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Table 4 Comparison of levels of each amino acid group between beef types and between aging methods

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

  Beef type Aging method SEM† P values in ANOVA‡
  Australian Okinawan wet aging dry aging Beef type Aging method
Function 230.3 185.5 204.4 211.4 3.3 * ns
Sweet 61 42.9 52.7 51.2 2.5 ** ns
Savory 97.4 111.2 112.7 95.9 10.6 ns ns
Umami 122.3 120.7 120.3 122.7 3.7 ns ns
Proteinogen ic amino acids 295.4 289.6 300.8 284.2 16.1 ns ns
Total amino acids 525.7 475 505.2 495.6 14.9 * ns
  1. Values are least-square means (n = 3). †Pooled standard error of the mean. ‡Asterisks indicate **P < 0.01 and *P < 0.05 in analysis of variance