Table 3. Free amino acid composition of dairy beef round subjected to various cooking methods

Free amino acid (mg/100 g)	Cooking method				SEM
Free amino acid (mg/100 g)	Raw	BO	MW	SV	SEM
Taurine	27.88^a	11.69^b	11.67^b	6.42^b	1.043
Carnosine	341.28^a	106.14^b	129.65^b	104.73^b	10.376
Anserine	96.96^a	34.25^b	41.19^b	31.64^b	3.385
Aspartic acid	0.44^a	0.14^b	0.07^c	0.51^a	0.012
Threonine	6.01^a	1.60^c	1.71^c	4.06^b	0.151
Serine	7.86^a	1.96^c	2.07^c	4.07^b	0.183
Asparagine	3.64^a	0.93^c	1.00^c	2.74^b	0.086
Glutamic acid	9.51^a	3.19^c	2.79^c	8.14^b	0.181
Glutamine	51.37^a	21.03^b	18.33^b	8.46^c	1.234
Glycine	9.17^a	2.45^c	3.01^bc	3.95^b	0.248
Alanine	30.42^a	9.06^b	10.00^b	11.78^b	0.870
Valine	7.5^a	1.99^c	2.14^c	6.16^b	0.186
Methionine	4.31^a	1.28^c	1.43^c	2.87^b	0.114
Isoleucine	6.12^a	1.69^c	1.79^c	4.58^b	0.157
Leucine	11.63^a	3.21^c	3.27^c	8.82^b	0.289
Tyrosine	7.23^a	1.86^c	1.99^c	4.74^b	0.154
Phenylalanine	7.17^a	2.02^c	2.17^c	6.11^b	0.180
β-Alanine	0.52^a	0.16^b	0.19^b	0.20^b	0.014
Tryptophan	1.43^a	0.33^c	0.37^c	1.25^b	0.019
Ammonia	10.82^a	3.79^b	4.41^b	4.77^b	0.365
Ornithine	2.09^a	0.84^b	0.80^b	0.75^b	0.071
Lysine	8.73^a	2.18^c	2.45^c	5.33^b	0.216
Histidine	4.25^a	1.26^c	1.45^c	2.45^b	0.125
Urea	13.99^a	3.90^b	4.85^b	4.28^b	0.384
Phosphoethanol amine	0.77^a	0.20^b	0.21^b	0.15^b	0.022
Arginine	7.90^a	2.16^c	2.33^c	3.60^b	0.199
Sweetness FAA	53.44^a	15.06^c	16.77^bc	23.85^b	1.453
Bitterness FAA	36.72^a	10.18^c	10.78^c	28.53^b	0.923
Acidic FAA	14.19^a	4.59^c	4.30^c	11.10^b	0.302
Umami FAA	9.94^a	3.33^c	2.85^c	8.65^b	0.186
Totals	678.93^a	219.23^b	251.27^b	242.50^b	20.053

Means within a row with different superscript differ significantly at p<0.05.
Sweetness flavor=∑ of alanine, glycine, threonine, and serine; Bitterness flavor=∑ of leucine, valine, isoleucine, methionine, and phenylalanine; Acidic flavor=∑ of glutamic acid, aspartic acid, and histidine; Umami flavor=∑ of aspartic acid and glutamic acid.
BO, cooked by boiling; MW, cooked by microwave; SV, cooked by sous-vide; FAA, free amino acid.