# Correlation between Biogenic Amines and Their Precursors in Stored Chicken Meat
## 3 Results  
### Effect of Meat Type  
Breast and leg muscles differed in histamine (\(p<0.001\)), cadaverine (\(p<0.001\)), tyramine (\(p<0.001\)), BAI index (\(p<0.001\)), phenylethylamine (\(p=0.032\)), tryptamine (\(p<0.001\)), agmatine (\(p<0.001\)), spermine (\(p<0.001\)), spermidine (\(p<0.001\)), TOTAL BA-1 (\(p<0.001\)), and TOTAL BA-2 (\(p<0.001\)). There was no difference between the analyzed meat types for putrescine content (\(p=0.763\)) (Table 1). Table 2 summarizes the precursor amino acids for BA. The effect of meat type was evident for the level of these amino acids: arginine (\(p<0.001\)), lysine (\(p=0.008\)), histidine (\(p<0.001\)), tyrosine (\(p<0.001\)), phenylethylalanine (\(p<0.001\)), tryptophan (\(p<0.001\)), ornithine (\(p<0.001\)), and the sum of precursors from BAI (\(p<0.001\)).  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Storage**} & \multicolumn{8}{c}{**Item**} \\  & \multicolumn{3}{c}{**Time**} & \multicolumn{3}{c}{**Time**} & \multicolumn{3}{c}{**Cadaveineineineineineine{6} & **Tyramine**} & \multicolumn{3}{c}{**Index BAI**} & \multicolumn{3}{c}{**Phenylethylamine**} & \multicolumn{3}{c}{**Tryptamine**} & \multicolumn{3}{c}{**Apantine**} & \multicolumn{3}{c}{**Spermine**} & \multicolumn{3}{c}{**Spermine**} & \multicolumn{3}{c}{**TOTAL**} & \multicolumn{3}{c}{**BAA-1**} &  
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline  & \multicolumn{2}{c}{**Storage Time**} & \multicolumn{2}{c}{**Item**} & \multicolumn{2}{c}{**Sum of**} \\  & **(Day)** & **Arginine** & **Lysine** & **Histidine** & **Tyrosine** & **Phenylethylalanine** & **TYPptphan** & **Omithine** & **Precurs SAI** \\ \hline  & 1 & 1.473 b  & 1.569 & 0.809 b  & 0.644 b  & 0.782 b  & 0.204 b  & 0.031 b  & 3.053 b  \\  & 3 & 1.442 b  & 1.448 & 0.769 b  & 0.655 b  & 0.729 b  & 0.190 & 0.032 b  & 2.904 b  \\ Breast meat & 5 & 1.471 b  & 1.557 & 0.769 b  & 0.634 b  & 0.762 b  & 0.192 & 0.031 b  & 2.991 b  \\  & 7 & 1.487 b  & 1.518 & 0.817 b  & 0.623 b  & 0.763 b  & 0.201 & 0.031 b  & 2.989 b  \\  & 10 & 1.485 b  & 1.519 & 0.793 b  & 0.645 b  & 0.786 b  & 0.200 b  & 2.987 b  \\ \hline  & 1 & 1.039 a  & 1.445 & 0.583 a  & 0.653 a  & 0.175 a  & 0.023 a  & 2.622 a  \\  & 3 & 1.044 a  & 1.412 & 0.584 a  & 0.530 a  & 0.643 a  & 0.170 & 0.024 a  & 2.550 a  \\ Leg meat & 5 & 1.023 a  & 1.421 & 0.592 a  & 0.510 a  & 0.646 a  & 0.175 & 0.025 a  & 2.548 a  \\  & 7 & 1.022 a  & 1.390 & 0.568 a  & 0.588 a  & 0.641 a  & 0.614 b  & 0.168 & 0.026 a  & 2.492 a  \\  & 10 & 1.039 a  & 1.458 & 0.561 a  & 0.532 a  & 0.667 a  & 0.175 & 0.026 a  & 2.578 a  \\ \hline \multicolumn{2}{c}{Poded SEM} & 0.014 & 0.032 & 0.011 & 0.005 & 0.008 & 0.001 & 0.0001 & 0.046 \\ \multicolumn{2}{c}{Main effects} & \multicolumn{2}{c}{_p-value_} & & & & & \\ \multicolumn{2}{c}{Effect of meat type} & -0.001 & 0.008 & -0.001 & -0.001 & -0.001 & -0.001 & -0.001 & -0.001 \\ \multicolumn{2}{c}{Effect of storage time} & 0.087 & 0.062 & 0.957 & 0.308 & 0.480 & 0.866 & 0.704 & 0.523 \\ \multicolumn{2}{c}{Effect of meat type x storage time} & 0.920 & 0.861 & 0.768 & 0.753 & 0.963 & 0.941 & 0.464 & 0.882 \\ \hline \end{tabular}  
* \(\star\)—small letters indicate significant differences between meat typewrith the same storage time, \(p\leq 0.05\),*A—small letters indicate significant differences between storage times, \(\psi\leq 0.05\) (one-way ANOVA, Duncan text), sum of precursors of \(\mathrm{B