Table 2. Effect of various combinations of cooking method, temperature, and time on energy parameters for cooking the camel meat in OSV and SV systems

Factor	Electrical energy consumption (kWh)	Specific energy consumption (kWh/kg)	Energy efficiency (%)
Cooking method
Ohmic-sous vide cooking	0.094^b	0.49^b	34.67^b
Sous vide cooking	1.02^a	4.83^a	68.18^a
SEM	0.001	0.01	0.10
p-value	<0.001	<0.001	<0.001
Cooking temperature (°C)
70	0.45^c	1.09^c	56.33^a
80	0.54^b	3.03^b	47.30^b
90	0.69^a	3.86^a	43.57^c
SEM	0.002	0.02	0.20
p-value	<0.001	<0.001	<0.001
Cooking time (min)
30	0.41^d	1.83^d	66.63^a
60	0.51^c	2.39^c	54.74^b
90	0.61^b	2.94^b	41.03^c
120	0.70^a	3.47^a	34.20^d
SEM	0.002	0.02	0.13
p-value	<0.001	<0.001	<0.001
Interactions	p-value
CM×CT	<0.001	<0.001	<0.001
CM×CI	<0.001	<0.001	<0.001
CT×CI	<0.001	<0.001	<0.001
CM×CT×CI	<0.001	<0.001	<0.001

Different superscripts within the same column indicate significant differences (p<0.05).
p-value, probability level (p<0.05).
OSV, ohmic-sous vide; SV, sous vide; CM, cooking method; CT, cooking temperature; CI, cooking time.