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Table 2 Results of the average value Ā± standard deviation and Tukeyā€™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

Ā 

week

0

1

2

3

4

Alanine

dry

37Ā±3

a

37Ā±2

a

38Ā±6

a

40Ā±4

a

58Ā±4

b

wet

40Ā±0

a

43Ā±1

ab

44Ā±2

b

45Ā±2

b

62Ā±2

c

Glutamic acid

dry

13Ā±2

a

15Ā±1

ab

16Ā±2

ab

18Ā±3

b

29Ā±2

c

wet

16Ā±2

a

22Ā±3

ab

24Ā±3

ab

25Ā±3

b

34Ā±3

b

Leucine

dry

12Ā±2

a

14Ā±5

a

17Ā±2

a

20Ā±5

a

34Ā±7

b

wet

16Ā±5

a

25Ā±2

ab

29Ā±6

ab

30Ā±6

b

39Ā±6

b

Ornithine

dry

7Ā±0

a

7Ā±1

a

7Ā±0

a

7Ā±0

a

8Ā±0

a

wet

7Ā±1

ab

7Ā±0

a

7Ā±1

ab

7Ā±1

a

10Ā±2

b

Okinawan delivered cow

Ā 

week

0

1

2

3

4

Alanine

dry

33Ā±2

ab

32Ā±3

a

38Ā±1

ab

36Ā±2

ab

40Ā±4

b

wet

30Ā±2

ab

29Ā±1

ab

28Ā±4

a

29Ā±2

ab

35Ā±1

b

Glutamic acid

dry

16Ā±1

a

17Ā±2

a

24Ā±1

ab

26Ā±3

b

38Ā±5

c

wet

13Ā±1

a

16Ā±1

a

17Ā±4

a

24Ā±2

b

31Ā±3

c

Leucine

dry

4Ā±1

a

11Ā±1

a

25Ā±2

b

32Ā±4

b

42Ā±5

c

wet

5Ā±1

a

10Ā±5

ab

18Ā±5

b

33Ā±7

c

44Ā±5

c

Ornithine

dry

7Ā±0

a

7Ā±0

a

7Ā±0

a

7Ā±0

a

7Ā±0

a

wet

6Ā±0

ab

6Ā±0

a

6Ā±0

a

6Ā±0

a

7Ā±1

b

  1. Different letters in the same group represent significant differences (Pā€‰<ā€‰0.05)