Table 5 The sensory evaluation of marinated pork loin cooked by different cooking methods and microwave re-heating

Cooking method	Appearance	Color	Flavor	Juiciness	Chewiness	Overall acceptability
Cooked
Boiling	7.02±0.71	7.05±1.02^b	7.22±0.49	6.63±0.55^b	7.06±0.71^b	7.22±0.47^b
Grill	8.64±0.52	8.02±0.71^a	8.64±0.62	8.02±1.01^a	8.61±0.54^a	8.64±0.59^a
Infrared	7.83±0.45	7.63±0.56^b	7.43±0.71	7.26±0.84^ab	7.84±0.46^a	7.82±0.84^ab
Pan-frying	8.04±0.71	7.42±0.57^b	7.87±0.48	8.03±0.42^a	8.02±0.71^a	8.04±0.71^ab
Superheated steam	6.83±0.63	7.84±0.84^b	7.63±0.89	8.04±0.57^a	8.83±0.48^a	8.46±0.89^a
Re-heated
Boiling	6.44±1.14	6.44±0.55	6.64±0.89	6.42±0.55^b	6.44±1.14^b	6.63±0.89 ^b
Grill	7.43±0.58	7.63±0.89	7.66±0.51	7.65±0.89^a	7.45±0.58^a	7.45±0.58^ab
Infrared	7.26±0.84	7.25±0.85	7.42±0.58	7.23±0.84^a	7.28±0.84^a	7.22±0.47^ab
Pan-frying	7.86±0.47	8.27±0.84	7.83±0.82	7.26±0.84^a	7.52±0.45^a	7.34±0.84^ab
Superheated steam	7.87±0.82	7.63±1.14	7.89±0.84	7.61±1.14^a	7.83±0.84^a	7.98±0.55^a

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