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Current Knowledge on River Buffalo Meat: A Critical Analysis [PDF]
Animals, 2021 The estimated world population of water buffalo counts around 204 million head, mostly reared for milk production. However, buffaloes also largely contribute to the meat sector, with around 4.3 million tonnes produced in 2019, mainly derived from old ...
Alberto Brugiapaglia, Di Stasio
exaly +4 more sources
The shelf life of buffalo meat marinated with pomegranate (Punica granatum) peel extract [PDF]
Journal of Advanced Veterinary and Animal Research, 2021 Objective: The purpose of this study was to investigate how pomegranate peel extract (PPE) can prevent lipid oxidation, peroxide value, and pathogenic bacteria growth in buffalo meat.
Nur Rasuli +3 more
doaj +2 more sources
Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition [PDF]
Italian Journal of Food Safety, 2019 The human consumption of food animal products is the main topic of an important debate among professionals in this sector: dietologists, dietitians and nutritional biologists.
Andrea Tamburrano +9 more
doaj +2 more sources
Animal, 2016 Understanding of biological impact of proteome profile on meat quality is vital for developing different approaches to improve meat quality. Present study was conducted to unravel the differences in biochemical, ultrastructural and proteome profile of ...
B M Naveena, M Kiran
exaly +3 more sources
The quality characteristics of air-dried cured meat (Grison) processed from cattle, buffalo, and camel: a comparative study [PDF]
Scientific ReportsDried meat products have recently gained popularity due to their prolonged shelf life, nutritional advantages, and characteristic sensory quality. The main objective of this study was to assess the quality of air-dried cured meat (Grison) produced from ...
Mostafa A. Gouda +3 more
doaj +2 more sources
Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat [PDF]
FoodsThe use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value of underutilized meat cuts.
Francesca Coppola +6 more
doaj +2 more sources
Detection of lead, chromium and cobalt in meats of cattle and buffalo from retails of Mosul city [PDF]
Iraqi Journal of Veterinary Sciences, 2020 Lead (Pb), chromium (Cr) and cobalt (Co) were investigated in 160 local and imported meat samples of cattle and buffalo collected from markets of Mosul city by using Atomic Absorption Spectrophotometer (AAS).
Hiba S. Al-Naemi +3 more
doaj +1 more source
QUALITY CHARACTERISTICS OF BUFFALO CHEEK MEAT [PDF]
Journal of Veterinary and Animal Sciences, 2012 A study was undertaken to determine the physicochemical and microbiological qualities of fresh buffalo cheek meat. The results of this study characterise buffalo cheek meat as having relatively higher pH and lower TBA no. and cooking loss.
V. N. Vasudevan, V. Venkataramanujam
doaj +1 more source
Ruminants, 2023 Murrah buffalo and Nellore cattle meat commercialized in Southeastern Brazil were evaluated during aging. Ribeye steaks (Longissimus thoracis muscle) were analyzed during four wet aging times (0, 7, 14, and 21 days) stored at 2 ± 1 °C.
Bruna Fernandes Andrade +6 more
doaj +1 more source
Sensory acceptability of buffalo meat compared to beef
Revista Científica, 2023 This study aimed to compare the sensory acceptability of buffalo meat regarding beef. The study was conducted at the Dietary Techniques Laboratory of the Universidad del Valle de México (UVM), Mexico City.
Luis A. de la Cruz-Cruz +3 more
doaj +1 more source