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Buffalo (Bubalus bubalis) Meat Production, Processing and Quality /

This book provides an overview of the buffalo meat industry. Chapter topics include production systems, nutritional interventions for designer meat production, composition and nutritional quality of buffalo meat, value addition, processing, packaging, and quality assurance programme. Buffalo meat is...

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Korporativní autor: SpringerLink (Online service)
Další autoři: Chatli, Manish Kumar (Editor), P. S., Girish (Editor), Kumar, Harshit (Editor), Singh, Inderjeet (Editor)
Médium: Elektronický zdroj E-kniha
Jazyk:angličtina
Vydáno: Singapore : Springer Nature Singapore : Imprint: Springer, 2025.
Vydání:1st ed. 2025.
Témata:
Food science.
Veterinary medicine.
Food Science.
Veterinary Science.
On-line přístup:https://doi.org/10.1007/978-981-96-8552-3
Tagy: Přidat tag
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Obsah:
  • Chapter 1. Origin, domestication, diversity and contribution of buffalo
  • Chapter 2. Buffalo meat production and export
  • Chapter 3. Buffalo breeds and breeding policies for enhanced meat production: a global perspective
  • Chapter 4. Management and breeding practices for quality buffalo meat production
  • Chapter 5. Next-generation carabeef production: advancements in biotechnology for high-quality buffalo meat
  • Chapter 6. Microbiology of buffalo meat
  • Chapter 7. Buffalo meat inspection
  • Chapter 8. Comprehensive overview and recent advances in water buffalo meat proteomics
  • Chapter 9. Meat intoxication
  • Chapter 10. Chemical residues in buffalo meat: quantitative determination and their standards
  • Chapter 11. Requirements for small and modern buffalo slaughter unit and slaughtering techniques in Indian meat sector
  • Chapter 12. Zoonoses associated with buffaloes and their control measures
  • Chapter 13. Grading and buffalo carcass evaluation
  • Chapter 14. Buffalo meat byproducts – status and utilization
  • Chapter 15. Livestock traceability: a crucial component for enhancing buffalo meat quality and global market access
  • Chapter 16. Value added buffalo meat products
  • Chapter 17. Packaging of buffalo meat
  • Chapter 18. Preservation of buffalo meat
  • Chapter 19. Role of buffalo meat in human nutrition
  • Chapter 20. Evaluation of fresh buffalo meat quality
  • Chapter 21. Economics of buffalo meat production systems
  • Chapter 22. Species identification of buffalo meat by molecular techniques.

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