Brining with phosphates promoted a brighter appearance ofmeat surface,
despite the type of cooking procedure considered, although such an
effect wasmore evident in oven roasted lamb loin samples. This enhanced
brightness was most likely due to the higher water retention as a consequence
of phosphates, which in turn would lead to a moister surface
upon reheating for sensory analysis. Similarly, sous-vide cooked samples
showed a higher brightness when compared to their oven-roasted
counterparts at any of the phosphate levels tested, most likely due to