Table 4 Formaldehyde concentrations in meat samples (SD for n = 5 samples)
From: Concentration and formation behavior of naturally occurring formaldehyde in foods
| Serial no. | Samples | Formaldehyde content (ppm; avg ± SD) |
|---|---|---|
| 1 | Poultry | 8.2 ± 1.0 |
| 2 | Beef | 8.5 ± 0.6 |
| 3 | Cooked poultry | 4.0 ± 1.1 |
| 4 | Cooked beef | 4.3 ± 2.3 |
| 5 | Mutton | 15.2 ± 3.2 |