Sous Vide Cooking

I finally decided to make sous vide 48 hours pork ribs. Unfortunatly I had to keep the pouch 42 hours hours in the water bath (57°C or 134.6°F) only.I kept the ribs in the fridge 8 hours but before that I put the pouch some minutes in iced water.I purchased on this occasion a butan blow torch for 12 euros including the butan can.The result was very good, very tender.I am asking myself if 6 hours more would have changed something. What do you think?

Jean-François