Table 1. Comparison of free amino acids (mg/100 g) of wet- and dry-aged pork cuts on 21 days of aging

Amino acids	Shoulder blade			Belly
Amino acids	Wet-aging	Dry-aging	SEM	Wet-aging	Dry-aging	SEM
Ala	188.6^b	342.4^a	12.32	159.1^b	276.2^a	14.27
Arg	36.3^b	89.3^a	4.68	29.6^b	74.6^a	3.93
Asn	7.3	7.4	0.54	6.7	6.4	0.87
Asp	8.2^b	28.5^a	0.26	8.7^b	23.2^a	0.94
Cys	52.5^b	99.3^a	1.62	41.9^b	72.7^a	0.86
Glu	84.2^b	215.3^a	8.08	85.4^b	182.8^a	5.38
Gly	112.4^b	206.8^a	4.32	103.8^b	184.2^a	3.58
His	109.2^b	174.3^a	1.04	93.4^b	155.9^a	1.87
Ile	39.3^b	63.8^a	0.85	28.5^b	53.7^a	0.73
Leu	73.7^b	142.8^a	2.63	64.6^b	113.5^a	2.48
Lys	46.3^b	108.4^a	4.81	43.7^b	82.7^a	1.03
Met	41.2^b	76.7^a	1.88	33.6^b	54.9^a	1.77
Phe	36.3	38.4	1.93	30.2^b	43.7^a	1.73
Pro	28.5^b	48.4^a	0.57	26.2^b	37.2^a	0.68
Ser	86.5^b	158.5^a	3.66	74.7^b	119.1^a	4.57
Thr	31.3^b	74.2^a	1.72	20.8^b	56.9^a	1.94
Try	34.4^b	66.3^a	1.67	25.6^b	52.1^a	1.72
Tyr	56.8^b	78.2^a	2.93	48.4^b	64.7^a	1.21
Val	48.8^b	99.6^a	2.84	37.8^b	75.3^a	1.76

Means in a row with different letters differ significantly (p<0.05).