Table 6. Sensory evaluation of Bulgogi marinated with Bulgogi sauce containing added crust

Traits	Dry-aged beef crust (%)
Traits	0 (control)	3	6	9	12
Color	8.40±0.55	8.43±0.79	8.40±0.89	8.50±1.00	8.50±1.29
Flavor	8.29±0.95^b	8.71±0.76^ab	9.14±0.69^ab	9.57±0.53^a	9.29±0.95^a
Texture	8.14±0.69^b	8.43±0.98^ab	9.14±0.90^a	9.29±0.76^a	9.00±0.82^ab
Juiciness	8.40±0.55	8.67±1.03	8.80±0.45	8.80±0.45	9.00±0.89
Off-flavor	8.75±0.96	8.86±1.21	8.80±1.10	9.00±0.71	8.80±1.30
Overall acceptability	8.14±0.69^b	8.14±0.69^b	9.00±1.00^ab	9.29±0.76^a	8.71±1.11^ab

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