## Results and Discussion
### Storage Characteristics  
Variations in the pH, TBARS, VBN, and TMC values in Tetokgalbi specimens during 7 days of cold storage at 4 \({}^{\circ}\)C are presented in Table 11. At the initial storage time (day 0), no remarkable differences in pH were observed between the Tetokgalbi groups. After 7 days of cold storage, the pH of the CON increased significantly; however, the pHs of the REF and W1 groups decreased significantly, and no statistical difference occurred in the pHs of the W2 and W3 groups.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Contents**} & \multirow{2}{*}{**Storage Days**} & \multicolumn{6}{c}{**Treatments 1**} \\ \cline{3-7}  & & **CON** & **REF** & **W1** & **W2** & **W3** \\ \hline DPPH radical & 0 & 11.61 \(\pm\) 0.93 \({}^{\text{\text{\textasci  
At the initial storage, the CON group showed a higher TBARS level (0.08), whereas the TBARS levels in the W1 (0.04), W2 (0.02), and W3 (0.02) groups were relatively lower. With all treatment groups, after 7 days of cold storage, the TBARS levels increased dramatically (\(p<0.001\)), as reported previously for ground meat [47]. After 7 days of cold storage, the TBARS level was the highest in the CON group, which decreased as W was added (\(p<0.05\)). The suppressive effect on TBARS in W-prepared Tteokgalbi may be due to the numerous antioxidants--flavonoids, polyphenols, and anthocyanins--present in W, which might prevent lipid peroxidation by suppressing the levels of malonaldehyde and thiobarbituric acid.  
The VBN content is an important quantifiable index for judging the freshness of meat products by determining the nitrogen-containing components, such as dimethyl amine, trimethyl amine, and ammonia. The VBN content in fresh meat products ranges from 5 to 10 mg/100 g, or from 30 to 40 mg/100 g in the early stages of spoilage [13]. The Korean Food Sanitation Act states that the VBN contents of packaged meat and raw meat should be less than 20 mg/100 g [48]. At the initial storage, the VBN content of the Tteokgalbi samples ranged from 10.03 to 10.85 mg/100 g. As expected, the CON group had the highest VBN content (10.85), whereas the W3 group had the lowest (10.03). After 7 days of storage, the VBN content of all experimental groups escalated significantly and ranged from 13.13 to 17.45 mg/100 g. After storage, the CON group again had the highest VBN content (17.45), the W3 group had the lowest VBN content (13.13), and W2 (15.42) had the second lowest VBN content (\(p<0.05\)).  
The TMC was determined to be 5.00-5.50 log colony-forming units (CFUs)/g at the initial storage time and 6.18-6.94 log CFUs/g after 7 days of cold storage. At the initial storage, TMC was the highest in the CON group (5.50 log CFUs/g); however, all W treatments significantly decreased the TMC values in the Tteokgalbi samples. After 7 days of cold storage, the total number of microorganisms in the Tteokgalbi samples had increased significantly (\(p<0.05\)). After 7 days of cold storage, the TMC values were the highest in the CON group (6.94 log CFUs/g); however, W treatment gradually decreased the TMC of Tteokgalbi in a dose-dependent fashion. The International Commission on Microbiological Specifications for Foods institutionalizes that the total number of bacteria should not exceed 7 log CFUs/g [49]. In Korea, the Livestock Products Processing Act sets a standard for the freshness of meat products that the total number of bacteria should be less than 5 log CFUs/cm\({}^{3}\)[50].