Table 5. Pearson’s correlation coefficients (r) between the physical parameters and sensory attributes of grilled sous-vided restructured goat steak

	Total cooking loss	Total surface shrinkage	Shear force	Hardness	Gumminess	Springiness
Total surface shrinkage	0.863**
Shear force	0.730*	0.809**
Hardness	0.779*	0.913**	0.859**
Gumminess	0.712*	0.789*	0.724*	0.736*
Springiness	0.704*	0.716*	0.721*	0.705*	0.738*
Chewiness	0.718*	0.753*	0.715*	0.722*	0.810**	0.807**

p<0.05
p<0.01.