# Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
## 3 Results and Discussion
### Sensory Evaluation
[22], can be attributed to relatively small differences in the heat treatment parameters applied in the study, as well as short storage time. Relationships Between Overall Acceptability and Selected Attributes of Coked and Stored Pork Loin Samples  
Based on the results of correlation analysis, it can be that noted physicochemical and sensory properties of the stored meat samples influenced their overall acceptability to varying degrees (Table 4). The correlation coefficient observed for TBARS (\(r=-0.079\)) suggested a very weak, insignificant relationship between the level of lipid oxidation and the meat's acceptability. Similarly, the colour parameter \(a^{*}\) (\(r=0.246\), NS), shear force (\(r=0.134\), NS), hardness (\(r=0.018\), NS), and chewiness (\(r=-0.103\), NS) showed very weak correlation coefficients, also without statistical significance, meaning that those parameters did not have a significant effect on the perceived overall acceptability of the evaluated meat samples. On the other hand, sensory features such as aroma intensity, tenderness, juiciness, meat flavour intensity, and flavour acceptability were noticeably correlated with the overall acceptability of the meat, and their influence on that feature was statistically significant. Aroma intensity showed a moderately strong, positive correlation (\(r=0.495\), \(p<0.001\)), indicating that more intense meat aroma significantly affected its overall acceptability. Meat tenderness (\(r=0.522\), \(p<0.001\)) also showed a moderately strong, positive correlation, suggesting that more tender meat was more accepted by the panelists. A stronger relationship was observed for juiciness (\(r=0.609\), \(p<0.001\)), suggesting that juiciness was an important factor of the overall acceptability of meat. Meat flavour intensity was also significantly correlated with its overall acceptability (\(r=0.448\), \(p<0.001\)), The strongest correlation was noted for flavour acceptability (\(r=0.770\), \(p<0.001\)), suggesting that the taste of the meat was the key factor determining its overall rating in our study. These results highlight \begin{table}
\begin{tabular}{c c c} \hline \hline
**Attribute** & \(r\) & \(p\) \\ \hline TBARS & \(-0.079\) & NS \\ Colour \(a^{*}\) & 0.246 & NS \\ Shear force & 0.134 & NS \\ Hardness & 0.018 & NS \\ Chewiness & \(-0.103\) & NS \\ Aroma intensity & 0.495 & *** \\ Tendermess & 0.522 & *** \\ Juiciness & 0.609 & *** \\ Meat flavour intensity & 0.448 & *** \\ Flavour acceptability & 0.770 & *** \\ \hline \hline Level of significance: \({}^{***}\)\(p<0.001\), NS—not significant. & \\ \end{tabular}
\end{table} 
Table 4: Correlation coefficients between overall acceptability and selected attributes of sous vide-cooked pork loin stored for 0, 3, and 7 days. that when assessing meat quality, sensory attributes such as aroma intensity, tenderness, juiciness, as well as flavour intensity and acceptability are of key importance. In contrast, physical characteristics such as colour parameter \(a^{*}\) (meat redness), TBARS index, shear force, hardness, and chewiness play a lesser role in shaping the overall acceptability of the product. To the best of our knowledge, the literature on the correlations between physicochemical and sensory characteristics and the overall quality/acceptability of pork loin cooked using the sous vide method and then stored in refrigerated conditions is very limited. [PERSON] et al. [22] conducted an analysis of correlation between overall acceptance and sensory features of pork loin sous vide cooked only at 70 \({}^{\circ}\)C/12 h and stored up to 10 weeks in refrigerated conditions. The authors reported high and significant correlation coefficients for appearance, meaty odour, and meat flavour and slightly lower coefficients for hardness and juiciness. Negative and significant correlation coefficients were noted for rancid, warmed-over, and acid odours, and rancid and acid flavours.