Table 1. Change in tempering rate, drip loss, cooking loss, and water holding capacity of cylindrical pork loin treated with different tempering conditions

Parameter	Tempering treatment

	Control	FC		WI		Curved-electrode RF

		4°C	20°C	4°C	20°C	1000 W	1500 W
Tempering rate (°C/min)	-	0.03±0.01^c1	0.08±0.02^c	0.11±0.03^c	0.23±0.03^c	2.04±0.30^b	4.18±1.50^a
Drip loss (%)	-	1.88±0.32^bcd	2.14±0.26^bc	2.83±0.99^b	6.33±2.22^a	0.16±0.03^d	0.46±0.21^cd
Cooking loss (%)	28.03±1.67^c	33.50±0.50^a	31.67±1.46^ab	31.93±2.51^ab	29.90±0.56^bc	31.93±1.17^ab	32.30±2.5^ab
Water holding capacity	70.89±2.52^a	66.11±4.88^b	57.86±1.95^d	65.78±2.27^b	60.00±3.24^cd	65.56±0.84^b	64.56±1.17^bc