Table 2 Effect of cooking, re-heating method, and storage period before re-heating on the cholesterol content (mg/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	153.6±19.41^A		153.8±18.92^A		156.0±12.34^A
PR	99.6±17.64^CD	PR	74.1±6.94^I	PR	69.2±11.41^G
PR	99.6±17.64^CD	MW	76.4±12.77^H	MW	79.4±2.98^F
ST	^ab81.3±23.67^D	ST	^a128.3±19.79^C	ST	^b58.9±3.10^H
ST	^b81.3±23.67^D	MW	^a123.9±24.07^D	MW	^a130.3±6.30^C
OG	^a122.7±9.99^ABC	OG	^b80.2±14.81^G	OG	^a139.7±7.11^B
OG	^a122.7±9.99^ABC	MW	^a135.2±21.13^B	MW	^b93.9±2.24^E
CG	^a142.7±21.53^AB	CG	^b51.1±9.90^J	CG	^b47.3±1.54^I
CG	^a142.7±21.53^AB	MW	^a101.4±13.86^F	MW	^b31.5±2.01^J
MW	108.7±17.29^BCD	MW	103.9±16.91^E	MW	94.0±4.68^D

¹⁾ Cooking and re-heating method: PR, pan roasting; ST, steaming; OG, oven grilling; CG, charcoal grilling; MW, microwaving.
^A-H 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).