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

Traits		Dry-aged beef crust (%)
Traits		0 (control)	3	6	9	12
Color	CIE L*	43.78±0.11^a	43.70±0.22^a	43.16±0.26^b	42.22±0.04^c	42.38±0.13^c
	CIE a*	4.48±0.26^a	0.72±0.04^b	0.62±0.11^bc	0.52±0.04^cd	0.40±0.10^d
	CIE b*	6.70±0.16^a	4.20±0.07^b	3.54±0.05^cb	3.26±0.09^d	3.28±0.13^d
pH		5.34±0.02^c	5.38±0.01^b	5.40±0.01^ab	5.42±0.01^a	5.42±0.01^a
Salinity		2.15±0.03^a	2.10±0.03^b	2.08±0.01^bc	2.07±0.03^bc	2.06±0.01^c

Data are shown as means±SD.
Means on the same row with different letters are significantly different (p<0.05).