Table 3. The results of the factorial experiment for pH, CIE components, and A_420* of ribose-induced Maillard reactions in stored minced veal meat at three temperatures (4°C, −4°C, and −18°C)

Source	Type III sum of squares	df	Mean square	F-value	p-value
a*
X1	23.094	2	11.547	982.120	<0.0001
X2	652.071	4	163.018	13,865.611	<0.0001
X1×X2	5.733	8	0.717	60.950	<0.0001
Error	1.94	165	0.012
Total	29,936.718	180
b*
X1	255.14	2	127.570	1,930.641	<0.0001
X2	1,180.806	4	295.201	4,467.570	<0.0001
X1×X2	22.540	8	2.818	42.641	<0.0001
Error	10.903	165	0.066
Total	150,871.711	180
L*
X1	152.047	2	76.024	2,152.823	<0.0001
X2	9,536.817	4	2,384.204	67,515.406	<0.0001
X1×X2	8.335	8	1.042	29.504	<0.0001
Error	5.827	165	0.035
Total	250,549.404	180
pH
X1	1.193	2	0.597	132.480	<0.0001
X2	9.265	4	2.316	514.263	<0.0001
X1×X2	0.174	8	0.022	4.839	<0.0001
Error	0.743	165	0.005
Total	4,389.809	180
A420*
X1	0.871	2	0.436	261.805	<0.0001
X2	56.281	4	14.070	8,455.243	<0.0001
X1×X2	0.062	8	0.008	4.663	<0.0001
Error	0.275	165	0.002
Total	276.873	180

X1, type of stored temperature of veal meat (4°C, −4°C, and −18°C); X2, duration of heating (20, 40, 60, 80, and 100 min).