Table 3.
Concentration of free amino acids in a meat model over time.
| Amino | 0 h | 24 h | 48 h | 72 h |
|---|---|---|---|---|
| Acid | mg/100 g | mg/100 g | mg/100 g | mg/100 g |
| VAL | 7.4 | 8.8 | 8.2 | 5.0 |
| LEU | 8.1 | 10.5 | 9.7 | 5.0 |
| ILE | 3.8 | 3.3 | 2.9 | 1.0 |
| THR | 8.0 | 7.9 | 5.7 | 1.4 |
| TYR | 3.8 | 6.1 | 6.2 | 7.3 |
| PHE | 5.0 | 7.6 | 7.9 | 12.4 |
| HIS | 0.0 | 0.0 | 6.9 | 7.6 |
| ASP | 3.6 | 3.7 | 3.1 | 2.9 |
| ASN | 2.9 | 4.3 | 4.3 | 2.1 |
| GLU | 16.0 | 15.7 | 14.8 | 17.5 |
| GLN | 20.5 | 16.9 | 12.0 | 2.1 |
| SER | 5.4 | 5.4 | 3.5 | 0.8 |
| GLY | 12.8 | 8.7 | 3.6 | 0.0 |
| ALA | 27.6 | 34.5 | 27.3 | 4.0 |
| ARG | 6.7 | 11.3 | 11.4 | 6.1 |
| CYS | 1.4 | 1.1 | 0.8 | 0.6 |
| MET | 3.3 | 4.9 | 5.3 | 6.4 |
| LYS | 16.8 | 19.1 | 11.8 | 7.6 |
| PRO | 3.9 | 5.3 | 6.8 | 5.2 |
| Total | 157.0 | 175.1 | 152.2 | 95.0 |