Fig. 4From: Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processesChanges in levels of alanine, glutamic acid, leucine and ornithine in both types of beef during both dry- and wet-aging processes. Changes in their levels during the dry-aging process are shown by solid lines. Those during the wet-aging process are shown by dotted linesBack to article page