All the information comes from Danish Meat Research Institute in a newly publicised report.

Myth : Rest your meat after cooking it to prevent loss of meat juice FALSE : Stress to the animal during the butchering and how you cook the meat are the deciding factors.

Myth: don't add salt before frying meat. FALSE: Makes no difference, actually pork chops will be more tender and juicier if sprinkled with a pinch of salt on both sides 15 minutes before frying.

Myth: Frying on a dry skillet reduces fat intake FALSE: using oil or butter on your skillet will add 0.035 oz fat per 3.5 oz meat

Myth: leaving the fat on the meat when frying it will add to the taste. FALSE: the meat tastes the same with or without the fat.

Myth: resting sausage meat in the fridge will make it juicer FALSE: it makes no difference. However if you are using spices it may have an effect on the taste if you let it rest

Myth: Start frying your meat on high to seal the meat juices inside. FALSE: it has the opposite effect, heat makes the meat fibres contracts and this will squeeze the juice out.

The limited amount of text makes it hard to explain the facts so ask if there are some things you don't understand and I'll try to explain.