Fig. 1. Effect of different cooking methods on cooking loss of chicken steaks. A-CMeans between treatments with different letters are significantly different (p<0.05) (n=9). 1)BC, chicken steak cooked with boiled; CO, chicken steak cooked with convective oven; GC, chicken steak cooked with grilling; MC, chicken steak cooked with microwave oven; SSC, chicken steak cooked with superheated steam.
