Table 8. F-values for parameters of pork necks and chicken leg meats with respect to time and temperature

Parameter Pork neck Chicken leg meat
Time Temperature Time×Temperature Time Temperature Time×Temperature
F-value p-value F-value p-value F-value p-value F-value p-value F-value p-value F-value p-value
Thawing loss 91.720 <0.001 182.227 <0.001 10.333 <0.001 130.95 <0.001 18.88 <0.001 1.06 NS
WHC 9.785 <0.001 12.937 <0.001 0.268 NS 5.60 <0.001 7.47 <0.05 1.54 NS
Cooking loss 41.368 <0.001 3.541 <0.05 3.080 <0.01 12.08 <0.001 0.91 NS 1.52 NS
CIE L* 1.504 NS 0.415 NS 3.592 <0.01 7.67 <0.001 2.32 NS 2.43 <0.05
CIE a* 7.431 <0.001 0.913 NS 3.963 <0.01 3.76 0.05 3.10 NS 4.33 <0.001
CIE b* 16.254 <0.001 4.556 <0.05 9.299 <0.001 4.62 0.05 0.14 NS 1.25 NS
ΔE 10.106 <0.001 6.526 <0.01 3.324 <0.01 2.73 0.05 0.00 NS 2.41 0.05
VBN 181.631 <0.001 105.487 <0.001 5.825 <0.001 25.98 <0.001 36.55 <0.001 2.83 0.05
TBARS 6.080 <0.001 0.367 NS 1.502 NS 45.53 <0.001 34.55 <0.001 31.96 <0.001
Time×Temperature, influence by both time and temperature; NS, not significant; WHC, water holding capacity; ΔE, total color difference; VBN, volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances.