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Biochemical Studies on Egyptian Buffalo Meat Part 1. Determination of phosphorus, calcium and magnesium

✍ Scribed by El-Kirdassy, Z. H. M. ;El-Safouri, S. A. ;Abdel-Galil, A. M.

Publisher: John Wiley and Sons
Year: 1977
Tongue: English
Weight: 329 KB
Volume: 21
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19770210402

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

The effect of age, sex, season and cut on the phosphorus, calcium and magnesium contents of buffalo meat was studied in 128 samples. Statistical analysis for the data showed significant difference at 0.01 level for phosphorus in relation to sex and in dry season in relation to sex. There is also significant difference for both calcium and magnesium in relation to season and also in case of both male and female in relation to season. At 0.05 level, phosphorus shows a significant difference in green season in relation to sex and at 0.1 level in relation to season.

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