## 3 Results
### Yield, Warner-Bratzler Shear Force (WBSF), and Sensory Quality  
The yield, WBSF, juiciness, and tenderness values of the LL and SM muscles subjected to different treatments are presented in Table 3. Generally, the production yield was affected by the muscle type (\(p\) < 0.001), treatment (\(p\) < 0.001), and interaction between the muscle and treatment (\(p\) < 0.05). Interestingly, the LL yield was not affected by the treatment, and no significant differences were found between LL muscles subjected to SV, SVGrill, and SVMar. In contrast, the SM yields were higher after SV and SVMar than after SVGrill. Moreover, the LL muscles showed a higher yield in all treatments than the SM muscles, which resulted from lower losses during SV treatment (Figures 1 and 2) in the SVMar and SVGrill samples. During the additional treatment (marinating or grilling), the losses were similar for the LL and SM muscles. Thus, the differences between LL and SM resulted from their ability to retain moisture during LTLT treatment, whereas the differences in SM yields across treatments resulted from the processing temperature. \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline  & & \multicolumn{3}{c}{**LL**} & \multicolumn{3}{c}{**SM**} & \multicolumn{3}{c}{\(p\)**Value**} \\ \cline{2-11}  & **Raw** & **SV** & **SVGrill** & **SVMar** & **Raw** & **SV** & **SVGrill** & **SVMar** & **M** & **T** & **M** \(\times\) **T** \\ \hline L* & 37.3 d & 42.0 b & 39.1 cd & 46.3 a & 36.7 d & 39.7 c & 31.9 e & 45.6 a & **+** & **+** & **+** \\  & (0.4) & (0.8) & (0.6) & (0.5) & (0.6) & (0.5) & (0.5) & (0.3) & & & \\ a* & 22.6 a & 14.3 c & 8.9 e & 9.2 e & 20.8 b & 12.7 d & 7.8 f & 5.0 b & **+** & **+** & **+** \\  & (0.4) & (0.1) & (0.1) & (0.2) & (0.3) & (0.6) & (0.2) & (0.1) & & & \\ b* & 11.8 de & 12.8 c & 12.1 cd & 11.2 e & 13.0 b & 14.2 a & 13.8 ab & 13.5 abc & **+** & **+** & NS \\  & (0.3) & (0.1) & (0.2) & (0.2) & (0.3) & (0.2) & (0.2) & (0.2) & & & \\ C & 25.5 a & 19.2 b & 15.1 cd & 14.5 d & 24.6 a & 19.2 b & 15.9 c & 14.4 d & **+** & **+** & NS \\  & (0.5) & (0.1) & (0.2) & (0.2) & (0.3) & (0.4) & (0.2) & (0.2) & & & \\ h & 27.6 f & 41.7 d & 53.4 c & 50.4 cd & 31.8 e & 48.7 d & 60.7 b & 69.6 a & **+** & **+** & **+** \\  & (0.3) & (0.3) & (0.6) & (0.7) & (0.5) & (1.5) & (0.6) & (0.3) & & & \\  & & 10.0 d & 14.1 c & 16.5 ab & 9.1 d & 14.3 bc & 18.2 a & & & \\ \(\Delta\)E* & - & 0.6 & (0.6) & (0.6) & & - & (0.8) & (0.4) & (0.4) & NS & **+** & * \\ NBS & - & 9.2 d & 13.0 c & 15.2 ab & - & 8.4 d & 13.2 bc & 16.7 a & NS & **+** & * \\ unit & - & (0.5) & (0.5) & (0.4) & & (0.7) & (0.3) & (0.3) & NS & **+** & * \\ \hline  & & & & & & & & & & & \\ \end{tabular} a–d Values in rows with different upper case letters differ at \(p\) < 0.05. *** Difference significant at \(p\) < 0.001. ** Difference significant at \(p\) < 0.001. ** Difference significant at \(p\) < 0.01. * Difference significant at \(p\) < 0.01. * Difference significant at \(p\) < 0.05. * NS = no significant difference. Sensory assessment on 1–10 scale, juiciness from 1 (extremely dry) to 10 (extremely jucy), and tenderness from 1 (extremely tough) to 10 (extremely tender).  
\end{table} 
Table 2: Effects of muscle (LL: _longissimus lumborum_; SM: _semimembranosus_) and treatment (SV =sous vide, SVGrill = sous vide and subsequent grilling, and SVMar = marinating and sous vide) on colour attributes (mean values and standard error of the mean in brackets).