Table 7 The significance of main effects and their interactions of marinated pork loin cooked between different cooking methods and microwave re-heating
Variable
pH
L*
a*
b*
TBARS
Cooking loss
Re-heating loss
Appearance
Color
Flavor
Juiciness
Chewiness
Overall acceptability
Shear force
Cooking method effect (H)
***
**
**
***
***
*
**
NS
NS
**
**
**
**
***
Reheating effect (R)
***
***
NS
***
***
***
***
***
**
NS
NS
NS
*
***
Interaction (H×R)
***
**
**
***
***
**
**
NS
NS
NS
NS
*
NS
*
* p<0.05
** p<0.01
*** p<0.001.
TBARS, thiobarbituric acid reactive substance; NS, not significant.