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Comparison of the chemical characteristics between buffalo and beef Longissimus dorsi muscle (adapted from Infascelli et al., 2009 with permission).
| Chemical characteristics | Buffalo | Beef |
|---|---|---|
| Water (%) | 74.2 | 72.0 |
| Protein (%) | 21.2 | 21.3 |
| Fat (%) | 1.6 | 5.3 |
| Cholesterol (mg/100 g) | 41.3 | 60-90 |
| Ash (%) | 1.0 | 0.8 |
| pH | 5.4 | 5.6 |
