Table 6. Cooking loss, shear force, springiness, and chewiness of pork steaks of different doneness

Traits	Doneness	Pork steak thickness (cm)		SEM
Traits	Doneness	1.5	2.0	SEM
Cooking loss (%)	Medium-rare	15.09^Ac	13.13^Ac	0.589
	Medium	22.60^Ab	23.20^Ab	1.497
	Well-done	36.04^Aa	35.18^Aa	1.775
	SEM	1.003	1.679
Shear force (kgf)	Medium-rare	4.88^Ab	5.42^Ab	0.184
	Medium	4.86^Bb	5.81^Aab	0.172
	Well-done	6.05^Ba	6.42^Aa	0.059
	SEM	0.090	0.192
Springiness	Medium-rare	0.87^Aa	0.89^Aa	0.027
	Medium	0.79^Aa	0.80^Ab	0.019
	Well-done	0.75^Aa	0.69^Ac	0.016
	SEM	0.028	0.010
Chewiness (kgf)	Medium-rare	2.66^Ab	2.26^Ab	0.118
	Medium	4.44^Aa	3.29^Ba	0.200
	Well-done	5.11^Aa	3.75^Ba	0.141
	SEM	0.181	0.129

Means within a pork steak thickness with different superscript differ significantly at p<0.05.
Means within a doneness with different superscript differ significantly at p<0.05.