Table 2. Comparison of texture 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
Hardness (N)	3.59^e	5.30^d	5.78^c	6.15^b	6.67^a	0.08	^***
Cohesiveness	0.46^d	0.57^b	0.60^a	0.56^b	0.53^c	0.01	^***
Springiness (mm)	1.58^d	1.79^c	2.24^b	2.55^a	2.30^b	0.04	^***
Chewiness (N·mm)	2.62^e	5.37^d	7.84^c	8.70^a	8.21^b	0.11	^***
Gumminess (N)	1.66^c	3.00^b	3.49^a	3.41^a	3.57^a	0.05	^***

p<0.001.
Different superscripts in the same row represent significant differences (p<0.05).