# Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
## 3 Results and Discussion
### Instrumental Texture Analysis
#### 3.3.1 Shear Force
In connection  
\begin{table}
\begin{tabular}{l l l l l l l} \hline \hline
**Treatment** & **Storage Time** & **Shear Force [N]** & **Hardness [N]** & **Springiness [cm]** & **Cubesiveness [-]** & **Chewiness [N \(\times\) cm]** \\ \hline
57 \({}^{\circ}\)C/5.5 h & 0 days & 14.66 \(\pm\) 0.89 \({}^{\mathrm{ab}}\) & 35.95 \(\pm\) 2.72 \({}^{\mathrm{ab}}\) & 0.48 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.55 \(\pm\) 0.01 \({}^{\mathrm{cd}}\) & 9.31 \(\pm\) 0.69 \({}^{\mathrm{ab}}\) \\
57 \({}^{\circ}\)C/5.5 h & 3 days & 15.45 \(\pm\) 0.72 \({}^{\mathrm{ac}}\) & 41.08 \(\pm\) 2.10 \({}^{\mathrm{ac}}\) & 0.44 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 0.49 \(\pm\) 0.02 \({}^{\mathrm{ac}}\) & 9.35 \(\pm\) 0.66 \({}^{\mathrm{ab}}\) \\  & 7 days & 15.48 \(\pm\) 0.58 \({}^{\mathrm{ab}}\) & 47.19 \(\pm\) 3.67 \({}^{\mathrm{ac}}\) & 0.46 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.53 \(\pm\) 0.01 \({}^{\mathrm{bd}}\) & 10.46 \(\pm\) 1.57 \({}^{\mathrm{ab}}\) \\ \hline  & 0 days & 18.22 \(\pm\) 0.20 \({}^{\mathrm{cd}}\) & 41.30 \(\pm\) 3.97 \({}^{\mathrm{abc}}\) & 0.50 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.57 \(\pm\) 0.02 \({}^{\mathrm{d}}\) & 12.89 \(\pm\) 1.82 \({}^{\mathrm{ac}}\) \\
59 \({}^{\circ}\)C/4.5 h & 3 days & 18.31 \(\pm\) 0.15 \({}^{\mathrm{cd}}\) & 43.92 \(\pm\) 3.63 \({}^{\mathrm{ac}}\) & 0.49 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.53 \(\pm\) 0.01 \({}^{\mathrm{bd}}\) & 12.70 \(\pm\) 1.54 \({}^{\mathrm{ac}}\) \\  & 7 days & 18.74 \(\pm\) 0.44 \({}^{\mathrm{cd}}\) & 46.95 \(\pm\) 2.57 \({}^{\mathrm{abc}}\) & 0.49 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.54 \(\pm\) 0.02 \({}^{\mathrm{cd}}\) & 13.86 \(\pm\) 1.40 \({}^{\mathrm{bc}}\) \\ \hline  & 0 days & 15.44 \(\pm\) 0.85 \({}^{\mathrm{abc}}\) & 34.71 \(\pm\) 2.52 \({}^{\mathrm{a}}\) & 0.50 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 0.57 \(\pm\) 0.01 \({}^{\mathrm{d}}\) & 7.68 \(\pm\) 0.62 \({}^{\mathrm{a}}\) \\
60 \({}^{\circ}\)C/4 h & 3 days & 16.89 \(\pm\) 1.17 \({}^{\mathrm{b}}\) & 44.55 \(\pm\) 1.53 \({}^{\mathrm{abc}}\) & 0.46 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.54 \(\pm\) 0.02 \({}^{\mathrm{bd}}\) & 14.12 \(\pm\) 1.39 \({}^{\mathrm{bc}}\) \\  & 7 days & 19.91 \(\pm\) 0.72 \({}^{\mathrm{d}}\) & 45.08 \(\pm\) 1.31 \({}^{\mathrm{abc}}\) & 0.47 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.56 \(\pm\) 0.01 \({}^{\mathrm{cd}}\) & 17.69 \(\pm\) 1.53 \({}^{\mathrm{c}}\) \\ \hline  & 0 days & 13.41 \(\pm\) 0.75 \({}^{\mathrm{a}}\) & 44.41 \(\pm\) 2.55 \({}^{\mathrm{abc}}\) & 0.49 \(\pm\) 0.02 \({}^{\mathrm{ab}}\) & 0.55 \(\pm\) 0.01 \({}^{\mathrm{cd}}\) & 11.46 \(\pm\) 1.53 \({}^{\mathrm{ab}}\) \\
61 \({}^{\circ}\)C/4 h & 3 days & 13.47 \(\pm\) 1.01 \({}^{\mathrm{a}}\) & 49.24 \(\pm\) 2.66 \({}^{\mathrm{bc}}\) & 0.46 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.46 \(\pm\) 0.02 \({}^{\mathrm{ab}}\) & 10.43 \(\pm\) 0.083 \({}^{\mathrm{ab}}\) \\  & 7 days & 18.23 \(\pm\) 0.31 \({}^{\mathrm{cd}}\) & 51.59 \(\pm\) 1.02 \({}^{\mathrm{c}}\) & 0.47 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.52 \(\pm\) 0.01 \({}^{\mathrm{bd}}\) & 18.56 \(\pm\) 1.32 \({}^{\mathrm{c}}\) \\ \hline  & 0 days & 14.18 \(\pm\) 0.46 \({}^{\mathrm{a}}\) & 34.72 \(\pm\) 3.01 \({}^{\mathrm{a}}\) & 0.48 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.52 \(\pm\) 0.01 \({}^{\mathrm{bd}}\) & 7.95 \(\pm\) 1.29 \({}^{\mathrm{ab}}\) \\
63 \({}^{\circ}\)C/3.5 h & 3 days & 14.89 \(\pm\) 0.47 \({}^{\mathrm{ab}}\) & 48.55 \(\pm\) 2.52 \({}^{\mathrm{abc}}\) & 0.44 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.44 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 9.33 \(\pm\) 0.42 \({}^{\mathrm{ab}}\) \\  & 7 days & 16.65 \(\pm\) 0.80 \({}^{\mathrm{bc}}\) & 43.98 \(\pm\) 2.84 \({}^{\mathrm{abc}}\) & 0.45 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.50 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 9.76 \(\pm\) 0.54 \({}^{\mathrm{ab}}\) \\ \hline  & & & & & & \\ \hline
0 days & 14.80 \(\pm\) 0.31 \({}^{\mathrm{a}}\) & 38.16 \(\pm\) 1.41 \({}^{\mathrm{a}}\) & 0.49 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0 with the results of sensory evaluation, which showed that the meat became softer and flakier as a result of storage, the authors suggested protein degradation due to chemical and enzymatic reactions as the cause of this phenomenon.