Table 2. Drip loss of the pork meat thawed under different conditions

Thawing methods	Drip loss (%)
Room temp-thawing (20°C, under air)	0.41±0.32^b,1)
Low temp-thawing (4°C refrigerator, under air)	0.24±0.01^b
Water thawing (20°C, under water in a vacuum bag)	1.16±0.14^a
Microwave thawing (microwave-thawing, 260 W)	1.04±0.03^a
Low pressure-tumbling (20°C, 0.015 bar, tumbling)	0.15±0.06^b

Means with different superscript letters in the same column are significantly different (p<0.05, a>b).