Barely Significant
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Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton.

Food Chem X · 2024 · PMC11550020 · PMID 39525067

Europe PMCDOI
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highly significantP < 0.01actually significant
The results showed that the tempering time had a highly significant ( P < 0.01) effect on WRC (tempering loss, cooking loss and centrifugation loss), pH and T 22 , and was negatively correlated with L ⁎ and a ⁎ .

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