Table 1. The effect of cooking methods on the cooking loss and intramuscular lipid content of Hyla rabbit^abc

	Cooking methods	Raw material	Level 1	Level 2	Level 3
Cooking loss (fresh muscle %)	Stewing	-	33.35±0.16%c	36.18±2.09%b	40.79±0.27%a
	Microwaving	-	31.55±0.31%c	38.75±2.35%b	48.13±0.85%a
	Aluminum foil baking	-	32.97±0.10%c	35.15±1.86%b	37.49±0.16%a
Intramuscular lipid (cooked muscle %)	Stewing	0.96±0.11%c	2.05±0.08%b	2.20±0.05%b	2.98±0.05%a
	Microwaving	0.96±0.11%d	1.39±0.03%c	2.09±0.04%b	2.75±0.02%a
	Aluminum foil baking	0.96±0.11%d	1.27±0.02%c	1.92±0.06%b	2.54±0.09%a
Intramuscular lipid (dry weight %)	Stewing	3.84±0.03%a	3.58±0.14%b	2.96±0.07%c	2.71±0.04%d
	Microwaving	3.84±0.03%a	3.57±0.06%b	3.41±0.07%c	3.30±0.03%d
	Aluminum foil baking	3.84±0.03%a	3.16±0.04%b	3.11±0.09%b	2.94±0.10%c