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The chemical composition of meat varies among animal species, influenced by factors such as age, sex, breed, and feeding practices. In general, meat consists primarily of water, protein, fat, minerals, and small amounts of carbohydrates. Water content ranges from 65 to 75% in most meat, with poultry and pork slightly higher, while beef and mutton tend to be ______ _______ __________ _________ _____ _______ _______ ___ ________ __________.
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