Figure 3.

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 cooking loss of bovine semitendinosus, biceps femoris and psoas major. Cooking time was 30 min. after reaching the defined temperature (Tc + 30 min.). Values are least square means and vertical bar on the left is the least significant differences (LSDs) for the three-way interaction muscle × ageing × temperature. Main effects were as follows: p (muscle) < 0.001, p (ageing) = 0.004, p (temperature) < 0.001. Two-way interaction effects were as follows: p (muscle × temperature) < 0.001; p (ageing × temperature) < 0.001, p (muscle × ageing) > 0.05. There was no three-way interaction effect p (muscle × ageing × temperature) > 0.05.