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  • Open Access

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

Journal of Animal Science and Technology201860:21

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

  • Published:

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

  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. 18:63View ArticlePubMedPubMed CentralGoogle Scholar

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