Table 1. Cooking yield and color of beef tteokgalbi formulated with various levels of raspberry and shiitake mushroom powder

Traits			Control	Treatment
Traits			Control	RL1	RL2	RL3
Cooking yield (%)			77.37±0.57^c	78.55±0.76^c	80.39±0.65^b	82.56±0.32^a
Color	Uncooked	CIE L^*	35.43±0.44^a	34.63±0.78^ab	34.13±0.58^ab	33.43±0.27^b
		CIE a^*	15.27±0.54^b	15.73±0.23^b	16.25±0.25^ab	17.20±0.32^a
		CIE b^*	8.73±0.43	8.90±0.38	8.97±0.37	9.30±0.26
	Cooked	CIE L^*	41.58±0.50^b	42.67±0.47^a	43.23±0.62^a	44.32±0.49^a
		CIE a^*	4.86±0.14^b	5.08±0.13^b	5.30±0.13^b	7.1±0.31^a
		CIE b^*	6.39±0.29^b	6.85±0.22^ab	7.10±0.31^ab	7.76±0.32^a

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).
Control: raspberry 0%, shiitake mushroom 0%; RL1: raspberry 0.5%, shiitake mushroom 0.5%; RL2: raspberry 1%, shiitake mushroom 1%; RL3: raspberry 1.5%, shiitake mushroom 1.5%.