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Unlimited
Authorized users
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Can lend chapters, not whole ebooks
Title
Asiatic water buffalo : a sustainable and healthy red meat source / Naveena B. Maheswarappa, Muthukumar Muthupalani, Kiran Mohan, Rituparna Banerjee, Arup Ratan Sen, Sukhdeo B. Barbuddhe.
ISBN
9789811926198 (electronic bk.)
9811926190 (electronic bk.)
9789811926181
9811926182
Published
Singapore : Springer, [2022]
Copyright
©2022
Language
English
Description
1 online resource
Item Number
10.1007/978-981-19-2619-8 doi
Call Number
SF401.W34
Dewey Decimal Classification
636.2/93
Summary
This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world. The information provided in this first-of-its-kind book on buffalo meat quality, nutritional characteristics, safety, and processing can be utilized by buffalo meat producers and meat processors for the advancement of the buffalo meat sector. It also provides valuable information to faculty members, students, researchers, and all other readers interested in this new source of meat. Owing to the limited research and scientific literature available on buffalo meat, the authors own research findings and our experiences were included wherever required to give crisp, practical, and complete information. The information proposed in this book should be beneficial to the entire buffalo industry, from the farming and processing 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 easily access further information. Above all, it provides valuable information to consumers who are interested to know this new and potential source of meat.
Bibliography, etc. Note
Includes bibliographical references and index.
Access Note
Access limited to authorized users.
Source of Description
Description based on print version record.
Chapter 1. Water buffalo: Origin, Emergence and Domestication
Chapter 2. Nutritional Security and Sustainability
Chapter 3. Global Issues and International Trade
Chapter 4. Halal Buffalo Meat Production
Chapter 5. Buffalo Slaughtering, Dressing and Carcass Fabrication
Chapter 6. Buffalo Meat Composition and Nutritional Characteristics
Chapter 7. Buffalo Meat Quality and Structure
Chapter 8. Buffalo Meat Processing and Value Addition
Chapter 9. Chilling, Freezing and Other Preservation Methods of Buffalo Meat
Chapter 10. Buffalo Meat versus Beef
Chapter 11. Quality Assurance and Safety of Buffalo Meat
Chapter 12. Analytical Methods for Authentication of Buffalo meat
Chapter 13. The Way forward
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