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Fig. 3 | Journal of Animal Science and Technology

Fig. 3

From: Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes

Fig. 3

Change in levels of each amino acid group in both types of beef during both dry- and wet-aging processes. Amino acid groups are classified as sweet-, umami-, and savory-tasting and functional. The sum of sweet-, umami-, and savory-tasting amino acids constitute the proteinogenic category. Changes in their levels during the dry-aging process are shown by solid lines. Changes in their levels during the wet-aging process are shown by dotted lines

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Journal of Animal Science and Technology

ISSN: 2055-0391