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Table 2 Results of the average value ± standard deviation and Tukey’s test for each amino acid listed in Fig. 4

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
Alanine dry 37±3 a 37±2 a 38±6 a 40±4 a 58±4 b
wet 40±0 a 43±1 ab 44±2 b 45±2 b 62±2 c
Glutamic acid dry 13±2 a 15±1 ab 16±2 ab 18±3 b 29±2 c
wet 16±2 a 22±3 ab 24±3 ab 25±3 b 34±3 b
Leucine dry 12±2 a 14±5 a 17±2 a 20±5 a 34±7 b
wet 16±5 a 25±2 ab 29±6 ab 30±6 b 39±6 b
Ornithine dry 7±0 a 7±1 a 7±0 a 7±0 a 8±0 a
wet 7±1 ab 7±0 a 7±1 ab 7±1 a 10±2 b
Okinawan delivered cow
  week 0 1 2 3 4
Alanine dry 33±2 ab 32±3 a 38±1 ab 36±2 ab 40±4 b
wet 30±2 ab 29±1 ab 28±4 a 29±2 ab 35±1 b
Glutamic acid dry 16±1 a 17±2 a 24±1 ab 26±3 b 38±5 c
wet 13±1 a 16±1 a 17±4 a 24±2 b 31±3 c
Leucine dry 4±1 a 11±1 a 25±2 b 32±4 b 42±5 c
wet 5±1 a 10±5 ab 18±5 b 33±7 c 44±5 c
Ornithine dry 7±0 a 7±0 a 7±0 a 7±0 a 7±0 a
wet 6±0 ab 6±0 a 6±0 a 6±0 a 7±1 b
  1. Different letters in the same group represent significant differences (P < 0.05)