Table 7. Pearson’s correlation between proximate and sensory attributes of lamb meat

Traits	A	B	C	D	E	F	G	H	I
A	1.00	0.06	0.20	0.19	−0.23	0.05	0.05	−0.01	0.01
B		1.00	0.79**	0.45**	0.20	0.60**	0.42**	0.16	0.19
C			1.00	0.54**	0.22	0.56**	0.50**	0.12	0.20
D				1.00	−0.32**	0.35**	0.34**	0.08	−0.14
E					1.00	0.12	0.24	−0.17	0.22
F						1.00	0.44**	0.36**	0.44**
G							1.00	0.38**	0.10
H								1.00	0.21
I									1.00

A, dry matter ether extract; B, crude protein; C, EE; D, ash; E, color; F, flavor; G, tenderness; H, juiciness; I, overall acceptability.