It is located mainly in skeletal muscle (approximately 95–98%) in the form of phosphocreatine. It is a source of energy for muscles, thus delaying the postmortem
metabolism of glycogen and lactate formation and a decrease in pH during conversion of muscle
to meat. Use of supplemental creatine monohydrate in pig feed may contribute to the improvement
of pork quality parameters such as pH, colour, water holding capacity and drip loss. These parameters
are also improved in pigs carrying the RN– and RYR1T gene. Creatine contained in meat can
also be a precursor of heterocyclic aromatic amines mutagenic to humans, formed during thermal
processing of meat