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

Journal of Animal Science and Technology volume 60, Article number: 21 (2018) Cite this article

  • 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
Full size table
Table 2 Results of the average value ± standard deviation of each amino acid group listed in Fig. 5
Full size table
Table 3 Results of the average value ± standard deviation of each amino acid listed in Fig. 6
Full size table

  • 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.

Reference

  1. 1.

    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. 18:63

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Author information

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

Authors
  1. Takashi Hanagasaki
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  2. Naokazu Asato
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Corresponding author

Correspondence to Takashi Hanagasaki.

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Hanagasaki, T., Asato, N. Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus. J Anim Sci Technol 60, 21 (2018). https://doi.org/10.1186/s40781-018-0179-3

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Journal of Animal Science and Technology

ISSN: 2055-0391