A total of 128 samples of Egyptian buffalo meat were collected from animals differing in age, sex, season and cuts. Their samples were analysed for iron, zinc and copper contents. Statistical analysis of the data obtained shows, that zinc and copper differ significantly at 0.01 level in relation to cut variation. In case of female, they differ also at the same level in relation to season. Zinc differes significantly at 0.01 level seasonally and in male in relation to season. On the other hand copper differs significantly at 0.05 level for green season in relation to sex. Iron and copper show significant differences at 0.1 level due to sex and in dry season in relation to sex, respectively.

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.

The effect of age, sex, season and cut variations on the protein, amino acids contents and protein efficiency ratio (P.E.R.) of Egyptian Buffalo meat was studied in 128 samples. Statistical analysis for the data obtained showed significant difference at 0.01 level for protein in relation to cut (abdomen and thigh, respectively), male in relation to season and dry season in relation to sex. There is also significant difference at 0.05 level in case of green season in relation to sex. Protein shows a significant difference at 0.1 level due to sex variation. There is a difference in the amino acids content of young and old animals during dry season in both cuts. Young animals show higher values than old ones in most of the amino acids investigated. There is also an obvious difference in the amino acids during green season between male and female animals, and also between both cuts. P.E.R. of Egyptian Buffalo meat as 10% protein level ranges between 3.02 and 2.35 according to seasonal, cut and age variations.

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.