Table 5. Water holding capacity of the pork meat thawed under different conditions

Thawing methods	Water holding capacity (%)
Room temp-thawing (20°C, under air)	92.19±2.21^ab,1)
Low temp-thawing (4°C refrigerator, under air)	89.37±0.44^b
Water thawing (20°C, under water in a vacuum bag)	94.23±2.26^a
Microwave thawing (microwave-thawing, 260 W)	87.16±1.51^bc
Low pressure-tumbling (20°C, 0.015 bar, tumbling)	94.51±0.48^a

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