Table 2. Sensory evaluation of beef tteokgalbi formulated with various levels of raspberry and shiitake mushroom powder

Traits	Control	Treatment
Traits	Control	RL1	RL2	RL3
Color	3.95±0.69^b	4.20±0.63^ab	4.60±0.52^a	4.20±0.63^ab
Flavor	4.00±0.94	4.30±0.67	4.50±0.71	4.30±1.06
Texture	3.80±0.79^b	4.30±0.67^ab	4.70±0.67^a	4.50±0.53^a
Juiciness	3.70±0.48^b	4.00±0.47^ab	4.20±0.79^ab	4.45±0.69^a
Off flavor	4.60±0.70	4.80±0.42	4.90±0.32	4.70±0.67
Overall acceptability	3.75±0.63^c	3.85±0.58^bc	4.75±0.42^a	4.35±0.67^ab

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%.