Table 6. Consumer acceptance of samgyetang prepared with different soy sauce amount ratios and F₀ values

Variable	F0 8			F0 29			SEM	p-value
	0%	25%	50%	0%	25%	50%		Soy sauce	F0	Inter (S/F0)
Appearance	4.60y	4.30y	4.40y	5.15x	5.05x	4.95x	0.11	0.434	0.004	1.000
Taste	3.85b	4.65a	4.40ab	4.00b	5.15a	4.80ab	0.13	0.028	0.160	0.681
Saltiness	4.35	5.10	4.60	3.75	5.15	4.55	0.12	0.071	0.397	0.342
Flavor	4.00b	4.75a	4.85a	3.80b	4.85a	4.80a	0.11	< 0.001	0.815	0.775
Texture	3.75b	4.60a	4.70a	4.00b	5.35a	4.70ab	0.11	0.002	0.119	0.631
Juiciness	3.55b	4.25ab	4.90a	3.30b	5.10a	4.60a	0.12	< 0.001	0.658	0.928
Overall acceptance	3.75b	4.60a	4.55a	3.70b	5.30a	4.80a	0.11	< 0.001	0.168	0.572

Hedonic scale: 1, dislike very much; 2, dislike moderately; 3, dislike slightly; 4, neither like nor dislike; 5, like slightly; 6, like moderately; 7, like very much.
Mean values within each row with different superscripts are significantly different about marinade ratio (p < 0.05).
Mean values within each row with different superscripts are significantly different about F₀ value (p < 0.05).
Inter (S/F₀), interaction p-value of the soy sauce concentration with the F₀ value.