As far as the cooking effect on L* values, the prolonged sous-vide treatment
might have led to amore intense protein denaturation and aggregation,
despite the fact that roasted samples were cooked to final higher
temperatures, but for a much shorter time. In turn, this higher protein
denaturation would increase light scattering
Similarly, the higher a* values in oven roasted samples were most
likely due a consequence of a lower degree of denatured myoglobin in
this samples. Such process is temperature dependent, starting at 55 °C
and continuing till 80 °C (King & Whyte, 2006), but it also depends on
the time subjected to a certain temperature (Roldán et al., 2013).