Table 5.
Pearson correlation coefficients (r) between cooking performance measurements.
| Total water loss | Cook loss | Moisture loss HOT | Moisture loss AMBIENT | Moisture loss COLD | |
|---|---|---|---|---|---|
| Total water loss | 1.00 | ||||
| Cook loss | 0.97⁎⁎⁎ | 1.00 | |||
| Moisture loss HOT1 | 0.64⁎⁎⁎ | 0.46⁎⁎ | 1.00 | ||
| Moisture loss AMBIENT2 | 0.62⁎⁎⁎ | 0.51⁎⁎⁎ | 0.37⁎ | 1.00 | |
| Moisture loss COLD3 | -0.44⁎⁎ | -0.43⁎⁎ | -0.33⁎ | -0.56⁎⁎⁎ | 1.00 |
1
HOT = moisture loss from 76°C TO 68°C.
2
AMBIENT = moisture loss from 68°C to 23°C.
3
COLD = moisture loss from 23°C to 4°C.
⁎⁎⁎
P < 0.001; ⁎⁎P < 0.01; *P < 0.05.