Table 1. Impact of cooking method on fat (%) and cholesterol content (mg/100 g) of pork loin

Cooking methods	Fat	Cholesterol
Raw	4.54±0.01e	48.85±5.95
Pan Roasting (PR)	6.41±0.01a	52.66±2.95
Steaming (ST)	5.63±0.11b	45.11±0.42
Oven Grilling (OG)	4.83±0.01d	48.21±4.50
Microwave (MW)	5.26±0.12c	44.34±1.93