Table 1. Proximate compositions between high-fat and low-fat cuts from beef, pork, and chicken before and after sous-vide cooking

Traits (%)		Beef		Pork		Chicken
		BHF (sirloin)	BLF (top round)	PHF (belly)	PLF (ham)	CHF (thigh)	CLF (breast)
Moisture	Un	51.53±1.05Ab	73.29±0.44Aa	54.42±0.32b	74.90±2.36Aa	71.48±4.26	75.30±0.01A
	Ck	46.64±1.38Bb	68.01±0.25Ba	58.72±1.10b	68.90±1.62Ba	60.41±3.32	73.87±0.23B
Crude fat	Un	27.59±0.11Ba	2.76±0.11Bb	24.02±0.17Aa	4.10±0.83b	18.96±0.03Aa	0.66±0.10Bb
	Ck	29.48±0.28Aa	6.39±0.09Ab	16.05±0.96Ba	6.11±0.07b	12.73±0.21Ba	1.02±0.08Ab
Crude protein	Un	21.14±1.20	22.97±0.46	21.01±0.51	20.06±1.43	16.78±3.34	22.49±0.21B
	Ck	24.21±0.38	24.39±0.39	24.17±1.86	23.97±1.48	25.56±3.15	23.85±0.13A
Crude ash	Un	0.17±0.01b	0.98±0.12a	1.01±0.07A	0.95±0.09	2.25±0.23Aa	1.55±0.14b
	Ck	0.36±0.26	1.09±0.04	0.60±0.07B	1.02±0.22	1.28±0.22B	1.26±0.08

All values are mean±SD.
Means in the same column with different letters indicate significant differences within each trait (p<0.05).
Means in the same row with different letters indicate significant differences within each species (p<0.05).
BHF, beef high-fat cut; BLF, beef low-fat cut; PHF, pork high-fat cut; PLF, pork low-fat cut; CHF, chicken high-fat cut; CLF, chicken low-fat cut; Un, uncooked; Ck, cooked.