Biochemical Studies on Egyptian Buffalo Meat Part 2. Determination of Iron, Zinc and Copper

✍ 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: 323 KB
• Volume: 21
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19770210403

✦ Synopsis

Abstract

A total of 128 samples of Egyptian buffalo meat were collected from animals differing in age, sex, season and cuts. Their samples were analysed for iron, zinc and copper contents. Statistical analysis of the data obtained shows, that zinc and copper differ significantly at 0.01 level in relation to cut variation. In case of female, they differ also at the same level in relation to season. Zinc differs significantly at 0.01 level seasonally and in male in relation to season. On the other hand copper differs significantly at 0.05 level for green season in relation to sex. Iron and copper show significant differences at 0.1 level due to sex and in dry season in relation to sex, respectively.