Table 3 Results of the average value ± standard deviation of each amino acid listed in Fig. 6
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 |
 GABA | 0 ± 0 | 0 ± 0 | 0 ± 0 | 0 ± 0 | 0 ± 0 |
 Aspartic acid | 0 ± 0 | 0 ± 0 | 0 ± 0 | 0 ± 1 | 0 ± 1 |
 Proline | 0 ± 0 | 0 ± 0 | 0 ± 0 | 0 ± 0 | 0 ± 0 |
 Histidine | 6 ± 2 | 7 ± 2 | 8 ± 2 | 6 ± 1 | 3 ± 3 |
Mold-aged | |||||
 Week | 0 | 1 | 2 | 3 | 4 |
 GABA | 0 ± 0 | 0 ± 0 | 26 ± 11 | 42 ± 8 | 36 ± 14 |
 Aspartic acid | 0 ± 0 | 0 ± 0 | 6 ± 3 | 16 ± 6 | 21 ± 4 |
 Proline | 0 ± 0 | 0 ± 0 | 48 ± 15 | 90 ± 11 | 111 ± 10 |
 Histidine | 4 ± 1 | 4 ± 1 | 30 ± 11 | 60± 17 | 70± 17 |