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Analysis of amino acid composition in the longissimus dorsi muscle. (A) Changes in total amino acid (TAA) content and changes in essential amino acids (EAA) and non-essential amino acids (NEAA). (B) The content of basic and acidic amino acids. (C) The amino acid ratios of longissimus dorsi muscle with different flavors. Umami AA: Glu, Asp; Sweet AA: Gly, Ala, Ser, Thr, Pro, Gln, Lys; Bitter AA: Tyr, Arg, His, Val, Met, Ile, Leu, Trp, Phe.
