Table 1. Effects of temperature and time on physicochemical properties of sous-vide processed pork loin

Treatments	Quality parameters
Treatments	Cooking loss (%)	EM (%)	pH	Shear force (N)	TPC (Log CFU/g)	CIE L*	CIE a*	CIE b*
FC	NE	8.65±4.71^c	5.68±0.02^e	NE	3.81±0.25	41.5±1.51^c	6.33±0.66^a	14.7±2.70^b
CC	32.6±1.55^a	12.9±1.75^bc	5.81±0.02^d	69.1±6.36^a	ND	47.9±3.87^ab	4.90±0.72^b	17.7±1.15^ab
50°C,12h	14.5±2.09^d	20.2±4.94^a	5.79±0.01^d	51.8±1.73^b	ND	49.9±3.99^ab	3.83±0.58^b	18.2±0.87^ab
50°C, 24 h	11.6±0.89^e	19.6±0.78^a	5.89±0.02^c	25.2±4.03^d	ND	46.4±2.78^b	4.37±1.04^b	19.3±1.30^a
55°C, 12 h	21.1±1.69^bc	15.7±2.53^ab	5.95±0.04^b	38.9±3.41^c	ND	51.1±3.05^ab	3.73±0.29^b	15.1±0.43^b
55°C, 24 h	19.8±1.24^c	19.7±3.88^a	5.93±0.02^bc	36.6±4.12^c	ND	55.1±4.28^a	4.10±0.42^b	15.7±1.11^b
60°C, 12 h	21.7±0.84^bc	15.2±5.68^bc	5.93±0.03^bc	23.4±12.1^d	ND	50.6±2.03^ab	4.07±0.29^b	17.3±2.41^ab
60°C, 24 h	23.5±1.14^b	13.5±0.96^abc	6.04±0.04^a	21.3±8.57^d	ND	52.6±4.13^ab	3.50±0.50^b	16.0±3.30^ab

Means with different superscript within same column are significantly different (p<0.05).
FC, fresh control; CC, cooked control; EM, expressible moisture; TPC, total plate count; NE, not estimated; ND, not detected.