Table 2. Proximate composition of brown sauce formulated with different levels of dry-aged beef crust

Trait	Dry-aged beef crust (%)
	0 (control)	5	10	15
Moisture (%)	67.44±0.10a	62.76±0.27b	58.90±1.06c	59.09±0.53c
Fat (%)	0.25±0.13c	1.62±0.12b	3.35±0.82a	3.44±0.56a
Protein (%)	1.73±0.22d	5.97±0.50c	9.00±0.84b	10.62±0.26a
Ash (%)	3.71±0.03	3.70±0.04	3.68±0.07	3.72±0.06

All values are mean±SD.
Means on the same row with different letters are significantly different (p<0.05).