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 & Copylight
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.