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

Table 7. The significance of main effects and their interactions of marinated pork loin cooked between different cooking methods and microwave re-heating.

Variable pH L* a* b* TBARS Cooking loss Re-heating loss Appearance Color Flavor Juiciness Chewiness Overall acceptability Shear force
Cooking method effect (H) *** ** ** *** *** * ** NS NS ** ** ** ** ***
Reheating effect (R) *** *** NS *** *** *** *** *** ** NS NS NS * ***
Interaction (H×R) *** ** ** *** *** ** ** NS NS NS NS * NS *

* p<0.05

** p<0.01

*** p<0.001.

TBARS, thiobarbituric acid reactive substance; NS, not significant.