Table 3. Pearson’s correlation coefficients (r) between the physical parameters of sous-vided restructured goat steak

	Sous-vide loss	Surface shrinkage	CIE L*	CIE a*	h°	Shear force	Hardness	Gumminess
Surface shrinkage	0.874**
CIE L*	0.704*	0.613
CIE a*	−0.576	−0.551	−0.786*
h°	0.723*	0.715*	0.709*	0.782*
Shear force	0.937**	0.809**	0.765**	−0.790**	0.687
Hardness	0.854**	0.896**	0.744*	−0.768**	0.715*	0.816**
Gumminess	0.831**	0.837**	0.755*	−0.804**	0.672	0.730*	0.785*
Chewiness	0.803**	0.825**	0.781*	−0.801**	0.683	0.702*	0.759*	0.869**

p<0.05
p<0.01.