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Table 1 Results of the average value ± standard deviation of each amino acid group listed in Fig. 4

From: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

Normal-aged
 Week 0 1 2 3 4
 Function 189 ± 15 197 ± 20 197 ± 13 200 ± 11 194 ± 14
 Umami 186 ± 32 148 ± 14 142 ± 13 128 ± 19 116 ± 20
 Sweet 61 ± 11 48 ± 12 50 ± 12 55 ± 11 63 ± 16
 Savory 140 ± 49 128 ± 26 126 ± 40 149 ± 30 179 ± 38
Mold-aged
 Week 0 1 2 3 4
 Function 171 ± 4 179 ± 8 189 ± 7 188 ± 6 186 ± 12
 Umami 189 ± 7 176 ± 13 116 ± 18 102 ± 17 103 ± 12
 Sweet 46 ± 2 43 ± 3 23 ± 3 18 ± 4 32 ± 11
 Savory 87 ± 9 82 ± 8 62 ± 14 59 ± 19 124 ± 47