Table 3. Effect of various combinations of cooking method, temperature, and time on thermophysical characteristics of cooked camel meat

Factor	k (W/m.K)	α×10^–7 (m²/s)	Cp (kJ/kg.K)	ρ (Kg/m³)	Cy (%)
Cooking method
Ohmic-sous vide cooking	0.45^b	0.136^b	3.53^a	1,049.65^b	59.89^b
Sous vide cooking	0.47^a	0.134^a	3.51^b	1,051.68^a	65.89^a
SEM	0.002	<0.001	0.001	0.25	0.14
p-value	<0.001	<0.001	<0.001	<0.001	<0.001
Cooking temperature (°C)
70	0.49^a	0.139^a	3.77^a	1,058.03^a	68.03^a
80	0.46^b	0.135^b	3.54^b	1,052.35^b	62.80^b
90	0.44^c	0.130^c	3.25^c	1,041.64^c	57.64^c
SEM	0.002	<0.001	0.001	0.30	0.16
p-value	<0.001	<0.001	<0.001	<0.001	<0.001
Cooking time (min)
30	0.51^a	0.140^a	3.56^a	1,062.10^a	70.38^a
60	0.48^b	0.136^b	3.53^b	1,054.57^b	68.81^b
90	0.45^c	0.133^c	3.51^c	1,046.63^c	60.39^c
120	0.41^d	0.130^d	3.48^d	1,039.37^d	56.72^d
SEM	0.003	<0.001	0.002	0.35	0.19
p-value	<0.001	<0.001	<0.001	<0.001	<0.001
Interactions	p-value
CM×CT	NS	0.002	<0.001	<0.001	<0.001
CM×CI	<0.001	NS	<0.001	<0.001	<0.001
CT×CI	NS	NS	NS	0.03	<0.001
CM×CT×CI	0.01	NS	<0.001	<0.001	<0.001

Different superscripts within the same column indicate significant difference (p<0.05).
p-value, the probability level (p<0.05); NS, not significantly different.
k, thermal conductivity; α, thermal diffusivity; Cp, specific heat; ρ, density; Cy, cooking yield.