Determinations of pH, moisture, carbohydrates and ash of Egyptian buffalo meat

A total of 128 samples of Egyptian buffalo meat was analysed for its pH value, moisture, carbohydrates and ash contents. Statistical analysis of the data obtained shows significant difference at 0.01 level for moisture in relation to sex and cut (abdomen and thigh, respectively). There is also significant difference at 0.05 level for moisture in dry season in relation to sex and for ash in relation to cut. At 0.1 level moisture shows a significant difference in relation to season, female in relation to season and green season in relation to sex. Ash also shows a significant difference at 0.1 level in female in relation to season.