Table 3. Sensory evaluation of Bulgogi cured with Bulgogisauce added with different amounts of crust

Traits Crust
0% (control) 3% 6% 9%
Color 8.33±0.58 8.33±0.82 8.25±0.96 8.50±1.00
Flavor 8.17±0.98b 8.50±0.55ab 9.00±0.71ab 9.40±0.55a
Texture 8.17±0.75c 8.50±1.05bc 9.33±0.82ab 9.60±0.55a
Overall acceptability 8.00±0.63b 8.17±0.75ab 8.80±1.10ab 9.50±0.55a
All values are mean±SD.
Means on the same row with different letters are significantly different (p<0.05).