Table 2. Proximate composition of Bulgogi sauce containing different amounts of dry-aged beef crust

Traits	Dry-aged beef crust (%)
	0 (control)	3	6	9	12
Water (%)	92.12±1.93a	90.87±2.02ab	90.04±1.38ab	90.72±1.86ab	88.70±0.77b
Protein (%)	1.19±0.03e	1.78±0.14d	2.16±0.05c	2.39±0.11b	3.06±0.27a
Fat (%)	0.50±0.26d	1.49±0.37c	3.71±0.51b	5.39±0.57b	6.82±0.23a
Ash (%)	2.46±0.04	2.33±0.12	2.41±0.12	2.50±0.15	2.44±0.09

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