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北爱尔兰农业部食品技术研究所的诺曼·高尔特博士发现,煮熟的肉嫩不嫩取决于生肉吸收和保持水分的能力,而这种能力又取决于浸泡肉的水溶液的酸度.
Dr. Norman Golt of the Institute of Food Technology, Northern Ireland Department of Agriculture found that cooked meat does not depend on the ability of raw meat to absorb and retain moisture, which in turn depends on the acidity of the aqueous solution soaked in meat.