TABLE 1.

Details of the 16 sous vide-processed products included in the study

Product no.	Ingredient(s)a	Size (g)	P valueb (min)	NaCl (% [wt/vol])	pHc
1	Pork cubes	1,500	22.9	0.7	6.0–6.3
2	Pork cubes	1,500	153.5	0.7	5.8–6.1
3	Beef cubes	1,500	496.7	0.2	5.8–6.1
4	Beef cubes	1,500	186.7	0.7	5.6–6.1
5	Pork fillet	1,300	10.6	2.0	5.8–6.0
6	Beef roast	1,400	19.6	1.6	5.7–6.1
7	Beef roast	1,500	5.5	1.9	5.6–5.8
8	Ground beef	1,500	0.0	0.2	5.5–5.9
9	Beef liver cubes	1,500	450.8	0.3	6.1–6.3
10	Broiler fillets, marinade	1,000	83.9	1.4	5.9–6.1
11	Rice, vegetables, pork, seafood	1,500	102.0	1.9	5.8–6.0
12	Rice, water, milk	1,500	NDd (high)	1.1	6.1–6.7
13	Beef, pork, water, vegetables	1,500	2.5	1.3	4.8–5.1
14	Beef, vegetables, water	1,500	349.2	1.3	4.7–5.3
15	Water, potatoes, beef, vegetables	1,500	370.1	1.0	5.3–5.8
16	Pork, vegetables, water	1,500	118.9	1.0	4.9–5.3

^aMain ingredients in diminishing order. 

^bP, pasteurization value based on the measured temperatures in the product during the processing. 

^cThe pH range measured from the samples during the study. 

^dND, not determined. The measurement did not completely succeed due to the high liquid consistency of the product.