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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Buffalo Slaughtering, Dressing, and Carcass Fabrication,ogical 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,

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Buffalo Meat Composition and Nutritional Characteristics,ffalo 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

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Buffalo Meat Processing and Value Addition,ded 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