Table 3. Color and pH of brown sauce formulated with different levels of dry-aged beef crust

Trait Dry-aged beef crust (%)
0 (control) 5 10 15
Color
 CIE L* 28.16±0.09d 29.18±0.08c 30.10±0.10b 30.38±0.18a
 CIE a* 5.34±0.38c 6.70±0.21b 7.36±0.34a 7.70±0.24a
 CIE b* 6.24±0.11d 7.92±0.13c 8.98±0.28b 9.32±0.19a
pH 4.12±0.01c 4.37±0.01b 4.54±0.02a 4.55±0.01a
All values are mean±SD.
Means on the same row with different letters are significantly different (p<0.05).