Table 6 The shear force of marinated pork loin cooked by different cooking methods and microwave re-heating

Cooking method	Shear force
	Cooked	Re-heated
Boiling	1.87±0.34a	3.49±0.29a
Grill	1.38±0.68b	2.62±1.10ab
Infrared	1.32±0.36b	3.23±0.35a
Pan-frying	2.15±0.34a	3.13±0.95a
Superheated steam	1.28±0.31c	1.79±0.28b

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