Forty-eight lamb loins with three levels of phosphates in
the injected brine (0%, 0.2% or 0.4% (w/v)) of a sodium triphosphate
(STPP) and tetrasodium pyrophosphate (TSPP)
Then, loins were injected to a target of 110% of their initial weight with
the previously cited solutions by using a culinary syringe of 250 ml, and
they were subsequently vacuum-packaged and tumbled (L-100 tumbler,
Mimasa, Spain) intermittently for 1 h at 8 rpm in order to improve brine
spreading within the muscle. After tumbling, loins were unpacked,
weighed, subjected to pH measurement and kept at 2 °C overnight.
Then, half the loins (n = 8) of each phosphate level were vacuumpackaged
and sous-vide cooked in a thermostatized water bath at 60 °C
during 12 h,
After cooking all loins were immediately chilled and kept refrigerated at
2 °C until sensory analysis. Just before re-heating for sensory analysis,
the loins were weighed, and the pH and color of the cut surface
were measured