Table 4. Physicochemical attribute of grilled sous-vided restructured goat steak at different sous-vide processes

Parameters	Values of different sous-vide processes after grilling			SEM	p-values
	60°C for 47 min	65°C for 12 min	70°C for 3 min
pH	6.02	5.93	5.92	0.10	0.585
Grilling loss (%)	7.31B	5.55A	5.44A	0.45	0.016
Surface shrinkage (%	13.73A	19.97B	20.25B	0.49	<0.001
CIE L* (lightness	27.25A	31.39B	36.09C	0.86	0.001
CIE a* (redness	6.53A	5.80B	5.38B	0.67	0.036
CIE b* (yellowness)	10.24	10.62	10.37	0.70	0.170
C (chroma)	12.15	11.89	11.91	0.88	0.346
h° (hue angle)	57.53A	60.77B	63.17C	0.90	0.015
Shear force (N)	29.91A	34.61B	35.70B	4.04	0.007
Hardness (N)	18.03A	20.92B	22.69C	0.78	−0.001
Cohesiveness (ratio)	0.69	0.75	0.74	0.05	0.144
Gumminess (N)	12.06A	13.91B	14.17B	0.78	0.005
Springiness (ratio)	0.81A	0.88B	0.87B	0.03	0.009
Chewiness (N)	9.83A	12.19B	12.27B	0.68	−0.001

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