Table 5. Effects of wet-aging time on total FAA, tasty, bitter, and tasty/bitter FAA (mg/100 g) concentration of LL and BF muscles from KNBG meat
Item | Treatment | Days of aging | SEM (n=8) |
0 | 5 | 10 | 15 |
∑FAA | LL | 2,991.01c | 3,354.45bc | 4,259.86ab | 4,708.50a | 286.74 |
BF | 3,071.75c | 3,399.61c | 4,377.79b | 5,235.82a | 125.48 |
SEM | 134.10 | 85.94 | 372.10 | 179.17 | |
∑Tasty FAA | LL | 1,278.99b | 1,354.44b | 1,578.99by | 2,073.76a | 102.86 |
BF | 1,344.14c | 1,434.27c | 1,840.50bx | 2,097.08a | 36.86 |
SEM | 112.99 | 86.90 | 51.90 | 29.74 | |
∑Bitter FAA | LL | 175.60 | 379.65 | 1,035.65 | 782.28 | 264.68 |
BF | 156.49c | 256.67c | 556.8b | 908.47a | 48.68 |
SEM | 7.74 | 33.61 | 367.73 | 91.90 | |
∑Tasty/∑bitter FAA | LL | 7.36a | 3.78b | 2.46b | 2.73b | 0.90 |
BF | 8.62a | 5.59b | 3.34c | 2.36d | 0.22 |
SEM | 0.80 | 0.62 | 0.76 | 0.29 | |
Mean values with different letters within the same row differ significantly (p < 0.05).
Mean values with different letters within the same column differ significantly (p < 0.05).
FAA, free amino acids; LL, longissimus lumborum; BF, biceps femoris; KNBG, Korean native black goat.