Meats

Meats are another food type that has a lot of umami taste. They naturally contain glutamate and inosinate, much like shellfish. The glutamate and inosinate concentrations of various types of meat per 3.5 ounces (100 grams) are as follows:

• Bacon: 198 mg (Glutamate)
• Dry/cured ham: 340 mg (Glutamate)
• Pork: 10 mg (Glutamate)
• Beef: 10 mg (Glutamate)
• Chicken: 20–50 mg (Glutamate)

Because these processes break down intact proteins and produce free glutamic acid, dried, aged, or processed meats have significantly more glutamic acid than fresh meats. Chicken egg yolks, while not meat, are also sources of umami taste, with 10-20 mg of glutamate per 3.5 ounces (100 grams).