Table 4.

F-values for parameters of pork loins with respect to time (storage periods) and temperature (− 60 and − 50 °C)

Parameter	Time		Temperature		Time × temperature
	F	P	F	P	F	P
Thawing loss	5.507	< 0.01	0.147	NS	0.526	NS
WHC	192.610	< 0.001	0.172	NS	0.149	NS
Shear force	1.102	NS	0.524	NS	0.105	NS
CIE L*	5.261	< 0.01	0.356	NS	1.502	NS
CIE a*	1.933	NS	0.077	NS	0.641	NS
CIE b*	1.023	NS	0.256	NS	2.070	NS
ΔE	6.992	< 0.001	0.049	NS	2.354	NS
VBN	199.136	< 0.001	4.223	< 0.05	0.680	NS
TBARS	2.364	NS	2.803	NS	0.484	NS

F, F-value; P, p value; WHC, Water holding capacity; ΔE, Total color difference; VBN, Volatile basic nitrogen; TBARS, Thiobarbituric acid-reactive substances; Time × Temperature, Influence by both storage periods and temperature; NS, Not significant