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.