Table 2. Fat, moisture, protein, ash, collagen, and carbs by meat species and parts using food scanner analysis

	Fat	Moisture	Protein	Ash	Collagen	Carbonates
Pork loin	2.31±0.08^f	73.33±0.05^a	22.24±0.20^a	2.96±0.02^cd	0.74±0.00^cd	-
Pork tenderloin	3.10±0.10^ef	72.80±0.24^a	20.96±0.14^b	3.00±0.02^cd	0.45±0.11^d	0.15±0.11^c
Pork neck	19.93±0.60^b	62.18±0.34^e	16.06±0.46^g	3.10±0.06^bc	0.32±0.06^d	-
Pork belly	27.64±0.75^a	55.15±0.67^g	14.98±0.16^g	2.57±0.04^d	0.74±0.52^cd	-
Beef loin	15.93±0.39^c	64.38±0.12^d	17.49±0.14^de	3.48±0.25^ab	1.81±0.01^a	-
Beef tenderloin	20.03±0.65^b	60.53±0.32^g	17.04±0.22^e	2.93±0.18^cd	1.27±0.08^abc	-
Beef round	4.34±0.30^e	71.41±0.47^b	18.13±0.06^cd	3.56±0.14^a	1.14±0.02^bc	2.56±0.16^a
Beef brisket	8.97±0.12^d	67.98±0.03^c	18.58±0.17^c	2.60±0.07^d	1.45±0.01^ab	1.88±0.28^b

Significant difference among treatments was presented by different letters on side of value (p<0.05).