Table 2. Yield and water-holding capacity of sous-vide and oven-dry cooked pork loin hams formulated with various sugars

Trait	Control (without sugar)	Treatment (w/w)			Significance of p value
		0.5% molasses	0.5% allulose	0.5% xylose
Pumping yield (%)	98.50±0.09	98.45±0.47	98.99±0.31	98.62±0.29	NS1)
1st cooking yield (%)	72.02±0.50b	78.13±1.72a	78.11±1.14a	72.30±0.74b	<0.001
2nd cooking yield (%)	85.95±1.90	84.29±0.63	84.39±0.50	82.89±0.74	NS
Final yield (%)	70.07±3.74	74.31±6.15	74.82±3.30	72.18±3.42	NS

The salt concentration of all treatments was equally fixed as 2% (w/w) with the 15% pumping ratio.
Means sharing the same superscript letter within a row are not significantly different at p<0.05 by Duncan’s multiple range test.
NS: non-significance (p>0.05).