Injecting phosphate brines appears as an interesting approach for
enhancing textural sensory features of either sous-vide or oven roasting
whole muscle lamb cuts through an increase in their water retention
during cooking without detrimental effects on flavor or taste. While in
sous-vide cooked lamb loins the effect of phosphate addition enhancing
the juiciness is more evident, a decrease in toughness is themore relevant
effect on sensory textural parameter in oven roasting lamb loins.