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TableĀ 2 Results of the average value Ā± standard deviation of each amino acid group listed in Fig.Ā 5

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

148ā€‰Ā±ā€‰4

166ā€‰Ā±ā€‰20

185ā€‰Ā±ā€‰30

172ā€‰Ā±ā€‰16

167ā€‰Ā±ā€‰38

ā€ƒUmami

63ā€‰Ā±ā€‰6

66ā€‰Ā±ā€‰4

59ā€‰Ā±ā€‰14

43ā€‰Ā±ā€‰18

34ā€‰Ā±ā€‰10

ā€ƒSweet

50ā€‰Ā±ā€‰13

55ā€‰Ā±ā€‰9

56ā€‰Ā±ā€‰8

59ā€‰Ā±ā€‰11

38ā€‰Ā±ā€‰10

ā€ƒSavory

100ā€‰Ā±ā€‰49

118ā€‰Ā±ā€‰43

126ā€‰Ā±ā€‰9

93ā€‰Ā±ā€‰36

54ā€‰Ā±ā€‰18

Mold-aged

ā€ƒWeek

0

1

2

3

4

ā€ƒFunction

141ā€‰Ā±ā€‰16

165ā€‰Ā± 15

235ā€‰Ā±ā€‰33

266ā€‰Ā±ā€‰25

315ā€‰Ā±ā€‰16

ā€ƒUmami

70ā€‰Ā±ā€‰14

51ā€‰Ā±ā€‰7

68ā€‰Ā±ā€‰7

92ā€‰Ā±ā€‰6

103ā€‰Ā±ā€‰4

ā€ƒSweet

42ā€‰Ā±ā€‰3

32ā€‰Ā±ā€‰1

149ā€‰Ā±ā€‰31

252ā€‰Ā±ā€‰30

268ā€‰Ā±ā€‰15

ā€ƒSavory

50ā€‰Ā±ā€‰19

55ā€‰Ā±ā€‰4

337ā€‰Ā±ā€‰98

505ā€‰Ā±ā€‰103

472ā€‰Ā±ā€‰68