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

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

	Beef type		Aging method		SEM†	P values in ANOVA‡
	Australian	Okinawan	wet aging	dry aging	SEM†	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

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

ISSN: 2055-0391