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

Takashi Hanagasaki; Naokazu Asato

doi:10.1186/s40781-018-0179-3

Correction
Open Access

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

Takashi Hanagasaki^{1, 3}Email author and
Naokazu Asato^{2, 4}

Journal of Animal Science and Technology201860:21

https://doi.org/10.1186/s40781-018-0179-3

Published: 14 September 2018

The original article was published in Journal of Animal Science and Technology 2018 60:19

Correction

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. 4

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

Table 2

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

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

Table 3

Results of the average value ± standard deviation of each amino acid listed in Fig. 6

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

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.

Notes

Declarations

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

Authors’ Affiliations

(1)

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

(2)

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

(3)

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

(4)

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

Reference

Hanagasaki, Asato. Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus. J Anim Sci Technol. 2018;60:19. https://doi.org/10.1186/s40781-018-0176-6. 18:63View ArticlePubMedPubMed CentralGoogle Scholar

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

Correction

Notes

Declarations

Authors’ Affiliations

Reference

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