Table 1. Evaluation of color, pH, and water-holding capacity (WHC) of meat species and parts

	L*	a*	b*	pH	WHC (%)
Pork loin	50.46±0.48^c	6.86±0.43^c	6.23±0.10^d	5.91±0.02^b	41.38±2.52^b
Pork tenderloin	49.64±0.88^c	10.81±0.70^ab	11.29±0.69^ab	5.66±0.03^f	41.50±0.07^b
Pork neck	60.88±0.29^b	12.26±0.59^a	9.66±0.58^bc	6.23±0.02^a	55.30±4.49^a
Pork belly	69.90±0.75^a	6.48±0.29^c	11.39±0.50^a	5.95±0.03^b	52.17±2.89^a
Beef loin	48.46±0.81^c	11.67±0.47^a	11.77±0.60^a	5.81±0.02^cd	39.71±1.92^bc
Beef tenderloin	48.12±0.64^c	9.86±0.13^b	12.73±0.44^a	5.68±0.04^ef	48.63±3.01^ab
Beef round	35.54±0.73^e	11.75±0.47^a	8.49±0.36^c	5.87±0.02^bc	32.14±2.14^c
Beef brisket	42.36±0.80^d	11.52±0.36^a	12.39±0.23^a	5.75±0.02^de	40.93±2.10^bc

Significant difference among treatments was presented by different letters on side of value (p<0.05).
WHC, water-holding capacity.