. 2018 Oct 31;38(5):970–980. doi: 10.5851/kosfa.2018.e29

Table 3. The cooking loss, re-heating loss, and total loss of marinated pork loin cooked by different cooking methods and microwave re-heating.

Cooking method	Cooking loss	Re-heating loss	Total loss
Boiling	51.07±1.92^a	17.74±1.93^a	68.81±1.45^a
Grill	47.57±1.97^b	16.06±1.26^ab	63.63±1.49^b
Infrared	47.62±1.45^b	13.55±1.97^c	61.17±1.63^c
Pan-frying	51.33±1.13^a	13.29±1.15^c	64.62±1.39^b
Superheated steam	41.87±2.80^c	15.89±1.18^b	57.76±1.33^d

All values are mean±SD of three replicates.

^a–d Means with different superscripts in the same column are significantly different at p<0.05.