido[3,4-b]indole 0.5 to 1.9 ng/g). Residual glycogen (glucose) content varied greatly from 0.07 to 1.46 wt% on a dry matter (DM) basis. Total creatin(in)e content in raw meat (1.36 to 2.0 wt% DM) hardly differed between species, except in turkey and ostrich (1.1 wt% DM). Chicken contained, compared to all other species, very low concentrations of glucose (0.07 wt% DM) and the highest levels of nonprotein nitrogen compounds. The free amino acids lysine (r = 0.77, P < 0.001), tyrosine, phenylalanine, proline, isoleucine, and aspartic acid (r = 0.47-0.56, P < 0.05) showed significant correlation to PhIP in chicken. Also a linear correlation was found to exist between PhIP (r = 0.87, P < 0.001) and MeIQx (r = 0.35, P < 0.01), and the molar ratio of creatin(in)e to glucose, respectively. Harman as co-mutagens was linearly correlated to the concentration of glucose (r = 0.65, P < 0.001). By contrast, norharman was not significant correlated to glucose levels.
pas intra-veineuse.
étant donné que je consomme que rarement du poisson et que la viande rouge c'est quasiment.. tous les jours finalement.. et pas en petites quantités 
