埃及水牛肉的生化研究。第3部分。钠、钾和氯的测定。

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

作者信息

El-Kirdassy Z H, El-Safouri S A, Abdel-Galil A M

出版信息

Nahrung. 1977;21(4):297-302. doi: 10.1002/food.19770210404.

DOI:10.1002/food.19770210404

Abstract

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.

摘要

对128份水牛肉样本的钠、钾和氯含量进行了研究。对所得数据的统计分析表明，钠、钾和氯在季节方面以及雌性在季节方面均在0.01水平上存在显著差异。钠和钾在雄性动物的季节方面在0.01水平上存在显著差异，氯在性别方面因生长季节在该水平上存在差异。在0.05水平上，钠在切块方面存在显著差异，而氯在性别方面因旱季在该水平上存在变化。