## 3 Results and Discussion
### Sensory Analysis
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Total Mesophilic** & \multicolumn{2}{c}{**Coagulase-Positive**} & \multirow{2}{*}{_Enterobacteriaceae_} & \multirow{2}{*}{_Salmonella spp._} & _Listeria Monocytogenes_ \\  & & & **Stphylococci** & & & \\ \cline{2-5} \cline{7-7}  & & [log cfu/gl] & & **Presence in 25 g** \\ \hline Raw pork loin & 3.59 \(\pm\) 0.21 \({}^{\text{c}}\) & 1.95 \(\pm\) 0.26 \({}^{\text{b}}\) & 3.07 \(\pm\) 0.09 \({}^{\text{b}}\) & NP & NP \\ \hline
60 \({}^{\circ}\)C & & & & & \\
2 h & 1.79 \(\pm\) 0.16 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\
3 h & 1.33 \(\pm\) 0.45 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\
4 h & 2.01 \(\pm\) 0.79 \({}^{\text{b}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\ \hline
65 \({}^{\circ}\)C & & & & & \\
2 h & 1.43 \(\pm\) 0.31 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\
3 h & 1.16 \(\pm\) 0.22 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\
4 h & 1.20 \(\pm\) 0.16 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\ \hline
70 \({}^{\circ}\)C & & & & & \\
1 h & 1.65 \(\pm\) 0.40 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\
1.5 h & 1.73 \(\pm\) 0.04 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\
2 h & 1.10 \(\pm\) 0.14 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\ \hline
75 \({}^{\circ}\)C & & & & & \\
1 h & 1.30 \(\pm\) 0.25 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\
1.5 h & 1.43 \(\pm\) 0.31 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\
2 h & 1.10 \(\pm\) 0.14 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & \textless{}1.00 \({}^{\text{a}}\) & NP & NP \\ \hline \hline \end{tabular}
\end{table} 
Table 4: The microflora of raw and sous vide cooked pork loin (mean \(\pm\) SEM). \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Overall** & **Colour** & **Aroma** & **Tendems \({}^{\text{a}}\)** & **Juciness \({}^{\text{s}}\)** & **Meat Flavour** & **Flavour** & **Overall** \\  & **Appearance \({}^{\text{s}}\)** & **Uniformity \({}^{\text{s}}\)** & **Intensity \({}^{\text{s}}\)** & **Intensity \({}^{\text{s}}\)** & **Intensity \({}^{\text{s}}\)** & **Acceptability \({}^{\text{s}}\)** & **Acceptability \({}^{\text{s}}\)** \\ \hline
60 \({}^{\circ}\)C & & & & & & & \\
2 h & 7.79 \(\pm\) 0.33 \({}^{\text{s}}\) & 8.36 \(\pm\) 0.27 \({}^{\text{d}}\) & 6.79 \(\pm\) 0.46 \({}^{\text{a}}\) & 6.14 \(\pm\) 0.38 \({}^{\text{d}}\) & 7.43 \(\pm\) 0.25 \({}^{\text{d}}\) & 6.86 \(\pm\) 0.31 \({}^{\text{a}}\) & 7.50 \(\pm\) 0.20 \({}^{\text{d}}\) & 7.36 \(\pm\) 0.27 \({}^{\text{d}}\) \\
3 h & 8.29 \(\pm\) 0.19 \({}^{\text{d}}\) & 8.14 \(\pm\) 0.35 \({}^{\text{d}}\) & 7.29 \  
temperature and treatment time determine the composition of flavour compounds. The Maillard reaction and a degradation of fatty acids are main sources of numerous volatile flavour compounds generated during heat treatment of meat. In addition, some importance to pork aroma may be ascribed to thiamine degradation [41]. The non-volatile compounds present in meat, such as monosodium glutamate, inosine monophosphate which originates from ATP breakdown, organic acids e.g., lactate [56] as well as derivatives of sulphur amino acids transformations [57] also contribute to meat flavour. In our study, cooking temperatures below 100 \({}^{\circ}\)C were applied, which significantly limited the extent of the Maillard reactions [4, 41, 56, 58]. [PERSON] et al.