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Infraspinatus and Serratus ventralis, the muscles of the high pH group, had lower shear force values and higher sensory analysis scores for tenderness, juiciness and overall acceptability than low pH muscles (Deep pectoral and Biceps femoris). Increasing the phosphate level in the marination system increased moisture content of the cooked roast and sensory juiciness scores and decreased the cooking loss of the roasts. Low humidity cookery had higher sensory juiciness, tenderness and acceptability scores and lower cooking losses than high humidity cookery. The Infraspinatus and Serratus ventralis are recommended for use in a marination system with low humidity cookery.