Table 4. Correlation coefficient (r) between thermal and physical characteristics of cooked camel meat

Characteristic	Density	Cooking yield
Thermal conductivity
r	0.731	0.675
p-value	<0.001	<0.001
Thermal diffusion
r	0.777	0.520
p-value	<0.001	<0.009
Specific heat
r	0.891	0.668
p-value	<0.001	<0.001

r, the correlation coefficient; p-value, the probability level (p<0.05).