Table 3 The cooking loss, re-heating loss, and total loss of marinated pork loin cooked by different cooking methods and microwave re-heating

Cooking method	Cooking loss	Re-heating loss	Total loss
Boiling	51.07±1.92a	17.74±1.93a	68.81±1.45a
Grill	47.57±1.97b	16.06±1.26ab	63.63±1.49b
Infrared	47.62±1.45b	13.55±1.97c	61.17±1.63c
Pan-frying	51.33±1.13a	13.29±1.15c	64.62±1.39b
Superheated steam	41.87±2.80c	15.89±1.18b	57.76±1.33d

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.