Table 1.
The water content, cooking loss, and pH value of the meat samples cooked using direct and indirect cooking methods at different cooking degrees (mean ± SD).
| n | Water (%) | Cooking Loss (%) | pH | TBARS (mg MDA/kg) | |
|---|---|---|---|---|---|
| Cooking method | |||||
| Direct | 6 | 62.26 ± 4.10a | 36.39 ± 7.30a | 5.99 ± 0.01a | 0.603 ± 0.05a |
| Indirect | 6 | 61.80 ± 3.74a | 35.91 ± 6.54a | 5.95 ± 0.07b | 0.500 ± 0.03b |
| Sign. | ns | ns | * | ** | |
| Cooking degree | |||||
| Medium | 6 | 64.61 ± 3.22a | 30.78 ± 4.22b | 5.95 ± 0.06b | 0.539 ± 0.05a |
| Well-done | 6 | 59.44 ± 2.13b | 41.53 ± 3.01a | 5.99 ± 0.02a | 0.565 ± 0.09a |
| Sign. | * | ** | * | ns | |
Sign.: Significance; Different letters (a and b) in the same column are significantly different (p < 0.05); SD: standard deviation; ns: not significant (p > 0.05); *: p < 0.05; **: p < 0.01.