TABLE 3.
F statistics and p values from ANOVA analysis of assessor scores for attributes evaluated in lamb meat samples.
| Attribute | Sample(season) | Season | Session(season) | Assessor | Assessor*sample(season) | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| F | p | F | p | F | p | F | p | F | p | |
| Odor intensity | 1.422 | .038 | 5.543 | .035 | 3.987 | 0.000 | 23.352 | 0.000 | 1.370 | 0.000 |
| Cooked meat odor | 1.509 | .019 | 2.566 | .133 | 3.519 | 0.000 | 28.433 | 0.000 | 1.348 | 0.000 |
| Fat odor | 1.529 | .016 | 7.367 | .016 | 1.669 | 0.083 | 44.346 | 0.000 | 1.241 | 0.003 |
| Liver odor | 1.654 | .005 | 13.478 | .002 | 1.808 | 0.055 | 26.072 | 0.000 | 1.148 | 0.038 |
| Blood odor | 0.886 | .687 | 5.035 | .055 | 2.377 | 0.009 | 40.364 | 0.000 | 1.064 | 0.214 |
| Dairy odor | 2.117 | .000 | 6.575 | .020 | 3.525 | .000 | 15.729 | .000 | 1.398 | .000 |
| Forage odor | 1.404 | .044 | 19.146 | .001 | 1.276 | .239 | 24.731 | .000 | 1.254 | .002 |
| Toughness | 11.357 | .000 | 0.189 | .666 | 3.993 | .000 | 4.107 | .000 | 0.902 | .903 |
| Initial juiciness | 2.142 | .000 | 0.531 | .480 | 5.668 | .000 | 22.118 | .000 | 0.943 | .768 |
| Maintained juiciness | 1.202 | .174 | 1.495 | .249 | 1.602 | .101 | 45.553 | .000 | 1.100 | .111 |
| Fibrousness | 7.751 | .000 | 0.248 | .621 | 3.832 | .000 | 15.230 | .000 | 0.984 | .580 |
| Crumbliness | 8.074 | .000 | 0.104 | .749 | 3.450 | .000 | 18.326 | .000 | 0.990 | .549 |
| Chewiness | 7.017 | .000 | 0.010 | .923 | 4.482 | .000 | 28.868 | .000 | 1.123 | .069 |
| Residue | 9.012 | .000 | 0.109 | .743 | 3.315 | .000 | 14.454 | .000 | 1.011 | .441 |
| Aroma intensity | 1.100 | .306 | 2.861 | .119 | 2.677 | .003 | 47.665 | .000 | 1.337 | .000 |
| Cooked meat aroma | 1.658 | .005 | 2.392 | .145 | 3.727 | .000 | 60.199 | .000 | 1.278 | .001 |
| Fat aroma | 1.908 | .000 | 0.402 | .535 | 3.486 | .000 | 33.591 | .000 | 1.277 | .001 |
| Liver aroma | 1.299 | .094 | 9.426 | .010 | 2.760 | .002 | 20.131 | .000 | 1.168 | .023 |
| Blood aroma | 1.193 | .184 | 6.886 | .025 | 1.812 | .055 | 41.763 | .000 | 1.135 | .052 |
| Dairy aroma | 1.438 | .033 | 14.521 | .002 | 2.710 | .003 | 13.825 | .000 | 1.253 | .002 |
| Forage aroma | 1.443 | .032 | 14.480 | .002 | 1.802 | .056 | 29.737 | .000 | 1.163 | .026 |
| Metallic sensation | 1.602 | .008 | 0.513 | .488 | 5.030 | .000 | 33.292 | .000 | 1.047 | .279 |
| Aroma persistence | 1.870 | .001 | 9.918 | .006 | 2.171 | .018 | 31.883 | .000 | 1.251 | .002 |
Note: Attributes with significant differences (p ≤ .05) among samples are marked in bold.