Table 3. Free amino acid of hamburger steak made with venison
(unit: mg%)

Free amino acid		Hamburger steak
Free amino acid		HPP¹⁾	HPV²⁾	HVV³⁾
Sweet taste	Thr	4.2±0.3^c	4.6±0.2^b	6.0±0.3^a
	Ser	4.3±0.3^b	4.0±0.1^b	7.9±0.2^a
	Gly	7.7±0.3^c	9.8±0.3^b	10.9±0.2^a
	Ala	18.2±1.1^c	28.1±1.0^a	28.8±0.8^a
	Lys	3.4±0.2^b	3.4±0.1^b	5.6±0.4^a
	Subtotal	37.8±1.2^c	49.9±1.7^b	59.2±1.9^a
Savory taste	Asp	0.5±0.0^c	1.3±0.1^b	2.5±0.2^a
	Glu	9.6±0.4^c	12.3±0.2^b	12.9±0.5^a
	Cys	0.2±0.1^a	0.2±0.0^a	0.1±0.0^b
	Subtotal	10.3±0.5^c	13.8±0.3^b	15.5±0.7^a
Bitter taste	Met	2.3±0.1^c	3.0±0.2^b	4.3±0.2^a
	Ile	2.7±0.1^c	3.6±0.1^b	4.1±0.3^a
	Leu	6.9±0.2^c	7.4±0.5^b	9.2±0.3^a
	Subtotal	11.9±0.4^c	14.0±0.8^b	17.6±0.8^a
Others	Pro	2.7±0.1^b	2.6±0.1^b	4.7±0.1^a
	Val	4.3±0.3^c	5.1±0.3^b	6.4±0.2^a
	Tyr	3.7±0.2^a	3.4±0.2^b	3.3±0.4^b
	Phe	3.1±0.1^c	4.0±0.2^b	5.6±0.3^a
	His	2.6±0.2^c	3.5±0.2^b	4.0±0.2^a
	Arg	4.4±0.1^c	5.1±0.2^b	8.6±0.3^a
	Subtotal	20.8±1.0^c	23.7±1.2^b	32.6±1.5^a
Total		80.8±3.1^c	101.2±4.0^b	125.0±4.9^a

HPP, hamburger steaks made with pork.
HPV, hamburger steaks made with pork and venison (50:50).
HVV, hamburger steaks made with venison.