Biochemical studies on Egyptian buffalo meat Part 1. Determination of phosphorus, calcium and magnesium

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 to 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.