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

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
 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