Figure 6.

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 transverse shrinkage 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 bars are least significant differences (LSDs) for the three-way interaction muscle × ageing × temperature. There was no two-way interactive effect of ageing × temperature nor three-way interaction of muscle × ageing × temperature (p > 0.05). Main effects were as follows: p (muscle) < 0.001, p (ageing) = 0.159, p (temperature) = 0.008. Significant interactions were as follows: muscle × temperature p < 0.001, and muscle × ageing p < 0.001.