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Table 1 Results of the average value ± standard deviation and Tukey’s test for each amino acid group listed in Fig. 3

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

Australian beef
  week 0 1 2 3 4
proteinogenic dry 206±22 a 214±9 a 228±32 a 243±31 a 399±29 b
wet 246±24 a 301±26 a 319±36 a 330±34 a 467±44 b
function dry 239±15 a 243±22 a 233±15 a 225±16 a 210±21 a
wet 238±16 a 243±11 a 239±22 a 224±11 a 209±14 a
umami dry 107±9 a 105±6 a 105±15 a 106±9 a 151±12 b
wet 121±3 a 118±9 a 116±1 a 119±5 a 175±6 b
sweet dry 53±4 a 56±1 a 59±7 a 63±7 a 104±11 b
wet 61±4 a 76±5 ab 81±9 b 84±6 b 121±10 c
savory dry 46±10 a 53±16 a 64±11 a 75±20 a 144±30 b
wet 64±19 a 108±14 ab 122±28 ab 128±28 ab 170±37 b
Okinawan delivered cow
  week 0 1 2 3 4
proteinogenic dry 205±19 a 223±22 a 334±18 b 367±18 bc 423±42 c
  wet 186±12 a 202±28 a 230±43 a 321±41 b 404±24 b
function dry 215±7 a 206±16 ab 193±12 ab 186±6 bc 164±2 c
wet 200±8 a 176±3 b 170±4 b 178±10 b 167±0 b
umami dry 129±13 b 120±14 a 131±5 a 135±2 a 139±18 a
wet 115±8 ab 108±5 ab 95±6 a 108±4 ab 129±16 b
sweet dry 47±3 a 50±4 a 75±2 b 72±6 b 78±15 b
wet 42±3 a 44±6 a 48±11 a 53±9 ab 69±3 b
savory dry 29±2 a 54±9 a 128±12 b 160±14 b 206±21 c
wet 29±2 a 50±25 a 88±26 a 160±32 b 207±22 b
  1. Different letters in the same group represent significant differences (P < 0.05)