This corrects the article "Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus" ( Vol: 60, Page: 19)
Correction

Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

Takashi Hanagasaki1,2, Naokazu Asato3,4
Author Information & Copyright
1Okinawa Prefectural Industrial Technology Center, 12-2 Suzaki, Uruma City, Okinawa 904-2234 Japan
3Okinawa Prefectural Livestock Research Center, 2009-5 Shoshi, Nakizin Village, Okinawa 905-0426 Japan
2Present Address: Okinawa Prefectural Agricultural Research center, 820 Makabe, Itoman City, Okinawa 901-0336 Japan
4Present Address: Livestock Division of Okinawa Prefectural Government, 1-2-2 Izumizaki, Naha city, Okinawa 900-8570 Japan

© The Author(s). 2018. Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

Published Online: Sep 14, 2018


Correction

Following publication of the original article [1], the authors reported that the modifications they requested to the data in Tables 1, 2 and 3 were incorrectly implemented due to a misunderstanding in mark-ups. Also, the titles of the tables should be modified as follows:

Table 1. Results of the average value ± standard deviation of each amino acid group listed in Fig. 4
Normal-aged
 Week01234
 Function189 ± 15197 ± 20197 ± 13200 ± 11194 ± 14
 Umami186 ± 32148 ± 14142 ± 13128 ± 19116 ± 20
 Sweet61 ± 1148 ± 1250 ± 1255 ± 1163 ± 16
 Savory140 ± 49128 ± 26126 ± 40149 ± 30179 ± 38
Mold-aged
 Week01234
 Function171 ± 4179 ± 8189 ± 7188 ± 6186 ± 12
 Umami189 ± 7176 ± 13116 ± 18102 ± 17103 ± 12
 Sweet46 ± 243 ± 323 ± 318 ± 432 ± 11
 Savory87 ± 982 ± 862 ± 1459 ± 19124 ± 47
Download Excel Table
Table 2. Results of the average value ± standard deviation of each amino acid group listed in Fig. 5
Normal-aged
 Week01234
 Function148 ± 4166 ± 20185 ± 30172 ± 16167 ± 38
 Umami63 ± 666 ± 459 ± 1443 ± 1834 ± 10
 Sweet50 ± 1355 ± 956 ± 859 ± 1138 ± 10
 Savory100 ± 49118 ± 43126 ± 993 ± 3654 ± 18
Mold-aged
 Week01234
 Function141 ± 16165 ± 15235 ± 33266 ± 25315 ± 16
 Umami70 ± 1451 ± 768 ± 792 ± 6103 ± 4
 Sweet42 ± 332 ± 1149 ± 31252 ± 30268 ± 15
 Savory50 ± 1955 ± 4337 ± 98505 ± 103472 ± 68
Download Excel Table
Table 3. Results of the average value ± standard deviation of each amino acid listed in Fig. 6
Normal-aged
 Week01234
 GABA0 ± 00 ± 00 ± 00 ± 00 ± 0
 Aspartic acid0 ± 00 ± 00 ± 00 ± 10 ± 1
 Proline0 ± 00 ± 00 ± 00 ± 00 ± 0
 Histidine6 ± 27 ± 28 ± 26 ± 13 ± 3
Mold-aged
 Week01234
 GABA0 ± 00 ± 026 ± 1142 ± 836 ± 14
 Aspartic acid0 ± 00 ± 06 ± 316 ± 621 ± 4
 Proline0 ± 00 ± 048 ± 1590 ± 11111 ± 10
 Histidine4 ± 14 ± 130 ± 1160± 1770± 17
Download Excel Table
  • Table 1 Results of the average value ± standard deviation of each amino acid group listed in Fig. 5 → 4

  • Table 2 Results of the average value ± standard deviation of each amino acid group listed in Fig. 6 → 5

  • Table 3 Results of the average value ± standard deviation of each amino acid listed in Fig. 7 → 6

The original article has been corrected.

The correct versions of the tables have been included in this correction.

Reference

1.

Hanagasaki , Asato . Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus. J Anim Sci Technol. 2018; 60:19.

We are happy to announce some very good news to all of our authors and members.

Journal of Animal Science and Technology (JAST) is confirmed for inclusion into Scopus, and all articles published since 2018 have already been listed in SCOPUS.

Scopus is the world's largest abstract and citation database of peer-reviewed literature.
This news means that even more researchers and scientists will have access to high-quality research papers published in JAST.

JAST is currently indexed in SCOPUS, PubMed Central, DOAJ, Google Scholar, Crossref and Korea Citation Index.

We would like to ask for your continued interest in our journal.

Please feel free to reach out should you have any questions, comments or concerns.

Thank you.

JAST Editorial Office

SCOPUS Screenshot PDF
I don't want to open this window for a day.