Table 1. Proximate compositions (%) of pork loin, beef loin and chicken breast with various wet aging periods

Samples	Traits (%)	Wet aging periods (week)
Samples	Traits (%)	0	1	2	3	4
Pork loin	Moisture	72.58±0.02^a	72.32±0.20^b	72.08±0.06^b
	Crude protein	23.09±0.04^b	24.01±0.13^a	22.63±0.06^c
	Crude fat	2.87±0.09^b	1.32±0.05^c	4.20±0.03^a
	Collagen	1.13±0.01^b	0.97±0.02^c	1.22±0.01^a
Beef loin	Moisture	65.23±0.27^c	69.06±0.22^a	68.87±0.06^a	68.58±0.58^a	66.25±0.16^b
	Crude protein	20.09±0.38^c	22.30±0.14^a	22.53±0.05^a	21.79±0.17^b	21.82±0.16^b
	Crude fat	12.28±0.55^a	5.66±0.08^d	5.62±0.05^d	8.01±0.25^c	9.57±0.04^b
	Collagen	1.67±0.08^a	1.35±0.02^d	1.38±0.01^d	1.48±0.02^c	1.58±0.02^b
Chicken breast	Moisture	73.83±0.13^a	73.91±0.10^a	74.55±0.64^a
	Crude protein	22.30±0.03^a	21.79±0.06^b	21.47±0.09^c
	Crude fat	1.32±0.04^b	2.25±0.01^a	2.45±0.29^a
	Collagen	0.96±0.02^c	1.04±0.01^b	1.13±0.05^a

All Values represented as mean±SD.
Values in a row with different superscripts differ significantly (p<0.05).