Table 3. Free amino acid composition (mg/100 g) of dry-cured ham from Berkshire and LYD

	Breed
	Berkshire	LYD¹
Taurine (sour)	35.78 ± 5.21	36.51 ± 4.21
Aspartic acid	192.69 ± 15.47^a	152.56 ± 13.43^b
Threonine	190.54 ± 15.36^a	158.65 ± 13.70^b
Serine (very sweet)	170.40 ± 6.19^a	151.17 ± 2.93^b
Asparagine (good)	6.70 ± 1.56^a	1.85 ± 1.08^b
Glutamic acid (umami)	425.14 ± 33.48^a	343.82 ± 32.64^b
Glycine (very sweet)	353.81 ± 42.11	324.70 ± 35.38
Alanine (sweet)	364.07 ± 45.96	308.57 ± 77.05
Valine (bitter)	206.42 ± 25.84	186.32 ± 39.29
Methionine	98.74 ± 15.48	85.39 ± 14.03
Isoleucine (very bitter)	136.2 ± 16.23	122.57 ± 10.86
Leucine	300.09 ± 37.37	273.61 ± 29.40
Tyrosine	110.02 ± 14.48	99.09 ± 22.79
Phenylalanine (bitter)	137.48 ± 12.92	127.41 ± 19.68
Histamine (bitter)	79.91 ± 12.64	86.41 ± 13.47
Tryptophan	16.58 ± 2.56	17.04 ± 2.61
Lysine (sweet)	337.41 ± 55.02^a	162.97 ± 94.34^b
Ammonia	278.93 ± 45.83	257.13 ± 72.70
Arginine (bitter)	49.41 ± 19.60	41.57 ± 15.30

All values are mean ± standard deviation (n=10).
Means with different letters within a same row differ significantly, (p < 0.05).
LYD, Landrace × Yorkshire × Duroc.