Skip to main content

TableĀ 1 Results of the average value Ā± standard deviation of each amino acid group listed in Fig.Ā 4

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

Normal-aged

ā€ƒWeek

0

1

2

3

4

ā€ƒFunction

189ā€‰Ā±ā€‰15

197ā€‰Ā±ā€‰20

197ā€‰Ā±ā€‰13

200ā€‰Ā±ā€‰11

194ā€‰Ā±ā€‰14

ā€ƒUmami

186ā€‰Ā±ā€‰32

148ā€‰Ā±ā€‰14

142ā€‰Ā±ā€‰13

128ā€‰Ā±ā€‰19

116ā€‰Ā±ā€‰20

ā€ƒSweet

61ā€‰Ā±ā€‰11

48ā€‰Ā±ā€‰12

50ā€‰Ā±ā€‰12

55ā€‰Ā±ā€‰11

63ā€‰Ā±ā€‰16

ā€ƒSavory

140ā€‰Ā±ā€‰49

128ā€‰Ā±ā€‰26

126ā€‰Ā±ā€‰40

149ā€‰Ā±ā€‰30

179ā€‰Ā±ā€‰38

Mold-aged

ā€ƒWeek

0

1

2

3

4

ā€ƒFunction

171ā€‰Ā±ā€‰4

179ā€‰Ā±ā€‰8

189ā€‰Ā±ā€‰7

188ā€‰Ā±ā€‰6

186ā€‰Ā±ā€‰12

ā€ƒUmami

189ā€‰Ā±ā€‰7

176ā€‰Ā±ā€‰13

116ā€‰Ā±ā€‰18

102ā€‰Ā±ā€‰17

103ā€‰Ā±ā€‰12

ā€ƒSweet

46ā€‰Ā±ā€‰2

43ā€‰Ā±ā€‰3

23ā€‰Ā±ā€‰3

18ā€‰Ā±ā€‰4

32ā€‰Ā±ā€‰11

ā€ƒSavory

87ā€‰Ā±ā€‰9

82ā€‰Ā±ā€‰8

62ā€‰Ā±ā€‰14

59ā€‰Ā±ā€‰19

124ā€‰Ā±ā€‰47