Table 2. Quality characteristics of cooked Dubo-seon with different ratio for Dubo and chicken

Item	Dubu-seon				F-value
	Control1)	A	B	C
pH	5.99 ± 0.01c2)	6.03 ± 0.01b	6.06 ± 0.01a	6.07 ± 0.00a	223.167***3)
Moisture rate	68.33 ± 0.54a	65.86 ± 0.26b	65.51 ± 0.62b	64.97 ± 1.07b	13.98**

Dubu-seon Control, A, B and C were divided by difference in content between Dubu and chicken.
Different superscripts (^a-c) in a row indicate significant differences at p<0.05 by Duncan’s multiple range test.
^** p<0.01, ^*** p<0.001.