Creatine as an indicator of net muscle proteins

Creatine and creatinine levels in different cuts of pork, beef, veal and lamb have been estimated and expressed in relation to the content of total proteins (N × 6.25) and net muscle proteins (N × 6.25 minus hydroxyproline × 8). The relationship between creatine and total proteins was not linear. Creatine values were linear with those for net muscle protein, giving a mean value of 23 mg creatine g −1 net muscle protein in these meats. Creatinine values averaged 1 mg g −1 net muscle protein. The results are discussed in connection with using creatine as an index of meat quality and with using urinary creatinine as an index of muscle mass of the animal.