Table 4. Table probability values (p-values) for all main effects and interactions.

Source of variation	Color	Appearance	Flavor	Texture	Juiciness	Acceptability
Heat treatment	0.0013	0.49	<.0001	0.3	<.0001	<.0001
Meatball type	<.0001	<.0001	0.0003	<.0001	<.0001	<.0001
Storage time	<.0001	<.0001	<.0001	<.0001	<.0001	<.0001
Heat treatment×Meatball type	0.1	0.49	0.004	0.0008	<.0001	0.0008
Heat treatment ×Storage time	0.028	0.096	0.0054	0.059	<.0001	<.0001
Meatball type×Storage time	0.021	0.046	0.016	0.0098	0.043	0.0045
Heat treatment×Meatball type×Storage time	0.43	0.54	0.089	0.14	0.23	0.45