LEADER 04115nam 22006255 450 001 9910585773103321 005 20251113181044.0 010 $a981-19-2619-0 024 7 $a10.1007/978-981-19-2619-8 035 $a(MiAaPQ)EBC7048879 035 $a(Au-PeEL)EBL7048879 035 $a(CKB)24278538800041 035 $a(PPN)263902528 035 $a(OCoLC)1337160825 035 $a(DE-He213)978-981-19-2619-8 035 $a(EXLCZ)9924278538800041 100 $a20220722d2022 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAsiatic Water Buffalo $eA Sustainable and Healthy Red Meat Source /$fby Naveena B. Maheswarappa, Muthukumar Muthupalani, Kiran Mohan, Rituparna Banerjee, Arup Ratan Sen, Sukhdeo B. Barbuddhe 205 $a1st ed. 2022. 210 1$aSingapore :$cSpringer Nature Singapore :$cImprint: Springer,$d2022. 215 $a1 online resource (158 pages) 225 1 $aBiomedical and Life Sciences Series 311 08$aPrint version: Maheswarappa, Naveena B. Asiatic Water Buffalo Singapore : Springer,c2022 9789811926181 320 $aIncludes bibliographical references and index. 327 $aChapter 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 -- . 330 $aThis need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world. The information provided in this first-of-its-kind book on buffalo meat quality, nutritional characteristics, safety, and processing can be utilized by buffalo meat producers and meat processors for the advancement of the buffalo meat sector. It also provides valuable information to faculty members, students, researchers, and all other readers interested in this new source of meat. Owing to the limited research and scientific literature available on buffalo meat, the authors? own research findings and our experiences were included wherever required to give crisp, practical, and complete information. The information proposed in this book should be beneficial to the entire buffalo industry, from the farming and processing of buffaloes to the marketing of products. This serve as a handy guide to meat scientists, faculty members, and students willing to learn more about buffalo meat processing. Up-to-date relevant references were also included for the benefit of researchers and students to enable them to easily access further information. Above all, it provides valuable information to consumers who are interested to know this new and potential source of meat. 410 0$aBiomedical and Life Sciences Series 606 $aFood science 606 $aFood$xMicrobiology 606 $aVeterinary medicine 606 $aFood Science 606 $aFood Studies 606 $aFood Microbiology 606 $aVeterinary Science 615 0$aFood science. 615 0$aFood$xMicrobiology. 615 0$aVeterinary medicine. 615 14$aFood Science. 615 24$aFood Studies. 615 24$aFood Microbiology. 615 24$aVeterinary Science. 676 $a636.293 700 $aMaheswarappa$b Naveena B.$01252142 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910585773103321 996 $aAsiatic Water Buffalo$92902805 997 $aUNINA