Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process.

Further, although the differences in water content in raw mutton among the studied categories were not statistically significant, there was an evident trend of decreasing water content with increasing fat content in meat, since the Pearson correlation ( Table 2 ) between water and fat was negative ( n = −0.63; p < 0.01), which is consistent with the research of Hoffman et al.

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