Best Quality Animal Flesh Exporters from Saudi Arabia

Zebra Agriculture

Animal Flesh

Appearance	Varies by type; can be red (beef, lamb), pink (pork), or white (chicken, fish)
Texture	Soft to firm; varies with the cut, type, and age of the animal
Color	Natural red, pink, or pale (varies with oxygen exposure and type of meat)
Odor	Characteristic fresh meat smell; strong odors may indicate spoilage
Moisture Content	60–75%, varies with type and cut
Density	Approximately 1.02–1.06 g/cm³
Protein Content	High; 15–25% (varies with type and fat content)
Fat Content	2–30%, depending on the cut and type
Carbohydrate Content	Negligible; usually <1%
Ash Content	0.5–1.5% (reflects mineral content)
pH	5.5–6.5 (varies with freshness and type)
Water-Binding Capacity	High; critical for juiciness and texture
Shelf Life	Short; requires refrigeration or preservation (freezing, curing, etc.)
Processing	Can be cooked, cured, smoked, or processed into sausages and other products