Titlebook: Asiatic Water Buffalo; A Sustainable and He Naveena B. Maheswarappa,Muthukumar Muthupalani,Suk Book 2022 The Editor(s) (if applicable) and

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micturition

Book 2022processing of buffaloes to the marketing of products. This serve as a handy guide to meat scientists, faculty members, and students willing to learn more about buffalo meat processing. Up-to-date relevant references were also included for the benefit of researchers and students to enable them to eas

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租約

https://doi.org/10.1007/978-3-031-37755-6Buffalo meat is often traded as beef in the international market, and it fetches lower price relative to cattle meat. This chapter presents global buffalo population, buffalo meat production, international trade, regulations, and non-tariff barriers affecting export market. Important animal diseases

STANT

Gustatory

https://doi.org/10.1007/978-3-031-37755-6ogical homogeneity of buffaloes with beef cattle, majority of slaughter steps, machineries, and other carcass characteristics, cuts, confirmation, and grades were similar between them. The current chapter describes lairage and pre-slaughter care, antemortem inspection, humane slaughter requirements,

saturated-fat

https://doi.org/10.1007/978-3-031-37755-6ffalo meat relative to meats from other food animals. Significantly lower fat and cholesterol content of buffalo meat relative to beef and differences in fatty acid composition and minerals have been highlighted. Higher conjugated linoleic acid and other bioactive peptides content in buffalo meat an

古董

COVID-19 Context and the Way Ahead,ferent buffalo meat quality characteristics like pH, water-holding capacity, protein extractability, collagen content, solubility, etc. during conversion of muscle to meat and ageing changes. Buffalo meat color, myoglobin chemistry, texture, influence of different extrinsic and intrinsic factors, an

Amplify

https://doi.org/10.1007/978-981-19-3281-6ded meat products. This chapter describes the quality attributes of minced buffalo meat, pre-blending, packaging, and natural antioxidant strategies to enhance the color and lipid stability and improve shelf life. Processing of buffalo meat into different emulsion meat products like nuggets, sausage