Table 2. Antioxidative activities (M TE) of boiled pork powder and hot water extract powder from four different cuts of LYD

Antioxidative activity1)	Treatment2)	Loin	Boston butt	Shoulder ham	Ham
DPPH	BPP	10.58±0.391Cb	13.65±0.475Aa	12.02±0.558Bb	12.22±0.132Bb
	HWEP	19.40±0.404Aa	14.17±2.965Ba	16.96±0.513ABa	21.45±0.425Aa
ABTS	BPP	34.61±0.256Bb	26.60±0.473Cb	39.28±0.492Ab	39.43±0.334Ab
	HWEP	39.15±0.093Ca	28.81±0.336Da	40.58±0.086Ba	43.96±0.083Aa
FRAP	BPP	5.19±0.075ABb	3.66±0.033Cb	5.31±0.072Ab	5.09±0.042Bb
	HWEP	8.30±0.171Ba	4.15±0.073Ca	8.88±0.048Aa	9.00±0.023Aa
ORAC	BPP	160.10±2.549Bb	155.50±3.863Bb	143.74±0.829Cb	198.35±3.228Aa
	HWEP	204.07±0.571Aa	192.85±6.257Aa	170.87±2.542Ba	201.36±1.830Aa