Steakswere cooked by placing the vacuumbags in awater bath with
automatic temperature control (JP Selecta Model Tectron Bio, Spain) to
an internal temperature of 70 °C, controlled by thermocouples type K
(Comark, PK23M, UK), connected to a data logger (Comark Diligence
EVG, N3014, UK). After cooking, samples were cooled at room temperature
by placing the bags in a circulatory water bath at 18 °C during
30 min and percentage cooking loss recorded.