. 2020 Feb 26;9(3):251. doi: 10.3390/foods9030251

Table 4.

5’-nucleotides (AMP, IMP, GMP, inosine, and hypoxanthine, g/100 g) and free amino acids (glutamic and aspartic acid, g/100 g) of beef semitendinosus heated at different temperatures and times.

Temperature	Control	60 °C		70 °C		SEM	P Temp (T)	P Time (t)	P T*t
Time	Control	6 h	12 h	6 h	12 h	SEM	P Temp (T)	P Time (t)	P T*t
AMP	0.66 ^b	0.53 ^b	0.61 ^b	1.25 ^a	1.44 ^a	0.08	<0.001	<0.001	0.542
IMP	46.73 ^a	30.94 ^b	30.21 ^b	35.84 ^ab	39.71 ^ab	2.95	0.024	0.061	0.443
GMP	5.41 ^b	4.22 ^b	6.98 ^b	6.04 ^b	12.38 ^a	0.89	0.001	<0.001	0.059
Inosine	1.32 ^c	2.90 ^b	3.95 ^a	1.45 ^c	1.74 ^c	0.14	<0.001	<0.001	0.012
Hypoxanthine	0.85 ^c	1.24 ^a	1.13 ^ab	0.82 ^c	0.90 ^bc	0.07	<0.001	0.968	0.188
Glutamic Acid	0.66	0.62	0.61	0.66	0.59	0.03	0.899	0.172	0.125
Aspartic Acid	0.57	0.54	0.54	0.60	0.55	0.03	0.261	0.768	0.379

^a–c Different superscript letters within the same row mean significantly different between treatments (p < 0.05). SEM: standard error of mean (n = 5). AMP: adenosine-5’-monophosphate; IMP: inosine-5’-monophosphate; GMP: guanosine-5’-monophosphate.