## 4 Discussion
### Yield, Warner-Batzler Shear Force (WBSF), and Sensory Quality
These are the Maillard reaction, lipid oxidation, and hydrolysis of proteins and amino acids. Protein degradation and the condensation of amino acids with the intermediate products of the Maillard reaction in Strecker degradation lead to the formation of carbonyl volatile organic compounds (VOCs) which, together with alcohols, pyrazines, and hydrocarbons, are responsible for the rich aroma of grilled meat [3; 54; 62], which is significantly influenced by the grilling time and temperature. [PERSON] et al. [55] identified up to 65 volatile aroma compounds which were classified as alcohols (7 compounds), aldehydes (24), alkanes (4), furrans (2), ketones (5), pyrazines (11), pyrroles (2), sulphur-containing compounds (5), and other compounds (4). In the cited study, the number of volatile aroma compounds was affected by the contact grill temperature, and it influenced the beef's taste. In the present study, grilling was an additional thermal treatment in the SV process. In the sensory assessment, both muscles received similar scores for the intensity of the grilled meat's aroma and taste, which indicates that the objective of this study was achieved. The marinated LL and SM also received high and similar scores for the intensity of the marinated meat's taste and spice aroma. [PERSON] et al. [63] also found that beer marinades containing spices and herbs improved the quality, safety, and eating quality of grilled ruminant meats. Taste, juiciness, tenderness, and overall acceptance are the main attributes that affect the eating quality [10]. From the consumer's perspective, tenderness is the most important parameter in beef [16; 55], whereas pork is most highly valued for its juiciness [7]. In this study, the samples of SM and LL muscles that were marinated before SV processing scored highest for tenderness in the sensory assessment. No significant differences were found between these samples, which validates the research hypothesis. It should be noted that the SM SVM received the highest tenderness score (across all tested combinations), despite the fact that the IMF content was lower in the SM than in the LL muscles. Therefore, the eating quality of the SV-processed meat was improved by marinating the muscles before treatment. The pH value of the meat approximated the isoelectric point because the acid component of the marinade accelerated proteolysis by stimulating cathepsin activity, weakening the structure of the muscle fibres, and, consequently, enhancing the tenderness and juiciness. Juiciness was similar in all SM and LL samples, excluding SM SVGrill, which was characterised by the highest cooking loss. Juiciness is highly correlated with the water-binding capacity and fat content [7; 48; 54]. These observations were validated by the results of the cluster analysis, which revealed similarities between all LL treatments and SM SV (cluster 1), as well as between SM SVGrill and SM SVMar (cluster 2). These results indicate that the SV treatment can be effectively applied to obtain SM and LL muscles of comparable quality. It should also be noted that grilling and marinating SV-treated SM offers unique features which might be appreciated by consumers.