Despite this effect of phosphates on water loss, no significant differences
in moisture content between samples with different levels of
injected phosphates were found, which could be partially due to the
fact that the pH in both brines (that for 0.2% and the one for the 0.4%
phosphates) and in both type of cooked samples was very similar,
although the pH after tumbling and before cooking was higher in 0.4%
added phosphates samples. Vaudagna et al. (2008) also detected a positive
effect of injecting sodium triplyphosphate brine on cooking loss
of sous-vide cooked beef, and similarly, they found negligible difference
in this parameter between 0.25 and 0.5% tripolyphosphate injected
samples. Massafra (2006) neither observed any significant increases
in WHC between 1.25% and 2.5% phosphate injected pork loins.