Journal of Food Quality / 2019 / Article / Tab 5

Research Article

Survey of Quality Attributes of Beef from Farmers Market Vendors

Table 5

Least squares means for cook yields and times by source and steak type main effects.

Main effectsnCook yield (%)SEMCook times (s)SEM

Source
Farmers Market595.170.161186.97a43.01
Retail506.450.19966.62b77.62
‐value0.55190.0121
Steak type
Ribeye4081.281.981025.9661.83
Top loin3981.001.951070.1861.84
Top sirloin3980.793.011134.2494.07
‐value0.98880.6032

a,bLeast squares means in the same column and source without common superscript letters differ (). n = number of steaks.

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