Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats

Table 4

Total Tryptophan Content In Original Wet Samples Of Processed And Wild Meats.

Tryptophan; (g•100g^−1 sample)
Processed Meat; (n=15); 0.18 ± 0.02					Wild Meat; (n=25); 0.24 ± 0.06
Klik Light	Sub Meat	Chicken	Hot Dog	Meatballs	Pike	Whitefish	Moose	Mallard	Goose
0.19±0.03	0.19±0.02	0.19±0.03	0.16±0.02	0.15±0.02	0.19±0.01	0.18±0.01	0.24±0.03	0.29±0.01	0.31±0.06

a. Means ± SE of 3 samples for each Processed Meat Type
b. Means ± SE of 5 samples for each Wild Meat Type