## 3 Results and Discussion
### Relationships between Selected Attributes of Cooked Samples  
Correlation coefficients between selected quality attributes of sous vide cooked pork loin samples are presented in Table 6.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Attribute** & **Moisture** & **Shear** & **Hardness** & **Chewiness** & **Springiness** & **Cohesiveness** & **Tendeness** & **Juiciness** & **Overall Acceptability** \\ \hline Cooking & \(-0.031\) & \(-0.157\) & \(0.369\) *** & \(0.411\) *** & \(0.280\) ** & \(0.316\) *** & \(-0.172\) & \(-0.322\) *** & \(-0.275\) ** \\ Moisture & - & \(0.261\) ** & \(-0.150\) & \(-0.193\) & \(-0.216\) * & \(-0.160\) & \(-0.153\) & \(-0.044\) & \(0.016\) \\ Shear force & - & - & \(-0.077\) & \(-0.064\) & \(-0.131\) * & \(-0.212\) *** & \(0.056\) & \(0.068\) & \(0.122\) \\ Hardness & - & - & - & \(0.588\) *** & \(0.392\) *** & \(0.336\) *** & \(-0.156\) * & \(-0.162\) * & \(-0.197\) * \\ Chewiness & - & - & - & - & \(0.512\) *** & \(0.504\) *** & \(-0.162\) * & \(-0.219\) ** & \(-0.312\) *** & \(-0.312\) *** \\ Springs & - & - & - & - & - & \(0.583\) *** & \(0.008\) & \(-0.092\) & \(-0.200\) * \\ Cohesiveness & - & - & - & - & - & \(-0.090\) & \(-0.091\) & \(-0.240\) ** \\ Tenderness & - & - & - & - & - & - & \(0.617\) *** & \(0.561\) *** \\ Juiciness & - & - & - & - & - & - & - & - & \(0.662\) *** \\ \hline \hline \end{tabular}  
* \(p<0.05\), ** \(p<0.01\), *** \(p<0.001\).  
\end{table}
Table 6: Correlation coefficients between selected attributes of sous vide cooked pork loin.  
Overall acceptability of cooked meat was positively and significantly correlated with sensorially assessed tenderness and juiciiness (r = 0.561 and r = 0.662, resp.), while negatively and significantly, it was correlated with cooking loss (r = -0.275) and instrumentally measured texture attributes (correlation coefficients from \(-\)0.312 to \(-\)0.197). Other high correlation coefficients (r > 0.5; \(p<0.001\)) were noted for hardness and chewiness (r = 0.588), chewiness and springiness (r = 0.512), chewiness and cohesiveness (r = 0.504), springiness and cohesiveness (r = 0.583) and finally for tenderness and juiciiness (r = 0.617). Significant correlation coefficients (data not shown in the table) were also observed for overall acceptability and other features, such as meat flavour intensity (r = 0.236; \(p<0.01\)), flavour acceptability (r = 0.370; \(p<0.001\)) and chroma (r = 0.208; \(p<0.01\)).  
Only a few studies reported the relationships between investigated features of sous vide cooked pork. [PERSON] et al. [43] observed that appearance, meaty odour and meaty flavour were the main features that contributed positively and significantly to overall acceptance of pork stored for 5 or 10 weeks (r > 0.6), while the negative correlation coefficients were noted between overall acceptance and rancid, warmed-over and acidic odours and flavours. [PERSON] et al. [21] noted a similar tendency of changes in moisture content and shear force of experimental material. The positive relationship between shear force and moisture content in meat was also reported by [PERSON] et al. [48], [PERSON] et al. [61] and [PERSON] et al. [62], as well as observed in our own study (r = 0.261, \(p<0.01\)). It is interesting that the correlation coefficient between cooking loss and moisture content in our study was low and insignificant. This observation could confirm that increased cooking losses might not agree with moisture reduction due to the loss of other meat components such as soluble proteins e.g., collagen [4].