Table 4. Cooking loss, water holding capacity and textural properties of cooked pork after thawing using vacuum tumbling

Thawing methods¹⁾	Cooking loss (%)	WHC²⁾ (%)	Textural properties
Thawing methods¹⁾	Cooking loss (%)	WHC²⁾ (%)	Hardness (N)	Chewiness
NTA	0.44±0.05^a3)	95.24±0.03^b	212.03±0.02^a	885.36±0.80^a
DVT	0.02±0.01^b	97.50±0.90^a	34.59±0.46^b	188.21±0.17^b
IVT	0.03±0.01^b	96.27±2.30^ab	34.53±0.22^b	180.06±0.93^c

NTA, natural thawing in the air; DVT, domestically designed-vacuum tumbler; IVT, imported vacuum tumbler.
WHC, water holding capacity.
All values are mean±SD (n=5) and different superscripts (^a-c) within the same column indicate significant differences (p<0.05).