The effect of phosphate brining on water retention was most likely
the reason behind the lower chewiness and higher juiciness of
phosphate added cooked lamb loins, such an effect being more evident
in the juiciness of sous-vide cooked loin lambs. Similarly, pastiness was
also significantly affected by the injection of phosphates, although in
this parameter the Tukey's test did not detected significant differences
between groups.
Neither the type of cooking procedure, not the injection of phosphates
showed any effect on the taste or the flavor characteristics of
lamb loins. Accordingly, other authors have neither detected any significant
influence of phosphate inclusion on cooked meat taste or flavor