Table 1. Comparison of quality characteristics and cooking properties between sous-vide pork loin patties with different searing treatments (ST)

	Control	Treatments				SEM	Level of significance
	Control	ST30	ST60	ST90	ST120	SEM	Level of significance
Quality characteristics
pH	6.08	6.09	6.10	6.10	6.11	0.02	NS
Lightness (L^*)	64.9^a	62.0^b	54.5^c	47.7^d	42.3^e	0.55	^***
Redness (a^*)	3.31^d	3.47^d	5.79^c	8.14^b	10.3^a	0.38	^***
Yellowness (b^*)	10.5^d	12.9^c	15.0^b	17.4^a	18.2^a	0.33	^***
Browning index	20.8^e	26.6^d	39.1^c	56.4^b	72.2^a	0.90	^***
Cooking properties
Cooking loss (%)	19.5^e	22.6^d	25.7^c	27.2^b	28.2^a	0.22	^***
Water retention (%)	46.8^a	44.0^b	41.8^c	40.8^c	40.0^e	0.18	^***
Diameter reduction (%)	13.8^e	15.1^d	16.4^c	19.0^b	21.3^a	0.35	^***
Thickness increment (%)	29.2^a	27.1^b	20.4^d	21.7^cd	22.4^c	0.46	^***
Shrinkage (%)	7.01^e	8.41^d	10.4^c	12.4^b	14.2^a	0.27	^***

NS, not significant;
p<0.001.
Different superscripts in the same row represent significant differences (p<0.05).