Hello all. I am relatively new to sous vide and noticed that every time I check the food temp immediately after removing it from the water bath it is at least 5 degrees less than the temperature of the bath. This has happened with chicken breasts and as of today with pork chops. I set the bath to 145 degrees and with a thermapen it read 144. After 90 minutes I removed the 1 inch thick chop and checked the temp for it to only read 138. I vacuum sealed the chops and did 3 chops using an Anova One. Any thoughts?