Table 3.

The changes in T₂₁, T₂₂, T₂₃, P₂₁, P₂₂, P₂₃, and water content of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C for 28 days

	Cooking methods	Day 0	Day 3	Day 7	Day 14	Day 21	Day 28
T21 (s)	OH	1.29 ± 0.52Aa	1.53 ± 0.40ABa	1.74 ± 0.64ABa	2.22 ± 0.68ABa	2.06 ± 1.11ABa	2.39 ± 0.87Ba
	WB	1.30 ± 0.19Aa	1.51 ± 0.37ABa	1.67 ± 0.45ABCa	1.82 ± 0.27BCa	1.99 ± 0.37Ca	2.79 ± 0.12 Da
T22 (s)	OH	38.78 ± 2.52Aa	43.29 ± 0.00Ba	44.58 ± 2.90Ba	44.58 ± 2.90Ba	47.18 ± 3.55Bb	47.18 ± 3.55Bb
	WB	36.67 ± 2.19Aa	41.03 ± 3.09Ba	41.03 ± 3.09Ba	42.16 ± 2.52Ba	43.29 ± 0.00Ba	43.29 ± 0.00Ba
T23 (s)	OH	365.57 ± 60.34Aa	439.98 ± 33.11ABa	488.77 ± 85.21BCa	575.20 ± 55.39CDb	631.97 ± 41.09 Da	661.15 ± 104.10 Da
	WB	395.33 ± 85.75Aa	404.42 ± 82.91Aa	448.53 ± 62.47Aa	449.22 ± 71.25Aa	599.33 ± 31.88Ba	647.85 ± 110.54Ba
P21 (%)	OH	2.41 ± 0.57Aa	2.45 ± 0.59Aa	2.41 ± 0.82Aa	2.38 ± 0.39Aa	2.42 ± 0.43Aa	2.31 ± 0.65Aa
	WB	2.57 ± 0.35Aa	2.52 ± 0.77Aa	2.55 ± 0.61Aa	2.53 ± 0.49Aa	2.49 ± 0.39Aa	2.52 ± 1.12Aa
P22 (%)	OH	92.71 ± 2.12Aa	92.55 ± 1.08Aa	91.66 ± 1.25Aa	91.45 ± 0.71Aa	91.42 ± 2.41Aa	90.85 ± 0.40Aa
	WB	91.72 ± 1.00Aa	91.15 ± 1.80Aa	91.18 ± 2.21Aa	91.35 ± 0.96Aa	91.08 ± 1.30Aa	91.00 ± 0.80Aa
P23 (%)	OH	4.84 ± 1.78Aa	5.28 ± 1.01Aa	5.70 ± 1.22ABa	6.44 ± 1.11ABa	7.40 ± 1.21BCa	8.52 ± 2.10Ca
	WB	4.68 ± 0.69Aa	5.07 ± 1.05ABa	5.50 ± 0.57ABa	5.83 ± 0.50Ba	5.87 ± 0.98Ba	6.02 ± 0.76Ba
Water content (%)	OH	78.06 ± 0.22Aa	78.13 ± 0.99Aa	78.22 ± 0.26Aa	78.03 ± 0.81Aa	78.02 ± 0.19Aa	78.10 ± 0.48Aa
	WB	77.82 ± 0.87Aa	77.92 ± 0.27Aa	77.38 ± 0.99Aa	77.25 ± 0.36Aa	77.26 ± 0.64Aa	77.34 ± 0.70Aa

Values are mean ± standard deviation (n = 3). The different capital letters (A-D) indicate significant difference among different storage time for the same cooking methods (same row) (P < 0.05), and the different lowercase letters (a, b) indicate significant difference between different cooking methods for the same storage time (same column) (P < 0.05)