Table 1. Effect of cooking method on the amino acid content of loin from Korean black goat crossbreed

Items (g/100 g meat)	Cooking method
	Grilling	Boiling
Total amino acids	24.28±5.08	17.17±7.37
Nonessential amino acids	14.30±2.89	10.13±4.21
Aspartic acid	2.46±0.53	1.74±0.77
Glutamic acid	4.12±1.06	2.93±1.24
Serine	1.13±0.19	0.79±0.34
Glycine	1.56±0.23	1.09±0.40
Arginine	1.82±0.42	1.30±0.59
Alanine	1.59±0.31	1.13±0.48
Tyrosine	0.98±0.19	0.69±0.29
Cystine	0.15±0.04	0.11±0.05
Proline	0.50±0.05a	0.36±0.05b
Essential amino acids	9.97±2.20	7.04±3.16
Histidine	0.71±0.17	0.47±0.19
Threonine	1.08±0.24	0.77±0.34
Valine	1.25±0.23	0.87±0.38
Methionine	0.27±0.14	0.23±0.13
Phenylalanine	1.09±0.19	0.75±0.33
Isoleucine	1.11±0.25	0.79±0.36
Leucine	2.13±0.42	1.49±0.67
Lysine	2.33±0.56	1.66±0.76

Means±S.D. in the same row with different superscripts differ significantly (p<0.05).