Table 1. Effect of storage state and sous-vide cooking temperature on proximate composition, pH, and color

Treatment	Crude protein (%)	Crude fat (%)	Moisture (%)	pH	CIE L*	CIE a*	CIE b*
Storage state
CS	24.64^ns	6.52^ns	64.11^b	5.93^ns	79.35^ns	5.58^ns	8.82^ns
FS	23.73^ns	6.01^ns	66.21^a	5.92^ns	79.07^ns	5.40^ns	8.58^ns
TS	25.62^ns	5.98^ns	64.21^b	5.97^ns	78.74^ns	5.62^ns	8.58^ns
p-value	0.129	0.208	<0.001	0.431	0.097	0.124	0.073
SEM	0.641	0.226	0.299	0.026	0.210	0.077	0.085
Temperature (°C)
65	24.70	6.40	66.07	5.92	78.92	5.85	8.27
72	24.63	5.93	63.02	5.96	79.18	5.22	9.05
p-value	0.928	0.100	<0.001	0.267	0.298	<0.001	<0.001
SEM	0.523	0.184	0.245	0.021	0.172	0.063	0.070
S×T
CS65	25.61	6.56	65.13	5.91	78.69	6.22	8.56
CS72	23.67	6.47	63.09	5.96	80.01	4.94	9.08
FS65	23.67	6.32	67.30	5.91	79.62	5.32	7.88
FS72	23.79	5.70	65.13	5.94	78.51	5.48	9.29
TS65	24.82	6.32	65.79	5.95	78.50	6.02	8.37
TS72	26.43	5.64	62.63	5.98	79.01	5.30	8.80
p-value	0.162	0.600	0.362	0.937	<0.001	<0.001	<0.001
SEM	0.906	0.320	0.424	0.037	0.297	0.108	0.121

Different superscript letters within the same common category indicate significant differences for the storage state (p<0.05).
Meat storage groups: CS, chilled state on sous-vide; FS, frozen state without thawing on sous-vide; TS, frozen/thawed state on sous-vide.
Temperature groups: 65, sous-vide cooking temperature 65°C, and 72, sous-vide cooking temperature 72°C.
not significant; S×T, storage state×temperature.