Table 2. Color between high-fat and low-fat cuts from beef, pork, and chicken before and after sous-vide cooking

Traits		Beef		Pork		Chicken
Traits		BHF (sirloin)	BLF (top round)	PHF (pork belly)	PLF (ham)	CHF (thigh)	CLF (breast)
CIE L*	Un	42.43±1.17	44.73±1.30^A	54.89±4.93^a	38.12±1.06^Bb	54.10±0.84^B	54.81±0.23^B
CIE L*	Ck	38.93±2.71	39.79±2.91^B	58.54±3.46	60.80±0.15^A	70.47±1.86^Ab	79.77±0.86^Aa
CIE a*	Un	24.91±0.15^Aa	20.08±1.56^Ab	9.73±3.63	9.87±1.38^A	7.45±2.63^a	3.90±0.45^Ab
CIE a*	Ck	7.68±0.84^B	8.20±0.60^B	6.52±1.10	6.68±0.92^B	3.83±0.76	2.11±0.41^Bb
CIE b*	Un	19.25±0.42^A	18.35±0.74	15.60±2.51^a	11.23±0.77^Bb	15.10±1.52^a	11.58±0.40^Bb
CIE b*	Ck	14.08±1.18^B	15.23±1.03	18.24±1.15	19.81±1.20^A	16.10±0.59^b	18.79±1.55^Aa

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.