Table 1. Protein concentration of pork, beef, and chicken meats and fat extract

Samples¹⁾		Protein concentration (mg/mL)
		Cold extraction²⁾		Hot extraction
		Raw	Cooked	Raw	Cooked
Pork	Meat	6.0±0.31^bcd	0.8±0.10^ac	1.4±0.05^ab	1.0±0.05^a
	Fat	3.9±0.12^bcd	0.04±0.01^acd	1.9±0.04^abd	0.4±0.08^abc
Beef	Meat	9.2±0.62^bcd	0.4±0.09^ac	1.4±0.20^abd	0.5±0.05^ac
	Fat	3.3±0.23^bcd	0.1±0.01^a	0.3±0.02^a	0.1±0.09^a
Chicken	Meat	17.2±0.84^bcd	0.2±0.09^a	1.0±0.10^a	0.3±0.10^a
	Fat	3.2±0.80^bcd	0.1±0.01^a	0.4±0.06^a	0.2±0.07^a

Prepare 10 g of fat and meat (cooked and raw), homogenize and mix with 20 mL of 0.025 M TBS (pH 7.4).
Cold extraction: samples were extracted at 4°C for 1 h, hot extraction: samples were extracted at 100°C for 15 min.
Distinct letters indicate significant differences within extraction methods (cold and hot) and samples (raw and cooked) in meat and fat groups (p<0.01).
TBS, Tris-buffered saline.