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Biochemical Studies on Egyptian Buffalo Meat Part 3. Determination of Sodium, Potassium and Chloride

✍ 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: 289 KB
Volume: 21
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19770210404

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Sodium, potassium and chloride contents of buffalo meat were studied in 128 samples. Statistical analysis for the data obtained show significant difference at 0.01 level for sodium, potassium, and chloride in relation to season, and in female in relation to season. Sodium and potassium differs significantly at 0.01 level in male animals in relation to season, and chloride differs at this level due to green season in relation to sex.

At 0.05 level sodium shows a significant difference in cut while chloride shows a variation at this level due to dry season in relation to sex.

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