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

The aim of this research was to determine the effect of sex, castration, and processing on the chemical properties of mutton in the production of <i>kaštradina</i>—a traditional Dalmatian dry-cured meat product. Therefore, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) of...

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Bibliographic Details
Main Authors: Marina Krvavica, Jelena Đugum, Marijana Drinovac Topalović, Andrijana Kegalj, Iva Ljubičić, Miljenko Konjačić
Format: article
Language:EN
Published: MDPI AG 2021
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Online Access:https://doaj.org/article/84294c0fc64a4d8e94065362e10daf72
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