If food is cooked but you are not ready to serve for another hour or so, is it best to keep the food at the same temperature in the water, or should it be removed and kept warm in a warming oven? If you have a pork loin that has been cooked to 145 degrees, I know it won’t get overcooked if you leave it in the bath, but does the texture suffer?
For most meats a little extra time does not hurt. There may be some subtle changes but I would not worry.
You could try decreasing the temperature by a few degrees. I’ve had pretty good success with this method.