Figure 8.

Effect of ageing (1 day post mortem vs. 14 days post mortem) and cooking temperature (raw, 50 °C, 60 °C, 70 °C and 80 °C) on diameter of fibre fragments obtained by homogenization of bovine raw and cooked 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. Main and interactive effects were as follows: p (muscle) < 0.001, p (ageing) < 0.001, p (temperature) < 0.001, p (muscle × ageing) < 0.001, p (muscle × temperature) < 0.001, p (ageing × temperature) < 0.001, p (muscle × ageing × temperature) = 0.011.