It was determined that the addition of uSPP, eSPP and eHMP
had no observable effect on cooking loss (p N 0.05).
However, a lower cooking loss was observable the samples containing uHMP compared to control (p b 0.05).
Concerning coating levels, there was no significant differences for cooking loss between low and high coating levels (p N 0.05).
A 2-way interaction between meat species and heating rate significantly affected cooking loss in the samples.
The remaining 2-way and 3-way interactions, in general,had no significant effects on cooking loss in the samples (Table 2).