Table 4. Sensory evaluation of brown sauce formulated with different levels of dry-aged beef crust

Trait	Dry-aged beef crust (%)
Trait	0 (control)	5	10	15
Color	8.29±0.49	8.71±1.25	8.43±1.40	8.29±1.11
Taste	7.57±0.79^b	9.00±0.58^a	9.00±0.82^a	8.86±1.21^a
Flavor	7.86±0.90^b	8.29±0.76^ab	9.00±0.82^a	9.00±0.82^a
Sensory viscosity	7.71±0.76^b	8.71±0.49^ab	9.00±1.00^a	8.86±1.46^ab
Overall acceptability	7.71±0.49^c	8.43±0.53^b	9.29±0.49^a	9.14±0.69^a

All values are mean±SD.
Means on the same row with different letters are significantly different (p<0.05).
All samples were evaluated on a 10-point descriptive scale (1, extremely undesirable; 10, extremely desirable).