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