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

Table 8

1-Way ANOVA Comparing Types of Processed Meat.

Dependent Variable	F-ratio	p-value	Observed Power
Protein (g•100g^−1 sample)	2.256	0.135	0.454
Moisture (g•100g^−1 sample)	363.984	<0.001	1.000
Fat (g•100g^−1 sample)	15.782	<0.001	1.000
Other (g•100g^−1 sample)	6.889	0.006	0.930
Tryptophan (g•100g^−1 sample)	2.650	0.096	0.524
log10 (1 + Trp [g•100g^−1 sample])	2.396	0.120	0.479
Tryptophan:LNAA	0.683	0.619	0.157
Amino Acid PC-1 (62.6%)	1.854	0.195	0.379
Amino Acid PC-2 (20.7%)	2.593	0.101	0.514
Amino Acid PC-3 (6.6%)	14.806	<0.001	0.999