Table 5 Sensory evaluation of Hanwoo Tteokgalbi with natural antioxidants

Treatments¹⁾	CON	T1	T2	T3	T4	T5	T6
Color	3.20±0.44^a	3.20±0.44^a	3.20±0.44^a	3.20±0.44^a	2.40±0.54^b	2.60±0.54^ab	2.20±0.44^b
Saltiness	2.00±0.00^b	4.00±0.70^a	2.20±0.44^b	3.20±0.83^a	2.00±0.70^b	3.40±0.54^a	2.40±0.54^b
Bitterness	3.60±1.14^ab	2.60±0.54^bc	3.40±0.54^ab	2.40±0.89^c	3.60±0.89^ab	2.20±0.44^c	4.00±0.00^a
Flavor	3.20±0.83^c	3.40±0.54^bc	3.60±0.54^abc	4.20±0.44^a	3.60±0.54^abc	3.60±0.54^abc	4.00±0.00^ab
Tenderness	3.40±0.54	2.60±0.54	3.60±0.89	3.60±0.54	3.20±1.09	3.40±0.89	3.40±0.54
Juiciness	3.40±0.54	3.20±0.83	2.60±0.54	3.60±0.54	3.00±0.70	3.60±0.89	3.00±0.70
Total acceptability	3.20±0.44^ab	3.00±0.00^b	3.40±0.54^ab	3.80±0.44^a	3.20±0.44^ab	3.60±0.54^ab	3.60±0.54^ab

¹⁾ Treatments are same as Table 1.
^a–c Means±SD with different superscription within the same row differ (p<0.05).