Table 4. Approximate composition of Bulgogi marinated with Bulgogi sauce containing added crust
| Traits | Dry-aged beef crust (%) |
| 0 (control) | 3 | 6 | 9 | 12 |
| Water (%) | 77.26±1.32 | 76.78±1.81 | 78.48±3.56 | 76.21±1.01 | 77.21±2.60 |
| Protein (%) | 16.75±0.15 | 17.02±0.08 | 16.93±0.62 | 17.74±0.28 | 18.36±1.72 |
| Fat (%) | 1.57±0.51c | 2.13±0.76b | 3.20±0.11a | 3.67±0.21a | 3.94±0.26a |
| Ash (%) | 1.81±0.05 | 1.79±0.04 | 1.81±0.03 | 1.79±0.05 | 1.81±0.06 |
Data are shown as means±SE.
Means on the same row with different letters are significantly different(p<0.05).