Table 3. Color and pH of brown sauce formulated with different levels of dry-aged beef crust.

Trait	Dry-aged beef crust (%)
	0 (control)	5	10	15
Color
CIE L*	28.16±0.09d	29.18±0.08c	30.10±0.10b	30.38±0.18a
CIE a*	5.34±0.38c	6.70±0.21b	7.36±0.34a	7.70±0.24a
CIE b*	6.24±0.11d	7.92±0.13c	8.98±0.28b	9.32±0.19a
pH	4.12±0.01c	4.37±0.01b	4.54±0.02a	4.55±0.01a

All values are mean±SD.

^a–dMeans on the same row with different letters are significantly different (p<0.05).