Table 2 Proximate composition of Bulgogi (%)

Treatments1)	Moisture	Crude protein	Crude fat	Crude ash
CC	50.96±0.322)^b3)	21.74±0.56^b	16.69±0.62^a	2.17±0.28^b
CC-HHP	45.94±0.06^a	19.44±0.02^a	17.13±0.46^a	1.54±0.01^ab
SHS	53.34±0.52^b	19.61±0.03^a	15.95±0.09^a	1.84±0.35^b
SHS-HHP	53.41±0.40^b	19.44±0.02^a	19.72±0.18^b	1.01±0.03^a

CC, conventional cooking; CC-HHP, conventional cooking+high hydrostatic pressure; SHS, superheated steam cooking; SHS-HHP, superheated steam cooking+high hydrostatic pressure.
Values are mean±SD.
Different letters in a column means significat different at p<0.05.