## 3 Results and Discussion
### Colour
\begin{tabular}{c c c c c c c} \hline \hline
**Sample** & **Colour \(L^{\star}\)** & **Colour \(a^{\star}\)** & **Colour \(b^{\star}\)** & **Chroma \(C^{\star}\)** & **Hue Angle \(h^{\circ}\)** & **\(\Delta E^{\star}\)** \\ \hline Raw pork loin & 54.72 \(\pm\) 0.8 \({}^{\text{b}}\) & 8.35 \(\pm\) 0.33 \({}^{\text{b}}\) & 5.30 \(\pm\) 0.22 \({}^{\text{d}}\) & 9.89 \(\pm\) 0.44 \({}^{\text{c}}\) & 32.40 \(\pm\) 0.79 \({}^{\text{c}}\) & nd \\ \hline
60 \({}^{\circ}\)C & 2 h & 70.16 \(\pm\) 1.05 \({}^{\text{a}}\) & 7.45 \(\pm\) 0.20 \({}^{\text{a}}\) & 14.60 \(\pm\) 0.12 \({}^{\text{c}}\) & 15.59 \(\pm\) 0.15 \({}^{\text{ab}}\) & 59.71 \(\pm\) 0.61 \({}^{\text{ab}}\) & 21.20 \\
3 h & 70.05 \(\pm\) 1.01 \({}^{\text{a}}\) & 7.53 \(\pm\) 0.18 \({}^{\text{a}}\) & 14.72 \(\pm\) 0.10 \({}^{\text{c}}\) & 15.93 \(\pm\) 0.11 \({}^{\text{ab}}\) & 60.88 \(\pm\) 0.58 \({}^{\text{ab}}\) & 21.28 \\
4 h & 70.61 \(\pm\) 0.71 \({}^{\text{a}}\) & 7.44 \(\pm\) 0.06 \({}^{\text{a}}\) & 14.65 \(\pm\) 0.21 \({}^{\text{c}}\) & 15.44 \(\pm\) 0.19 \({}^{\text{a}}\) & 60.41 \(\pm\) 0.38 \({}^{\text{a}}\) & 19.44 \\ \hline
65 \({}^{\circ}\)C & 2 h & 70.68 \(\pm\) 0.56 \({}^{\text{a}}\) & 7.45 \(\pm\) 0.06 \({}^{\text{a}}\) & 14.59 \(\pm\) 0.08 \({}^{\text{c}}\) & 15.58 \(\pm\) 0.08 \({}^{\text{ab}}\) & 60.72 \(\pm\) 0.18 \({}^{\text{ab}}\) & 25.61 \\
3 h & 71.02 \(\pm\) 1.05 \({}^{\text{a}}\) & 7.49 \(\pm\) 0.43 \({}^{\text{a}}\) & 14.43 \(\pm\) 0.36 \({}^{\text{bc}}\) & 15.99 \(\pm\) 0.47 \({}^{\text{ab}}\) & 61.71 \(\pm\) 1.07 \({}^{\text{ab}}\) & 21.92 \\
4 h & 70.61 \(\pm\) 0.33 \({}^{\text{a}}\) & 7.49 \(\pm\) 0.10 \({}^{\text{a}}\) & 14.34 \(\pm\) 0.20 \({}^{\text{abc}}\) & 16.04 \(\pm\) 0.21 \({}^{\text{ab}}\) & 61.82 \(\pm\) 0.34 \({}^{\text{ab}}\) & 18.96 \\ \hline
70 \({}^{\circ}\)C & & & & & & \\
1 h & 70.89 \(\pm\) 0.82 \({}^{\text{a}}\) & 7.57 \(\pm\) 0.21 \({}^{\text{a}}\) & 14.13 \(\pm\) 0.31 \({}^{\text{abc}}\) & 16.18 \(\pm\) 0.35 \({}^{\text{ab}}\) & 62.41 \(\pm\) 0.51 \({}^{\text{ab}}\) & 15.56 \\
1.5 h & 70.57 \(\pm\) 0.08 \({}^{\text{a}}\) & 7.58 \(\pm\) 0.08 \({}^{\text{a}}\) & 14.08 \(\pm\) 0.07 \({}^{\text{abc}}\) & 16.33 \(\pm\) 0.08 \({}^{\text{ab}}\) & 62.93 \(\pm\) 0.26 \({}^{\text{ab}}\) & 15.82 \\
2 h & 70.81 \(\pm\) 0.74 \({}^{\text{a}}\) & 7.62 \(\pm\) 0.15 \({}^{\text{a}}\) & 13.58 \(\pm\) 0.15 \({}^{\text{ab}}\) & 16.38 \(\pm\) 0.17 \({}^{\text{ab}}\) & 62.95 \(\pm\) 0.48 \({}^{\text{ab}}\) & 16.07 \\ \hline
75 \({}^{\circ}\)C & & & & & & \\
1 h & 71.21 \(\pm\) 0.58 \({}^{\text{a}}\) & 7.63 \(\pm\) 0.19 \({}^{\text{a}}\) & 13.41 \(\pm\) 0.20 \({}^{\text{a}}\) & 16.44 \(\pm\) 0.25 \({}^{\text{ab}}\) & 63.00 \(\pm\) 0.45 \({}^{\text{b}}\) & 19.68 \\
1.5 h & 71.63 \(\pm\) 0.94 \({}^{\text{a}}\) & 7.76 \(\pm\) 0.20 \({}^{\text{a}}\) & 13.90 \(\pm\) 0.11 \({}^{\text{abc}}\) & 16.55 \(\pm\) 0.15 \({}^{\text{b}}\) & 62.94 \(\pm\) 0.62 \({}^{\text{ab}}\) & 19.15 \\
2 h & 71.45 \(\pm\) 0.10 \({}^{\text{a}}\) & 7.86 \(\pm\) 0.04 \({}^{\text{a}}\) & 13.46 \(\pm\) 0.09 \({}^{\text{abc}}\) & 16.41 \(\pm\) 0.09 \({}^{\text{ab}}\) & 63.03 \(\pm\) 0.19 \({}^{\text{b}}\) & 17.01 \\ \hline Level of significance & & & & & & \\ Temperature & NS & NS & *** & *** & nd \\ Time & NS & NS & *** & * & ** & nd \\ Temperature \(\times\) & NS & NS & NS & NS & NS & nd \\ \hline \hline \end{tabular}   
* a, b, c, d—mean values in columns with different superscripts differ significantly at \(p<0.05\) according to the Turkey’s test;
* \(p<0.05\); *
* \(p<0.01\); **
1, 1.5 and 2 h were cooking times at 70 and 75 \({}^{\circ}\)C, and as result, we observed a similar extent of myoglobin changes in those two groups of samples. Such an explanation seems to support the findings of [PERSON] et al. [34], who did not observe the differences in \(L^{\star}\), \(a^{\star}\) and \(b^{\star}\) colour values of pork loin sous vide cooked at 50, 55 and 60 \({}^{\circ}\)C for 12 and 24 h compared to meat heated at 75 \({}^{\circ}\)C for 30 min.