Search
Author
Title
Vol.
Issue
Year
1st Page

Animal Frontiers Abstract - Feature Articles

Buffalo meat quality, composition, and processing characteristics: Contribution to the global economy and nutritional security

 

This article in

  1. Vol. 4 No. 4, p. 18-24
     
    Published: December 22, 2014


    * Corresponding author(s): naveenlpt@rediffmail.com
 View
 Download
 Alerts
 Permissions
Request Permissions
 Share

doi:10.2527/af.2014-0029
  1. B.M. Naveena ** and
  2. M. Kiran
  1. * National Research Centre on Meat, Chengicherla, BodaUppal Post, Hyderabad 500092, India
     Department of Livestock Products Technology, Veterinary College, KVAFSU, Bangalore 560024, India

Abstract

  • Buffaloes (Bubalus bubalis) are large-ruminant animals that play an important role in the lives of millions of human beings as a source of milk, meat, draught power, transportation, and on-farm manure in several developing countries of Asia, including India.

  • Disease resistance, the ability to adapt to various climatic conditions, greater digestibility of poor quality pasture, faster growth, and body weight gain in buffaloes shows their versatility and ability to positively contribute towards sustainable livestock production.

  • Buffalo meat is almost similar to beef in terms of composition, quality, and organoleptic characteristics and has an added advantage of less fat, cholesterol, and calories. Buffalo meat also has superior processing characteristics and is suitable for development of value-added meat products.

  • Buffalo production makes an important contribution to economic development, rural livelihood, poverty alleviation, and meets the fast-growing demand for animal protein requirement.

  Please view the pdf by using the Full Text (PDF) link under 'View' to the left.

Copyright © 2014. © 2014 Naveena and Kiran