Table 2. Effects of different cooking methods on water content of beef steaks

Part	Cooking method¹⁾
Part	Oven	Searing
Whole	63.08±2.34	63.26±1.18^ab
Outside	63.83±1.20	61.09±1.44^b
Inside	65.88±1.69	66.75±2.61^a

Oven, cooked until 60°C internal temperature in an oven at 180°C; Searing, cooked until 35°C in an oven, then grilled in a pan at 240°C until the internal temperature reached 60°C.
Different letters within the column differ significantly (p<0.05)