Table 2. Physicochemical attribute of sous-vided restructured goat steak at different sous-vide processes

Parameters	Values after sous-vide treatment			SEM	p-values
	60°C for 47 min	65°C for 12 min	70°C for 3 min
pH	5.85	5.84	5.68	0.09	0.125
Sous-vide loss (%)	20.71A	24.62B	29.22C	0.47	0.001
Surface shrinkage (%)	13.21A	17.93B	22.37C	0.59	<0.001
CIE L* (lightness)	35.93A	37.16B	38.10C	0.37	0.019
CIE a* (redness)	8.74C	7.98B	6.48A	0.53	0.031
CIE b* (yellowness)	10.80	11.43	11.74	0.66	0.372
C (chroma)	13.89	13.95	13.41	0.82	0.754
h° (hue angle)	50.96A	55.14B	61.13C	1.08	0.002
Shear force (N)	21.89A	27.19B	29.76B	4.45	0.004
Hardness (N)	15.19A	19.58B	23.31C	3.41	0.006
Cohesiveness (ratio)	0.71	0.65	0.73	0.06	0.072
Gumminess (N)	10.44A	12.35B	14.52C	0.85	<0.001
Springiness (ratio)	0.81	0.83	0.85	0.06	0.180
Chewiness (N)	8.71A	10.03B	12.35C	1.01	<0.001

Different superscript letters (^A–C) within the same row mean indicate significant differences among sous-vide processes (p<0.05).