Nin.hr (M.D.T.); [email protected] (A.K.); [email protected] (I.L.) Ministry of Agriculture, Ul. Grada Vukovara 78, 10000 Zagreb,

Nin.hr (M.D.T.); [email protected] (A.K.); [email protected] (I.L.) Ministry of Agriculture, Ul. Grada Vukovara 78, 10000 Zagreb, Croatia; [email protected] Faculty of Agriculture, University of Zagreb, Svetosimunska Cesta 25, 10000 Zagreb, Croatia; [email protected] Correspondence: [email protected]: Krvavica, M.; gum, J.; Topalovi, M.D.; Kegalj, A.; Ljubi i, I.; c cc Konja i, M. Modifications in Proximate cc Chemical and Remacemide iGluR mineral Compositions of Diverse Sex Categories of Mutton throughout the Dry-Curing Course of action. Animals 2021, 11, 3019. https:// doi.org/10.3390/ani11113019 Academic Editors: Luigi Faucitano and Federica Bellagamba Received: 29 July 2021 Accepted: 18 October 2021 Published: 20 OctoberSimple Summary: The older raw mutton categories are considered to become of poor excellent and are poorly accepted by customers, mainly due to the toughness and intense odor. Consequently, they’re most generally made use of in the production of a variety of meat goods. In Dalmatia, mutton is mainly processed into a standard dry-cured solution named kastradina. Its good quality depends on the age and sex, as well as the PR5-LL-CM01 Biological Activity kastradina from the castrated and fattened rams (wethers) are the finest accepted by customers. This study examined the influence of sex and castration around the proximate chemical and mineral compositions of raw mutton and kastradina as indicators of their top quality. Meat is mostly a supply of protein and a considerable source of minerals (phosphorus, iron, zinc, potassium) inside the human diet regime. Therefore, it really is critical to determine which components influence their composition by far the most. The results showed that sex and castration considerably impacted the salt content material as well as the proximate chemical and mineral compositions of raw mutton and kastradina that could influence the quality (nutritive and sensory) of kastradina. The findings suggested that the raw mutton of wethers and ewes could be a better-quality raw material for production of kastradina than could the ram mutton. Abstract: The aim of this analysis was to ascertain the impact of sex, castration, and processing around the chemical properties of mutton inside the production of kastradina–a conventional Dalmatian drycured meat item. For that reason, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) from the Dalmatian pramenka breed had been processed by dry-curing. On the 1st, 35th, and 60th days of processing, the samples in the scapulae have been taken, then the proximate chemical, NaCl, and mineral analyses have been performed, and considerable differences among most of the parameters were identified. As opposed to W, the R samples contained significantly far more proteins (p 0.01), NaCl (p 0.05), and potassium (p 0.05) and significantly less fat (p 0.05). Furthermore, when compared with the W and R categories, the E category of kastradina contained substantially extra calcium (p 0.05). The greater contents of intramuscular fat, potassium, and calcium and reduce content material of NaCl could positively affect the sensory (marbling, flavor, juiciness, and tenderness) and chemical (fatty acid profile) properties of kastradina. These findings suggest that the W and E raw mutton may very well be a better-quality raw material for production of kastradina than could the R, but further investigation is needed to get a more complete image of its excellent. Keywords: chemical composition; dalmatian dry-cured mutton; impact of sex and castration; kastradina; mineral composition; muttonPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published ma.