Table 4. Effects of storage state and sous-vide cooking temperature on the Laboratory method for sensory analysis

Treatment	Lightness	Redness	Flavor	Odor	Tenderness	Juiciness	Overall
Storage state
CS	5.31ns	4.58ns	5.25ns	3.92ns	4.53b	3.75b	5.19ns
FS	5.81ns	5.31ns	5.42ns	3.56ns	5.92a	5.11a	5.75ns
TS	5.39ns	4.86ns	5.22ns	4.06ns	5.67a	5.14a	5.67ns
p-value	0.165	0.159	0.870	0.330	0.001	0.001	0.151
SEM	0.198	0.266	0.282	0.244	0.272	0.278	0.216
Temperature (°C)
65	5.82	5.89	5.43	3.98	6.28	5.78	6.37
72	5.22	3.94	5.17	3.70	4.47	3.56	4.70
p-value	0.007	<0.001	0.428	0.326	<0.001	<0.001	<0.001
SEM	0.162	0.217	0.230	0.199	0.222	0.227	0.176
S×T
CS65	5.17	5.28	5.06	4.17	5.39	4.83	5.83
CS72	5.44	3.89	5.44	3.67	3.67	2.67	4.56
FS65	6.39	6.50	5.67	3.56	6.81	6.33	6.67
FS72	5.22	4.11	5.17	3.56	5.03	3.89	4.83
TS65	5.89	5.89	5.56	4.22	6.64	6.17	6.61
TS72	4.89	3.83	4.89	3.89	4.70	4.11	4.72
p-value	0.022	0.404	0.367	0.762	0.956	0.879	0.544
SEM	0.280	0.376	0.399	0.345	0.384	0.394	0.305

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.