Table 1 Effect of cooking, re-heating method, and storage period before re-heating on the crude fat content (g/100 g meat) of chicken thigh during storage at 4°C

Cooking method1)	0 d	Re-heating method1)	3 d	Re-heating method	6 d
Raw	7.58±0.75A		6.89±1.00		6.90±1.02A
PR	5.60±0.69B	PR	4.70±0.41	PR	5.46±1.05CDE
	5.60±0.69B	MW	5.20±0.77	MW	5.05±0.13E
ST	6.14±0.13B	ST	6.13±1.00	ST	5.87±0.07BCD
	6.14±0.13B	MW	5.17±1.00	MW	6.03±0.11BC
OG	6.44±0.43B	OG	6.56±1.03	OG	6.75±0.10A
	6.44±0.43B	MW	6.88±1.02	MW	6.15±0.13AB
CG	5.50±0.91B	CG	4.47±1.01	CG	4.28±0.11F
	a5.50±0.91B	MW	a5.45±0.73	MW	b4.16±0.13F
MW	5.66±0.06B	MW	5.27±1.05	MW	5.28±0.08DE

¹⁾ Cooking and re-heating method: PR, pan roasting; ST, steaming; OG, oven grilling; CG, charcoal grilling; MW, microwaving.
^A-F Means±SE with different superscript in the same column differ significantly (p<0.05).
^a,b Means±SE with different superscript in the same row differ significantly (p<0.05).