Table 4. The TBARS of marinated pork loin cooked by different cooking methods and microwave re-heating.

Cooking method	TBARS
	Cooked	Re-heated
Boiling	0.010±0.002ab	0.194±0.014a
Grill	0.010±0.003ab	0.172±0.015b
Infrared	0.011±0.004ab	0.153±0.011d
Pan-frying	0.013±0.004a	0.186±0.014ab
Superheated steam	0.008±0.004b	0.161±0.013c

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.

TBARS, thiobarbituric acid reactive substance.