Then, loins were injected to a target of 110% of their initial weight with the previously cited solutions and they were subsequently vacuum-packaged and tumbled 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. the loins (n = 8) of each phosphate level were vacuum packaged and sous-vide cooked in a ther mostatized water bath at 60 °C during 12 h,