Cooking loss
The samples were thawed overnight at 4 °C, weighed and cooked
individually in plastic bags immersed in a water bath at 80 °C until the
internal temperature reached 75 °C as measured individually using a
temperature probe. Each sample was cooled immediately in an ice
bath, blotted dry with paper towels and weighed. The difference in
weight before and after cooking was used to calculate the cooking loss
using the formula belo