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 |