Table 1. Proximate analysis and cooking yield of standard pork cutlet(SC) and oven cooking type pork cutlet with added probiotics(OCP)

Traits		SC	OCP	Statistical analysis
Proximate analysis(%)	Water	41.63±0.49	55.57±0.67	t-value:37.72***p:<.0001
	Fat	44.92±4.32	18.76±3.60	t-value:－8.46***p:0.0004
	Protein	16.61±0.07	21.08±0.18	t-value:40.77***p:<.0001
	Ash	1.65±0.27	1.71±0.03	t-value:0.40nsp:0.7123
Cooking yield(%)		101.10±2.40	84.60±1.80	t-value:－8.94**p:0.003

All values are mean±SD.
non-significant,
p<0.05,
p<0.01,
p<0.001.