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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