Table A1.

General Linear model (GLM) table of the lipid oxidation affecting parameters on the variable TBAR, where * = p < 0.05, ** = p < 0.01, and *** = p < 0.001. Df = Degrees of freedom. The parameters with the largest effect sizes are shown in bold.

	Df	Sum of Squares	Mean Square	F Value	p Value	Pr (>F)	Partial Eta Squared
Meat	1	18.12	18.12	2142.5	<0.001	***	0.957
Salt	1	1.94	1.94	229.3	<0.001	***	0.705
Fat	1	0.06	0.06	7.6	0.007	**	0.074
Cooking type	1	0.40	0.40	47.5	<0.001	***	0.331
Storage time	2	16.49	8.24	975.1	<0.001	***	0.953
Meat × Salt	1	0.07	0.07	8.7	0.004	**	0.083
Meat × Fat	1	1.98	1.98	234.2	<0.001	***	0.709
Salt × Fat	1	0.36	0.36	42.4	<0.001	***	0.306
Meat × Cooking	1	1.01	1.01	119.2	<0.001	***	0.554
Salt × Cooking	1	0.01	0.01	0.7	0.405		0.007
Fat × Cooking	1	0.54	0.54	63.5	<0.001	***	0.398
Meat × Storage	2	0.96	0.48	56.9	<0.001	***	0.542
Salt × Storage	2	0.52	0.26	31.0	<0.001	***	0.392
Fat × Storage	2	0.12	0.06	7.1	0.001	**	0.128
Cooking × Storage	2	0.32	0.16	19.1	<0.001	***	0.284
Meat × Salt × Fat	1	0.14	0.14	16.4	0.000	***	0.146
Meat × Salt × Cooking	1	0.27	0.27	31.6	<0.001	***	0.247
Meat × Fat × Cooking	1	0.49	0.49	58.3	<0.001	***	0.378
Salt × Fat × Cooking	1	0.25	0.25	29.5	<0.001	***	0.235
Meat × Salt × Storage	2	0.04	0.02	2.4	0.095		0.048
Meat × Fat × Storage	2	0.08	0.04	5.0	0.009	**	0.094
Salt × Fat × Storage	2	0.17	0.08	10.1	0.000	***	0.173
Meat × Cooking × Storage	2	0.75	0.37	44.2	<0.001	***	0.479
Salt × Cooking × Storage	2	0.09	0.05	5.4	0.006	**	0.100
Fat × Cooking × Storage	2	0.09	0.04	5.2	0.007	**	0.097
Meat × Salt × Fat × Cooking	1	0.01	0.01	0.9	0.336		0.010
Meat × Salt × Fat × Storage	2	0.02	0.01	1.1	0.355		0.021
Meat × Salt × Cooking × Storage	2	0.13	0.06	7.5	0.001	***	0.134
Meat × Fat × Cooking × Storage	2	0.07	0.03	3.8	0.025	*	0.074
Salt × Fat × Cooking × Storage	2	0.14	0.07	8.1	0.001	***	0.145
Meat × Salt × Fat × Cooking × Storage	2	0.08	0.04	4.8	0.011	*	0.090
Residuals	96	0.81	0.01