Table 3. Effects of wet-aging time on tasty free amino acids (mg/100 g) concentration of LL and BF muscles from KNBG meat

FAA	Treatment	Days of aging				SEM (n=8)
FAA	Treatment	0	5	10	15	SEM (n=8)
Taurine (functional)	LL	790.37	764.44^y	760.28^y	777.65^y	58.42
	BF	910.46^c	970.36^bx	1,041.70^ax	987.40^bx	9.16
	SEM	48.80	37.72	39.17	40.70
Aspartic acid (umami)	LL	119.78^x	120.48	130.63	137.86	7.20
	BF	106.19^by	102.34^b	148.93^a	156.52^a	9.03
	SEM	1.32	10.78	6.64	10.25
Glutamic acid (umami)	LL	484.94	268.16	332.77	258.51	90.49
	BF	479.80^a	301.96^b	317.48^b	297.83^b	14.49
	SEM	89.25	66.95	47.26	46.00
Glycine (very sweet)	LL	240.41^cx	292.87^by	291.45^by	504.55^ax	8.12
	BF	213.17^cy	347.12^bx	336.87^bx	374.28^ay	4.02
	SEM	6.12	3.06	9.08	5.91
Alanine (sweet)	LL	460.45^cy	580.44^bx	650.87^ay	678.39^ay	19.00
	BF	542.08^cx	502.30^dy	813.41^ax	756.72^bx	11.76
	SEM	18.70	18.93	14.33	9.23
Asparagine (tasty)	LL	30.55^c	76.02^bc	105.15^by	257.13^a	14.26
	BF	24.78^c	121.07^b	138.56^bx	276.65^a	9.78
	SEM	8.39	16.82	7.28	13.86
Threonine (tasty)	LL	21.60^c	47.27^bc	69.18^b	130.82^a	10.76
	BF	20.19^d	51.79^c	77.48^b	135.41^a	3.03
	SEM	2.16	3.05	6.34	13.99
Serine (very sweet)	LL	35.18^c	85.46^bc	115.96^b	215.19^a	16.32
	BF	31.77^d	94.41^c	142.02^b	230.45^a	7.33
	SEM	3.16	7.73	11.43	20.98
Lysine (salty)	LL	27.45^by	51.49^by	82.79^b	160.00^a	13.77
	BF	52.55^cx	66.78^cx	92.15^b	161.14^a	4.53
	SEM	4.03	3.03	8.09	18.14

Mean values with different letters within the same row differ significantly (p < 0.05).
Mean values with different letters within the same column differ significantly (p < 0.05).
LL, longissimus lumborum; BF; biceps femoris; KNBG, Korean native black goat; FAA, free amino acid.