Table 3. Proximate composition and total calories of pork steak with doneness

Traits	Doneness	Pork steak thickness (cm)		SEM
Traits	Doneness	1.5	2.0	SEM
Moisture (%)	Raw	72.86^Aa	72.38^Aa	0.399
	Medium-rare	62.54^Ab	62.17^Ab	0.179
	Medium	59.53^Ac	56.43^Bc	0.209
	Well-done	53.78^Ad	51.75^Bd	0.254
	SEM	0.343	0.179
Crude protein (%)	Raw	18.80^Ac	19.86^Ac	0.378
	Medium-rare	20.41^Ac	20.18^Abc	0.506
	Medium	23.20^Ab	21.52^Bb	0.113
	Well-done	27.37^Aa	27.26^Aa	0.434
	SEM	0.439	0.328
Crude fat (%)	Raw	6.57^Ac	7.92^Ac	0.382
	Medium-rare	15.79^Bb	18.09^Ab	0.186
	Medium	15.64^Bb	21.42^Aa	0.215
	Well-done	17.04^Ba	20.75^Aa	0.362
	SEM	0.243	0.346
Crude ash (%)	Raw	1.02^Bb	1.17^Ab	0.024
	Medium-rare	1.02^Ab	1.10^Ab	0.024
	Medium	1.05^Ab	1.07^Ab	0.046
	Well-done	1.35^Aa	1.36^Aa	0.020
	SEM	0.034	0.026
Total calorie (kcal/100 g)	Raw	139.50^Bc	162.82^Ad	3.867
	Medium-rare	229.54^Bb	249.39^Ac	1.490
	Medium	240.14^Bb	285.12^Ab	1.810
	Well-done	643.61^Ba	675.00^Aa	7.060
	SEM	4.844	3.418

Means within a pork steak thickness with different superscript differ significantly at p<0.05.
Means within a doneness with different superscript differ significantly at p<0.05.