Table 1 The pH of marinated pork loin cooked by different cooking methods and microwave re-heating

Cooking method	pH
	Cooked	Re-heated
Boiling	6.53±0.03a	6.47±0.03a
Grill	6.34±0.04c	6.12±0.04d
Infrared	6.44±0.08b	6.43±0.04b
Pan-frying	6.26±0.02d	6.25±0.06c
Superheated steam	6.28±0.02d	6.27±0.01bc

All values are mean±SD of three replicates.
^a–d Means with different superscripts in the same column are significantly different at p<0.05.