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.