Table 3. Color, pH, and salinity of Bulgogi sauce containing different amounts of dry-aged beef crust

Traits Dry-aged beef crust (%)
0 (control) 3 6 9 12
Color CIE L* 43.78±0.11a 43.70±0.22a 43.16±0.26b 42.22±0.04c 42.38±0.13c
CIE a* 4.48±0.26a 0.72±0.04b 0.62±0.11bc 0.52±0.04cd 0.40±0.10d
CIE b* 6.70±0.16a 4.20±0.07b 3.54±0.05cb 3.26±0.09d 3.28±0.13d
pH 5.34±0.02c 5.38±0.01b 5.40±0.01ab 5.42±0.01a 5.42±0.01a
Salinity 2.15±0.03a 2.10±0.03b 2.08±0.01bc 2.07±0.03bc 2.06±0.01c
Data are shown as means±SD.
Means on the same row with different letters are significantly different (p<0.05).