Estimate | SE | tSTAT | P - Value | |
---|---|---|---|---|
−82.022 | 74.573 | −1.0999 | 0.274 | |
17.343 | 13.121 | 1.3217 | 0.189 | |
2.3323 | 1.5671 | 1.4883 | 0.139 | |
0.85357 | 0.38534 | 2.2151 | 0.029 | |
0.21135 | 0.089393 | 2.3643 | 0.02 | |
−0.83391 | 0.27336 | −3.0506 | 0.003 | |
−0.54006 | 0.2669 | −2.0235 | 0.045 | |
0.11651 | 0.045719 | 2.5484 | 0.012 | |
0.0033977 | 0.0011399 | 2.9807 | 0.003 | |
0.0054231 | 0.0029521 | 1.837 | 0.069 | |
−0.035111 | 0.013828 | −2.5392 | 0.012 |
Score | ||||
Visual colour | Reddish (> 3) | From pale to reddish (1 - 3) | Very pale (1 - 2) | |
Muscle structure defect | Compact fibre structure | Absence of fibrillar structure in the affected area Destructured meat |
Absence of fibrillar structure in the affected area Soft and doughy, destructured meat Fluid exudate |
|
Area affected | None | Small areas on the surface with single patches of destructured zones | More than 50% of both muscle areas Lesions beneath the surface | |
Observations | No visible defects | Small, pale areas on the surface | Lesion less than approx. 2cm in depth | Lesion more than approx. 2cm in depth |