Table 6 Effect of cooking, re-heating method, and storage period before re-heating on the ratio of total amount of cholesterol oxidation products (COPs)/ cholesterol (%) in chicken thigh during storage at 4°C

Cooking method¹⁾	0 d	Re-heating method¹⁾	3 d	Re-heating method	6 d
Raw	0.20±0.09		nd²⁾		1.02±0.16^A
PR	0.17±0.15	PR	0.15±0.09	PR	0.12±0.15^B
PR	0.17±0.15	MW	0.16±0.18	MW	0.22±0.07^B
ST	0.13±0.08	ST	0.55±0.69	ST	0.12±0.11^B
ST	0.13±0.08	MW	0.42±0.38	MW	0.81±0.69^A
OG	0.12±0.10	OG	0.26±0.07	OG	0.35±0.23^B
OG	0.12±0.10	MW	0.24±0.08	MW	0.03±0.06^B
CG	0.09±0.07	CG	0.07±0.06	CG	0.05±0.04^B
CG	0.09±0.07	MW	0.15±0.16	MW	0.05±0.06^B
MW	0.09±0.09	MW	0.16±0.15	MW	0.26±0.02^B

¹⁾ Cooking and re-heating method: PR, pan roasting; ST, steaming; OG, oven grilling; CG, charcoal grilling; MW, microwaving.
²⁾ nd=not detected.
^A,B Means±SE with different superscript in the same column differ significantly (p<0.05).