Biochemical studies on Egyptian buffalo meat. Part 3. Determination of sodium, potassium and chloride

Sodium, potassium and chloride contents fo 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.