Table 5. Color and pH of Bulgogi marinated with Bulgogi sauce containing added crust

Traits			Dry-aged beef crust (%)
Traits			0 (control)	3	6	9	12
pH	Uncooked		5.12±0.08^c	5.15±0.01^bc	5.18±0.02^abc	5.24±0.01^ab	5.27±0.06^a
pH	Cooked		5.65±0.02^c	5.67±0.01^b	5.69±0.01^a	5.69±0.01^a	5.68±0.01^ab
Color	Uncooked	CIE L*	43.45±0.35^a	43.55±0.49^a	42.80±0.52^a	41.64±0.69^b	40.62±0.19^c
		CIE a*	8.70±0.20	8.87±1.10	9.10±0.46	9.37±0.59	8.97±0.21
		CIE b*	15.60±0.17^a	14.67±0.99^b	13.32±0.18^c	12.75±0.07^c	12.83±0.12^c
	Cooked	CIE L*	49.33±0.12^b	49.30±0.01^b	49.45±0.07^b	51.34±0.30^a	51.12±0.28^a
		CIE a*	5.77±0.06	5.98±0.27	6.06±.36	5.95±0.26	6.05±0.07
		CIE b*	9.02±0.22^d	9.50±0.32^c	9.96±0.15^b	10.54±0.24^a	10.62±0.15^a

Data are shown as means±SE.
Means on the same row with different letters are significantly different (p<0.05).