Table 3 Correlation between measured and estimated values for GEMANOVA models

From: Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

	One group		Two groups		Three groups
	Group	R ²	Group	R ²	Group	R ²
Brown surface	ABC	0.93	AC	0.93	A	0.92
Boiled veal aroma	ABC	0.97	AC	0.97	A	0.97
Boiled veal flavour	ABC	0.96	AC	0.97	A	0.97
Brothy aroma	ABC	0.84	AC	0.87	A	0.91
Brothy flavour	ABC	0.71	AC	0.74	A	0.78
Blood/metal aroma	ABC	0.92	AC	0.94	A	0.96
Blood/metal flavour	ABC	0.95	AC	0.96	A	0.96
Juiciness	ABC	0.97	AC	0.96	A	0.95
Coherency	ABC	0.98	AC	0.98	A	0.98
Mouth residual	ABC	0.86	AC	0.83	C	0.94
Pink colour	ABC	0.73	AC	0.69	C	0.94
Veal flavour	ABC	0.51	AC	0.48	C	0.78
Hardness	ABC	0.03	B	0.97	B	0.97
Chewing resistance	ABC	0.04	B	0.96	B	0.96
Toughness	ABC	0.003	B	0.98	B	0.98
Chewing time	ABC	0.0002	B	0.89	B	0.89
Rubbery	ABC	0.06	B	0.71	B	0.71
Tenderness	ABC	0.10	B	0.93	B	0.93

Group ABC consists of the entire dataset. Group AC is the union of group A and group C.

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