# Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
## 3 Results and Discussion
### Colour
Cooked samples showed  
\begin{table}
\begin{tabular}{l l l l l l l} \hline \hline
**Sample** & \multicolumn{2}{c}{**Lightness \(L^{*}\)**} & **Redness \(a^{*}\)** & **Yellowness \(b^{*}\)** & **Chroma C*** & **Hue Angle \(h^{c}\)** & \(\Delta\)E* \\ \hline Raw pork loin & \multicolumn{2}{c}{60.11 \(\pm\) 1.11} & 8.65 \(\pm\) 0.10 & 5.01 \(\pm\) 0.36 & 10.04 \(\pm\) 0.24 & 29.70 \(\pm\) 1.57 & - \\ \hline
**Treatment** & \multicolumn{2}{c}{**Storage time**} & & & & & \\ \hline
57 \({}^{\circ}\)C/5.5 h & 0 days & 65.23 \(\pm\) 0.69 \({}^{\rm a}\) & 8.36 \(\pm\) 0.11 \({}^{\rm o}\) & 12.36 \(\pm\) 0.29 \({}^{\rm a}\) & 14.93 \(\pm\) 0.24 \({}^{\rm a}\) & 55.86 \(\pm\) 0.72 \({}^{\rm a}\) & 8.96 \\
57 \({}^{\circ}\)C/5.5 h & 3 days & 66.83 \(\pm\) 0.80 \({}^{\rm ab}\) & 8.24 \(\pm\) 0.18 \({}^{\rm o}\) & 12.28 \(\pm\) 0.09 \({}^{\rm a}\) & 14.80 \(\pm\) 0.11 \({}^{\rm a}\) & 56.16 \(\pm\) 0.64 \({}^{\rm ab}\) & 9.91 \\
59 \({}^{\circ}\)C/4.5 h & 69.00 \(\pm\) 0.26 \({}^{\rm bcd}\) & 8.07 \(\pm\) 0.15 \({}^{\rm o}\) & 12.50 \(\pm\) 0.14 \({}^{\rm a}\) & 14.88 \(\pm\) 0.11 \({}^{\rm a}\) & 57.13 \(\pm\) 0.63 \({}^{\rm a}\) & 11.63 \\ \hline  & 0 days & 68.19 \(\pm\) 1.18 \({}^{\rm o}\) & 8.10 \(\pm\) 0.14 \({}^{\rm o}\) & 13.10 \(\pm\) 0.23 \({}^{\rm abc}\) & 15.41 \(\pm\) 0.23 \({}^{\rm ab}\) & 58.26 \(\pm\) 0.52 \({}^{\rm abc}\) & 11.45 \\
59 \({}^{\circ}\)C/4.5 h & 3 days & 68.45 \(\pm\) 0.25 \({}^{\rm abcd}\) & 7.86 \(\pm\) 0.31 \({}^{\rm o}\) & 13.32 \(\pm\) 0.19 \({}^{\rm abcd}\) & 15.48 \(\pm\) 0.24 \({}^{\rm ab}\) & 59.50 \(\pm\) 0.99 \({}^{\rm o}\) & 11.80 \\
7 days & 68.46 \(\pm\) 0.23 \({}^{\rm abcd}\) & 7.51 \(\pm\) 0.23 \({}^{\rm bcd}\) & 13.42 \(\pm\) 0.14 \({}^{\rm bcd}\) & 15.39 \(\pm\) 0.22 \({}^{\rm ab}\) & 60.81 \(\pm\) 0.58 \({}^{\rm o}\) & 11.90 \\ \hline  & 0 days & 71.85 \(\pm\) 0.57 \({}^{\rm o}\) & 7.76 \(\pm\) 0.12 \({}^{\rm o}\) & 13.15 \(\pm\) 0.20 \({}^{\rm abcd}\) & 15.27 \(\pm\) 0.18 \({}^{\rm ab}\) & 59.41 \(\pm\) 0.53 \({}^{\rm bcd}\) & 14.31 \\
60 \({}^{\circ}\)C/4 h & 3 days & 73.56 \(\pm\) 0.75 \({}^{\rm o}\) & 7.14 \(\pm\) 0.12 \({}^{\rm abc}\) & 13.24 \(\pm\) 0.52 \({}^{\rm abcd}\) & 15.07 \(\pm\) 0.44 \({}^{\rm ab}\) & 61.42 \(\pm\) 1.16 \({}^{\rm o}\) & 15.84 \\
7 days & 75.40 \(\pm\) 1.13 \({}^{\rm f}\) & 6.84 \(\pm\) 0.17 \({}^{\rm a}\) & 13.54 \(\pm\) 0.14 \({}^{\rm bcd}\) & 15.19 \(\pm\) 0.14 \({}^{\rm a}\) & 63.21 \(\pm\) 0.66 \({}^{\rm o}\) & 17.60 \\ \hline  & 0 days & 67.23 \(\pm\) 1.06 \({}^{\rm b}\) & 7.50 \(\pm\) 0.11 \({}^{\rm bcd}\) & 14.01 \(\pm\) 0.33 \({}^{\rm f}\) & 15.90 \(\pm\) 0.29 \({}^{\rm bd}\) & 61.76 \(\pm\) 0.69 \({}^{\rm d}\) & 11.53 \\
61 \({}^{\circ}\)C/4 h & 3 days & 68.38 \(\pm\) 0.87 \({}^{\rm a}\) & 7.50 \(\pm\) 0.10 \({}^{\rm bcd}\) & 14.07 \(\pm\) 0.24 \({}^{\rm d}\) & 15.94 \(\pm\) 0.22 \({}^{\rm b}\) & 61.91 \(\pm\) 0.51 \({}^{\rm d}\) & 12.32 \\  & 7 days & 68.72 \(\pm\) 0.81 \({}^{\rm bcd}\) & 6.51 \(\pm\) 0.33 \({}^{\rm a}\) & 14.26 \(\pm\) 0.13 \({}^{\rm d}\) & 15.70 \(\pm\) 0.14 \({}^{\rm b}\) & 65.  
higher values for both chroma (14.48-15.94) and hue angle (55.86-65.94) than raw meat (C* = 10.04 and \(h^{\circ}\) = 29.70). An increase in the hue angle indicated the shift of the colour tone from reddish toward yellowish. Treatment conditions significantly influenced the colour saturation (\(p\) < 0.001) and colour tone (\(p\) < 0.001), while storage time significantly influenced only the colour tone (\(p\) < 0.001). There was no significant effect of interaction between treatment and storage time with respect to colour saturation and tone. Chroma values were relatively stable during storage of all samples, and the only significant difference was noted between the sample cooked at 61 \({}^{\circ}\)C/4 h and stored for 3 days and samples cooked at 57 \({}^{\circ}\)C/5.5 h on all storage days. No significant changes in colour chroma were noted during storage for particular treatments.