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Predicted means ± standard error for centrifugal loss (a), cooking loss (b), moisture content (c), and yield (d) of superheated steam-roasted beef tenderloin and traditionally roasted beef tenderloin treated with different salt types. T1: 100% NaCl, T2: 75% KCl + 25% NaCl, T3: 50% KCl + 50% NaCl, T4: 50% NaCl + 25% KCl + 20% MgCl2 + 5% CaCl2, T5: 100% yeast extract.
