Effective Methods for Keeping Roasted Meats Tender by the Addition of Salt and Pre-Freezing

Abstract

The effective cooking method for tenderizing roasted meats was investigated. The hardness and mastication of roasted meats were measured by Reometer.
The addition of 1% of salt in cooking kept roasted beef and pork tender.
When the amount of salt added in cooking was lower than 1% or nothing, the pre-freezing method was effective, especially for tenderizing roasted chicken.