Table 7.
1-Way ANOVAs Comparing Wild and Processed Meat.
| Dependent Variable | F value | p value | Observed Power |
|---|---|---|---|
| Protein (g•100g−1 sample) | 62.38 | < 0.005 | 1.00 |
| Moisture (g•100g−1 sample) | 44.25 | < 0.005 | 1.00 |
| Fat (g•100g−1 sample) | 55.56 | < 0.005 | 1.00 |
| Othera (g•100g−1 sample) | 137.50 | < 0.005 | 1.00 |
| Tryptophan (g•100g−1 sample) | 17.43 | < 0.005 | 0.98 |
| log10 (1 + Trp [g•100g−1 sample]) | 17.75 | < 0.005 | 0.98 |
| Tryptophan:LNAA | 0.76 | 0.39 | 0.14 |
| Amino Acid PC-1 (62.6%) | 19.46 | < 0.005 | 0.99 |
| Amino Acid PC-2 (20.7%) | 42.32 | < 0.005 | 1.00 |
| Amino Acid PC-3 (6.6%) | 1.82 | 0.19 | 0.26 |
a. Other = carbohydrate, ash, sodium and preservatives not determined