Table 3. Effects of storage state and sous-vide cooking temperature on TPA and shear force

Treatment	Springiness (mm)	Gumminess (kg)	Cohesiveness	Hardness (kg)	Chewiness (kg)	Shear force (kg)
Storage state
CS	0.55^b	4.15^a	0.47^ns	8.57^ns	2.28^ns	4.65^a
FS	0.60^a	3.45^b	0.46^ns	7.61^ns	2.92^ns	3.90^b
TS	0.58^a	4.13^a	0.46^ns	8.66^ns	2.42^ns	3.45^b
p-value	<0.001	0.003	0.277	0.090	0.480	<0.001
SEM	0.007	0.116	0.008	0.381	0.397	0.241
Temperature (°C)
65	0.55	3.99	0.46	8.52	2.40	3.60
72	0.61	3.83	0.47	8.04	2.69	4.40
p-value	<0.001	0.404	0.305	0.280	0.533	0.002
SEM	0.006	0.136	0.006	0.312	0.325	0.175
S×T
CS65	0.52	4.40	0.48	9.29	2.29	4.22
CS72	0.57	3.91	0.47	7.85	2.28	5.08
FS 65	0.58	3.47	0.46	7.71	2.63	3.46
FS 72	0.63	3.43	0.46	7.52	3.21	4.35
TS 65	0.55	4.10	0.45	8.56	2.27	3.13
TS 72	0.61	4.16	0.48	8.77	2.57	3.77
p-value	0.908	0.493	0.337	0.309	0.874	0.899
SEM	0.010	0.235	0.011	0.539	0.562	0.303

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.