Figure 2.

Effect of ageing (1 day post mortem vs. 14 days post mortem) and cooking temperature (50 °C, 60 °C, 70 °C and 80 °C) on Warner–Bratzler shear force (WBSF) of bovine semitendinosus, biceps femoris and psoas major. Cooking time was 30 min. after reaching the defined temperature (Tc + 30 min). Primary y-axis depicts means obtained by analysis of log-transformed data, and secondary y-axis shows back-transformed values of the primary axis. p (muscle) < 0.001, p (ageing) = 0.006, p (temperature) < 0.001, p (muscle × ageing) = 0.78, p (muscle × temperature) < 0.001, p (ageing × temperature) < 0.001, p (muscle × ageing × temperature) = 0.013.