Cooking Loss. A meat sample from each goose
was weighed, vacuum packed in a plastic bag, and
then cooked for 1 h in a water bath maintained at
80°C (Ramírez et al., 2004). Meat samples were then
removed from the water bath and cooled in running
water. The meat was then taken from the bag, blotted
dried, and weighed. Cooking loss was calculated as
the difference in weight between the precooked and
blotted dried postcooked weights and was expressed as
a percentage of the precooked weight.