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. 2016 Jun 30;36(3):369–376. doi: 10.5851/kosfa.2016.36.3.369

Table 3. Free amino acids and histidine dipeptides content (mg/100 g) of control and dry-aged pork loin.

	Treatment		SEM¹
	Control	Dry aged	SEM¹

Free amino acids
Ala	7.14^b	24.10^a	0.537
Arg	802.84^b	1336.22^a	26.730
Asn	3.30^b	16.79^a	0.374
GABA	12.08^b	23.09^a	0.604
Gln	2.05^b	5.53^a	0.270
His	3.13^b	13.54^a	0.398
Ile	4.60^b	18.90^a	0.753
Leu	12.44^b	44.64^a	0.937
Met	5.0^b	17.56^a	0.908
Phe	7.84^b	34.20^a	0.803
Pro	57.35^b	106.33^a	2.290
Ser	9.06^b	34.74^a	0.736
Thr	8.27^b	29.89^a	0.549
Try	0.15^b	0.66^a	0.122
Tyr	19.94^b	79.70^a	2.343
Val	3.98^b	17.37^a	0.374
Cys	9.54	9.83	0.494
Gly	172.51	178.40	4.710
Asp	18.10^a	15.05^b	0.472
Lys	0.20^a	0.01^b	0.023
Total	1159.55^b	2006.56^a	38.291
Dipeptides
Anserine	26.47	26.34	0.262
Carnosine	182.40	185.83	2.053

¹Standard errors of the least square means (n=10).

^a,bValues with different letters within the same row differ significantly (p<0.05).