# Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions  
[PERSON]  
1 Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland; [EMAIL_ADDRESS]  
1 Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland; [EMAIL_ADDRESS]  
1 Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland; [EMAIL_ADDRESS]  
1 Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland; marika. heat treatment is its colour, which can be objectively measured, for example, using the CIELAB colour space. The colour of meat changes mainly due to the protein denaturation and oxidative reactions that occur both during cooking and storage. Colour is closely linked to the functional properties of meat, significantly influencing the visual appeal of the cooked product and, as a result, consumers' choices [8]. An important aspect in assessing the quality of cooked meat is also its texture. The moderate cooking parameters applied in sous vide method (low temperature-long time) favour a better retention of fluids in meat compared to traditional methods of cooking, and since water is the main plasticiser of meat, sous vide-cooked meat is more tender than meat prepared using traditional methods [9]. In addition, sous vide cooking, as opposed to traditional methods, enables greater activity of endogenous enzymes like cathepsins, which contribute to meat tenderness by enhancing collagen solubility [10]. The flavour of meat is induced by the presence of water-soluble and nonvolatile (taste) as well as volatile (aroma) compounds. Salts, sugars, organic acids, free amino acids, nucleic acids, and peptides are the main contributors to meat taste, while volatile compounds generated during the thermal degradation of fatty acids and Maillard reactions are responsible for cooked meat aroma [11]. Nevertheless, the importance of Maillard reactions in shaping the aroma of sous vide-cooked meat is limited due to the low temperatures applied in this cooking method; therefore, derivatives of lipid degradation dominate in such meat aroma [11,12]. Lipid oxidation is one of the factors that determine the storage stability and shelf life of food products. In general, oxidative processes lead to the reduction in the nutritional value of meat [13], deterioration of sensory properties [14], and shortening the shelf life of meat products [15]; however, some compounds derived from lipid oxidation also contribute to the flavour characteristic of cooked [16] or dry-cured [17] meat. Lipid degradation begins when the animal is slaughtered and continues gradually until the final product is consumed [18]. The impact of lipid oxidation on meat is particularly important during long storage when oxidation products accumulate, leading to the distinct deterioration of meat quality. Additionally, lipid oxidation poses a potential risk to human health. One of the secondary oxidation products, malondialdehydedehyde (MDA), although prone to the reactions with other compounds present in meat [19], is highly toxic and may show mutagenic and carcinogenic effects on the human organism [20]. In gastronomy, after heat treatment, sous vide-cooked meat can be served immediately or stored for later use. In the latter case, after heat treatment, sous vide-cooked meat should be quickly cooled using ice-water bath or blast chiller. Food safety standards specify that foods must be cooled to below 4 \({}^{\circ}\)C within 6 h, with 2 h allocated for cooling from 60 \({}^{\circ}\)C to 20 \({}^{\circ}\)C and an additional 4 h to lower the temperature from 20 \({}^{\circ}\)C to below 4 \({}^{\circ}\)C. Due to the risk of _Clostridium botulinum_ growth in vacuum-sealed foods, further reduction of temperature and storage at a maximum of 3.3 \({}^{\circ}\)C is required.