Fig. 6From: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavusChanges in the levels of proline, aspartic acid, histidine, and GABA in surface meat during normal- and mold-aging processes. Different letters in the same aging process represent significant differences (p < 0.05) between weeks. GABA and aspartic acid were not detected in normal-aging beefBack to article page