Chemical and physical properties of Egyptian beef and pork

Abstract Beef and beef fat tissues showed relatively higher percentages of moisture, protein and ash content but lower amounts‐of fat and dry matter than pork and lard. Fresh beef showed higher levels of total solid nitrogen, total volatile nitrogen and amino nitrogen contents, as compared with pork which showed higher pH and thiobarbituric acid values. Pork had a higher thiamine content than beef. Specific gravity and colour intensity were higher in beef than in pork. The water holding capacity and tenderness were markedly higher in pork than in beef.