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

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

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