Table 1. Free amino acid (FAA) composition of goat meat cooked by different cooking methods

FAAs	Content (mg/100 g sample)
FAAs	Raw	GR	SV	MW
Umami amino acids (UAAs)
Aspartic acid/Asparagine (Asp/Asn)	13.28±0.85^a	10.01±0.41^b	8.06±0.40^c	8.13±0.29^c
Glutamic acid/Glutamine (Glu/Gln)	41.23±3.22^a	28.59±2.09^b	25.15±5.01^bc	21.23±2.15^c
Total UAAs	54.51±3.49^a	38.60±4.01^b	33.21±6.02^bc	29.36±3.54^c
Sweet amino acids (SAAs)
Alanine (Ala)	25.28±0.81^a	17.20±0.52^c	19.06±0.66^b	15.01±1.25^c
Glycine (Gly)	18.02±1.01^a	12.43±0.66^b	16.22±1.02^a	12.03±0.81^b
Proline (Pro)	6.21±0.49^a	4.80±0.50^b	4.06±0.32^b	4.55±0.28^b
Serine (Ser)	5.92±0.21^a	3.55±0.35^c	4.09±0.26^b	3.53±0.30^c
Threonine (Thr)	6.57±0.70^a	4.24±0.49^b	4.50±0.43^b	4.05±0.51^b
Total SAAs	62.00±3.02^a	42.22±1.96^c	47.93±2.98^b	39.17±3.14^c
Bitter amino acids (BAAs)
Arginine (Arg)	12.97±0.63^a	9.24±0.70^b	8.06±0.32^c	9.53±0.41^b
Histidine (His)	5.58±0.36	5.02±0.35	5.19±0.30	5.24±0.41
Isoleucine (Ile)	10.03±0.59^a	8.98±0.63^b	7.95±0.35^c	8.91±0.44^b
Leucine (Leu)	12.39±0.56^a	10.36±0.55^b	8.22±0.38^c	10.24±0.52^b
Methionine (Met)	4.82±0.30^a	3.88±0.35^b	3.33±0.26^b	3.30±0.21^b
Valine (Val)	7.33±0.70^a	5.71±0.41^b	4.60±0.37^c	6.15±0.39^b
Total BAAs	53.12±2.45^a	43.19±2.03^b	37.35±1.90^c	43.37±1.68^b
Other amino acids (OAAs)
Cysteine (Cys)	2.41±0.29	2.26±0.26	2.21±0.20	2.18±0.16
Lysine (Lys)	10.23±0.49^a	5.02±0.38^c	8.09±0.50^b	5.45±0.50^c
Phenylalanine (Phe)	7.05±0.66^a	5.04±0.40^b	4.22±0.38^c	4.68±0.41^bc
Tryptophan (Trp)	2.24±0.23	2.12±0.10	2.08±0.16	2.16±0.09
Tyrosine (Tyr)	5.57±0.44^a	5.01±0.45^a	4.22±0.31^b	4.96±0.36^a
Total OAAs	19.50±1.49^a	11.45±2.05^b	12.82±1.01^b	11.54±1.65^b
Total FAA	189.13±10.32^a	135.46±6.63^b	131.31±15.15^b	123.44±7.50^b
Total EAAs¹⁾	66.24±4.28^a	50.37±4.41^b	48.18±4.05^b	50.18±4.69^b
Total NEAAs²⁾	130.89±7.14^a	93.09±4.99^b	91.13±5.23^b	81.15±4.81^c
Leu/Ile ratio	1.24±0.11^a	1.15±0.06^a	1.03±0.09^b	1.15±0.10^a
P-PER³⁾	4.57±0.24^a	3.71±0.20^b	2.82±0.23^c	3.66±0.18^b

Data are expressed as mean±SD (n=3).
Raw: Raw/uncooked goat meat.
GR, SV, MW: Goat meat cooked by grilling, sous-vide boiling, and microwave heating, respectively.
EAA: Essential amino acids (His, Ile, Leu, Lys, Met, Phe, Thr, Trp, and Val).
NEAA: Non-essential amino acids (Ala, Arg, Asp/Asn, Cys, Gly, Glu/Gln, Pro, Ser, and Tyr).
P-PER: Predicted protein efficiency ratio = –0.468 + 0.454 (Leu) – 0.105 (Tyr).
Different lowercase superscripts in the same row indicate significant differences between samples (p<0.05).