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

Following publication of the original article [1], the authors reported that the modifications they requested to the data in Tables 1, 2 and 3 were incorrectly implemented due to a misunderstanding in mark-ups. Also, the titles of the tables should be modified as follows:

• Table 1 Results of the average value ± standard deviation of each amino acid group listed in Fig. 5 → 4

• Table 2 Results of the average value ± standard deviation of each amino acid group listed in Fig. 6 → 5

• Table 3 Results of the average value ± standard deviation of each amino acid listed in Fig. 7 → 6

The original article has been corrected.

The correct versions of the tables have been included in this correction.

Affiliations

1. Okinawa Prefectural Industrial Technology Center, 12-2 Suzaki, Uruma City, Okinawa, 904-2234, Japan

   • Takashi Hanagasaki

2. Okinawa Prefectural Livestock Research Center, 2009-5 Shoshi, Nakizin Village, Okinawa, 905-0426, Japan

   • Naokazu Asato

3. Present Address: Okinawa Prefectural Agricultural Research center, 820 Makabe, Itoman City, Okinawa, 901-0336, Japan

   • Takashi Hanagasaki

4. Present Address: Livestock Division of Okinawa Prefectural Government, 1-2-2 Izumizaki, Naha city, Okinawa, 900-8570, Japan

   • Naokazu Asato

Corresponding author

Correspondence to Takashi Hanagasaki.

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