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.