Table 2. Effect of storage state and sous-vide cooking temperature on lipid, protein oxidation, and protein solubility

Treatment	TBARS (mg MDA/kg meat)	Carbonyl content (nmol carbonyl / mg protein)	Sulfhydryl content (nmol sulfhydryl/ mg protein)	Protein solubility (soluble protein mg/g meat)
Treatment	TBARS (mg MDA/kg meat)	Carbonyl content (nmol carbonyl / mg protein)	Sulfhydryl content (nmol sulfhydryl/ mg protein)	Total protein	Sarcoplasmic protein	Myofibrillar protein
Storage state
CS	0.14^c	1.89^ns	39.54^ns	57.06^ns	22.11^b	34.95^ns
FS	0.32^b	1.72^ns	39.76^ns	62.34^ns	26.01^a	36.33^ns
TS	0.40^a	1.78^ns	39.61^ns	60.35^ns	24.48^ab	35.88^ns
p-value	<0.001	0.157	0.989	0.110	0.068	0.841
SEM	0.020	0.061	1.109	1.696	1.146	1.617
Temperature (°C)
65	0.26	1.77	39.42	66.28	29.57	36.72
72	0.31	1.82	39.86	53.55	18.82	34.72
p-value	0.029	0.454	0.733	<0.001	<0.001	0.295
SEM	0.016	0.050	0.906	1.396	0.931	1.330
S×T
CS65	0.13	1.83	39.53	62.55	27.29	35.27
CS72	0.14	1.95	39.54	51.57	16.93	34.64
FS65	0.29	1.65	39.31	68.59	31.31	37.28
FS72	0.34	1.79	40.21	56.08	20.71	35.38
TS65	0.36	1.83	39.41	67.71	30.11	37.60
TS72	0.44	1.73	39.81	52.99	18.84	34.15
p-value	0.530	0.300	0.961	0.759	0.959	0.844
SEM	0.028	0.086	1.277	2.321	1.548	2.212

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.