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

Table 5.

EUC (mg MSG/g) and umami taste (mV) 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
EUC	505.03 ^a	330.84 ^b	346.34 ^b	444.05 ^ab	532.92 ^a	32.98	<0.001	0.286	0.279
*Umami	2.40 ^b	2.36 ^b	2.35 ^b	2.49 ^b	2.73 ^a	0.04	<0.001	<0.001	0.007

^a–b Different superscript letters within the same row mean significantly different between treatments (p < 0.05). SEM: standard error of mean (n = 5). * Umami is referred to as the umami taste measured by the electronic tongue system. EUC: equivalent umami concentration.