Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin

This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the sauce tended to increase the protein content, fat content, and pH. Uncooked also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of sauce. The yellowness of uncooked with 6%-12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p