Mean HCA levels and mutagenicity of low- and high-temperature-fried meats.

aEstimate ± S.E. (95% confidence interval) based on 1 meat sample from the pilot study; standard errors reflect variation among duplicate assays for HCAs and variation within a single plate-incorporation assay for mutagenicity.bEstimate ± S.E. (95% confidence interval) based on 4 meat samples, each assayed once from the feeding study; standard error reflects variation among samples, among assays, and within assays.