Table 2. Probability values (p-values) for all main effects and interactions.

Source of variation	MAB	EBA	PSB	Yeasts and molds
Heat treatment	<0.0001	<0.0001	<0.0001	<0.0001
Storage time	<0.0001	<0.0001	<0.0001	<0.0001
Meatball type	<0.0001	<0.0001	<0.0001	<0.0001
Heat treatment×Storage time	<0.0001	<0.0001	<0.0001	<0.0001
Heat treatment×Meatball type	<0.0001	<0.0001	<0.0001	<0.0001
Meatball type×Storage time	<0.0001	<0.0001	<0.0001	<0.0001
Heat treatment×Meatball type×Storage time	<0.0001	<0.0001	<0.0001	<0.0001

MAB, mesophilic aerobic bacteia; EBA, Enterobacteriacea; PSB, psychrophilic bacteria.