Table 1.

Cook loss, cook loss retention, and total loss (24 h) of intact breast fillets (pectoralis major) estimated with 3 different methods with the endpoint temperature of 75°C (means ± SD, n = 12, replications = 2). The fillets were cooked in a combi oven at 84°C.

Estimating method1	W2 (g)	T3 (min)	Cook loss (%)	Cook loss retention (%)	Total loss (%, 24 h)
RT	172.0 ± 26.3	120	20.75 ± 2.41a	0.79 ± 0.43b	21.37 ± 2.37a
5-minute	167.9 ± 30.3	5	19.15 ± 3.12a	2.41 ± 0.69a	21.11 ± 2.75a
IW	167.6 ± 31.2	13	16.88 ± 3.41b	2.94 ± 0.86a	19.34 ± 2.85b

^a,bMeans within a column lacking a common superscript differ (P < 0.05).

¹RT = cooked meat was cooled down to ambient temperature before reweighing; 5-minute = cooked meat was cooled down at ambient temperature for 5 min before reweighing; and IW = cooked meat was chilled down to room temperature in ice water before reweighing.

²W is the average weight of raw meat samples before cooking.

³T is time taken before cooked fillet samples were weighed. In the RT and IW methods, the fillets reached the ambient temperature before reweighing.