Table 1. Probability values (p-values) for all main effects and interactions.

Source of variation	Moisture	pH	TBARS	L*	a*	b*
Heat treatment	<0.0001	0.54	<0.0001	<0.0001	<0.0001	<0.0001
Meatball type	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
Storage time	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
Heat treatment×Meatball type	<0.0001	0.77	<0.0001	<0.0001	<0.0001	<0.0001
Heat treatment ×Storage time	0.99	0.01	<0.0001	<0.0001	<0.0001	<0.0001
Meatball type×Storage time	0.002	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
Heat treatment×Meatball type×Storage time	0.31	0.01	<0.0001	<0.0001	<0.0001	<0.0001

TBARS, thiobarbituric acid-reactive substances.