Sensory and Physical Characteristics of <i>M. biceps femoris</i> from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking.

Foods · 2021 · PMC8391201 · PMID 34441712

Europe PMC DOI

hedged sentence

0.0840

closest p · 1.7× alpha

0.0840

boldest claim

The sentences

showed a trendp = 0.084so close (0.05 < p ≤ 0.1)

Results showed a trend toward an interaction between injection treatment and cooking time ( p = 0.084) on metallic flavour development in cooked meat.

also in 53,322 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.