Table 2 The color of marinated pork loin cooked by different cooking methods and microwave re-heating

Cooking method	Cooked			Re-heated
Cooking method	L*	a*	b*	L*	a*	b*
Boiling	46.39±0.80^bc	7.20±1.11^ab	17.48±0.82^b	28.50±1.80^d	5.29±1.01^c	8.64±2.05^c
Grill	44.57±1.07^d	8.19±1.29^a	19.82±1.67^a	35.95±3.20^c	7.53±1.08^a	17.81±1.25^ab
Infrared	49.26±1.95^a	5.57±0.60^c	17.14±1.61^b	39.29±1.70^b	7.36±0.48^a	17.04±0.77^b
Pan-frying	47. 39±1.44^b	6.61±0.59^bc	18.78±0.92^ab	40.22±1.41^b	6.44±1.04^b	18.21±1.30^a
Superheated steam	46.09±1.63^c	7.54±0.91^ab	18.93±1.34^ab	42.98±1.63^a	6.38±0.36^b	18.13±1.16^a

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.