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Table 2 Results of the average value ± standard deviation of each amino acid group listed in Fig. 5

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

148 ± 4

166 ± 20

185 ± 30

172 ± 16

167 ± 38

 Umami

63 ± 6

66 ± 4

59 ± 14

43 ± 18

34 ± 10

 Sweet

50 ± 13

55 ± 9

56 ± 8

59 ± 11

38 ± 10

 Savory

100 ± 49

118 ± 43

126 ± 9

93 ± 36

54 ± 18

Mold-aged

 Week

0

1

2

3

4

 Function

141 ± 16

165 ± 15

235 ± 33

266 ± 25

315 ± 16

 Umami

70 ± 14

51 ± 7

68 ± 7

92 ± 6

103 ± 4

 Sweet

42 ± 3

32 ± 1

149 ± 31

252 ± 30

268 ± 15

 Savory

50 ± 19

55 ± 4

337 ± 98

505 ± 103

472 ± 68