# Correlation between Biogenic Amines and Their Precursors in Stored Chicken Meat
## 3 Results
### Correlations and Principal Component Analysis (PCA)
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline  & & **Histidine** & **Omithine** & **Lysine** & **Tyrosine** & **Phenylethylalanine** & **Tryptophan** & **Arginine** & **Sum Precursors** \\  & & & & & & & & & & **of BA1** \\ \hline  & Histamine & \(-0.21\) & \(-0.58\) & \(-0.07\) & \(-0.22\) & \(0.29\) & \(0.24\) & \(0.63\) & \(-0.03\) \\  & Putrescine & \(0.24\) & \(-0.57\) & \(0.05\) & \(-0.46\) & \(0.21\) & \(0.23\) & \(0.73\) & \(0.04\) \\  & Cadaveire & \(0.16\) & \(-0.55\) & \(-0.13\) & \(-0.12\) & \(0.30\) & \(0.20\) & \(0.56\) & \(-0.08\) \\  & Tyramine & \(0.17\) & \(-0.64\) & \(0.04\) & \(-0.16\) & \(0.44\) & \(0.26\) & \(0.64\) & \(0.07\) \\  & Index BA1 & \(0.22\) & \(-0.58\) & \(-0.01\) & \(-0.33\) & \(0.26\) & \(0.23\) & \(0.68\) & \(0.01\) \\ Breast meat & Phenylethylalanine & \(-0.82\) & \(0.68\) & \(-0.76\) & \(0.41\) & \(-0.50\) & \(-0.50\) & \(-0.60\) & \(-0.92\) \\  & Triptamine & \(-0.22\) & \(-0.18\) & \(0.39\) & \(-0.62\) & \(0.11\) & \(-0.20\) & \(0.47\) & \(0.11\) \\  & Agramine & \(-0.05\) & \(-0.34\) & \(-0.18\) & \(-0.25\) & \(0.09\) & \(-0.06\) & \(0.48\) & \(-0.25\) \\  & Spermine & \(-0.26\) & \(0.50\) & \(0.01\) & \(0.53\) & \(-0.08\) & \(-0.18\) & \(-0.71\) & \(0.03\) \\  & Spermethine & \(0.54\) & \(-0.73\) & \(0.32\) & \(-0.71\) & \(0.27\) & \(0.50\) & \(0.92\) & \(0.35\) \\  & TOTAL BA-1 & \(0.19\) & \(-0.56\) & \(-0.02\) & \(-0.34\) & \(0.24\) & \(0.19\) & \(0.67\) & \(-0.02\) \\  & TOTAL BA-2 & \(-0.22\) & \(-0.18\) & \(0.15\) & \(0.79\) & \(0.68\) & \(0.13\) & \(-0.26\) & \(0.22\) \\ \hline  & Histamine & \(-0.87\) & \(0.84\) & \(0.34\) & \(-0.28\) & \(0.43\) & \(0.21\) & \(-0.05\) & \(-0.16\) \\  & Putrescine & \(-0.80\) & \(0.96\) & \(-0.03\) & \(0.57\) & \(0.09\) & \(-0.05\) & \(-0.41\) & \(-0.50\) \\  & Cadaveire & \(-0.84\) & \(0.77\) & \(0.46\) & \(-0.18\) & \(0.52\) & \(0.29\) & \(0.06\) & \(-0.03\) \\  & Tyramine & \(-0.87\) & \(0.90\) & \(0.19\) & \(-0.40\) & \(0.28\) & \(0.06\) & \(-0.11\) & \(-0.30\) \\  & Index BA1 & \(-0.86\) & \(0.89\) & \(0.24\) & \(-0.37\) & \(0.34\) & \(0.14\) & \(-0.15\) & \(-0.26\) \\ Leg meat & Phenylethylalanine & \(0.52\) & \(0.07\) & \(-0.40\) & \(-0.57\) & \(-0.65\) & \(-0.31\) & \(-0.07\) & \(-0.39\) \\  & Triptamine & \(-0.60\) & \(0.89\) & \(0.30\) & \(-0.48\) & \(0.28\) & \(0.29\) & \(-0.21\) & \(-0.22\) \\  & Agamine & \(-0.75\) & \(0.95\) & \(0.14\) & \(-0.54\) & \(0.18\) & \(0.07\) & \(-0.23\) & \(-0.38\) \\  & Spermine & \(0.62\) & \(-0.95\) & \(-0.06\) & \(0.61\) & \(-0.12\) & \(-0.15\) & \(0.51\) & \(0.42\) \\  & Spermethine & \(0.38\) & \(-0.95\) & \(0.30\) & \(0.59\) & \(0.30\) & \(0.16\) & \(0.64\) & \(0.72\) \\  & TOTAL BA-1 & \(-0.85\) & \(0.90\) & \(0.24\) & \(-0.39\) & \(0.33\) & \(0.14\) & \(-0.16\) & \(-0.27\) \\  & TOTAL BA-2 & \(-0.33\) & \(-0.44\) & \(0.54\) & \(0.82\) & \(0.61\) & \(0.15\) & \(0.89\) * & \(0.64\) \\ \hline \end{tabular}
* a sum of lysine, histidine, tyrosine, andarginine, indicate BA1–sum of histamine, protecting, cadaverine, and tyrosines, TOTAL BA1–sum of histamine, pathogenic, cadaverine, tyrosine, glutamine, and agamine; TOTAL BA2–sum of Total BA1, spermine, and spermethine.  
\end{table} 
Table 3: Correlation between biogenic amines and their precursors in broiler breast and leg meat.