(a)

Name of the meat source

 Amount of MeIQx Amount of PhIP

Total HAS (MeIQx +PhIP)

Fried beef

 4.97 27.64

32.61

Fried mutton

 22.02 19.77

41.79

Fried chicken

 42.91 15.48

58.39
Fried fish 31.97 293.86 325.83
(b)
Name of the meat source Amount of MeIQx Amount of PhIP Total HAS (MeIQx + PhIP)
Sardine in tomato sauce 37.46 23.64 61.10
Sardine in olive oil 18.74 28.59 47.33
Chicken nuggets 135.77 30.67 166.44
Chicken kabab 11.99 155.04 167.03
Table 2: Quantification (ng/g) of MeIQx and PhIP in fried (a) and commercial products (b) by UPLC.