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).