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

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

Correspondence to Takashi Hanagasaki.

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