Buffalo (Bubalus bubalis) Meat

Production, Processing and Quality

Inbunden, Engelska, 2025

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Beskrivning

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 meat derived from water buffalo (Bubalus bubalis). Buffalo meat is also called Cara beef, and is the healthiest meat among red meats for its low calories and cholesterol content. Buffaloes (riverine or swamp) are found in over 50 countries including India, China, Nepal, Pakistan, Bangladesh, Philippines, Bulgaria, Italy, Russia, Czech Republic, Slovakia, Australia and Egypt, and South Asia is home to some of the best buffalo breeds in the world. Buffaloes play a significant role in the rural economy of farmers and contribute to nutritional security, especially in south Asian developing countries.The core components of the book are housing, feeding, breeding, disease management of buffaloes, which are the factors affecting buffalo meat production and its quality. The book also covers requirements for establishing buffalo abattoir, process of buffalo slaughter, techniques for evaluation of meat quality, processing, preservation, packaging, zoonotic diseases, byproduct processing, species identification, traceability, etc. It also discusses the applications of advanced techniques like genomics and proteomics for predicting meat quality and an overview of the international status of buffalo farming and the international trade of buffalo meat.This book provides a valuable reference for the academics and industry/ government stakeholders. The content will help promote research and education and contribute to the development of the sector.

Produktinformation

Utgivningsdatum:2025-09-06
Mått:155 x 235 x 30 mm
Vikt:786 g
Format:Inbunden
Språk:Engelska
Antal sidor:432
Förlag:Springer Nature Switzerland AG
ISBN:9789819685516

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Mer om författaren

Dr. Manish Kumar Chatli, Director, ICAR-CIRG, Mathura, is a distinguished scientist with over 27 years’ experience in livestock production, quality and designer value-addition. A former visiting scientist at the University of Kentucky, USA and attended global trainings in the USA, South Korea, Belgium etc. A pioneer in the ‘waste to wealth’ movement, specializing in bioactive peptides, biodegradable packaging, and pet foods. His innovations include chemical-free, extended shelf-life products, and an assay for buffalo tissue identification. Currently, he is focused on quality assurance and traceability in the goat value chain. He holds 2 patents, and has transferred 25 technologies to industry. Dr. Girish Patil S., Director of ICAR-NRC on Mithun, Nagaland, is a leading animal scientist dedicated to the conservation and sustainable development of mithun (Bos frontalis). With expertise in mithun husbandry, organic farming, and agri-tech, he has secured key achievements, including organic certification of a 75-hectare fodder plot, the launch of the m-Anitra trading app, and an AI-based parasite detection tool. A recipient of prestigious national fellowships, Dr. Patil promotes mithun product commercialization, natural farming, and farmer-market linkages. Dr. Patil was key in developing patented, commercialized technologies like a portable slaughterhouse and electric stunner for hygienic slaughter.Dr. Harshit Kumar, an ARS scientist at ICAR-NRC on Mithun, Nagaland, specializes in livestock genomics with a focus on Bos frontalis (mithun). A top graduate from GB Pant University, he received the Vice Chancellor’s Gold Medal in Veterinary Sciences. His research integrates SNP genotyping, big data analytics, and animal breeding to enhance mithun conservation and genetic improvement. Dr. Kumar has significantly contributed to decoding the genetic architecture of indigenous buffalo, cattle and mithun. He has published in reputed national and international journals, advancing collaborative research and promoting science-driven strategies for sustainable livestock development in Northeast India.Dr. Inderjeet Singh, Vice-Chancellor of Bihar Animal Sciences University (BASU), Patna, is a renowned veterinary scientist celebrated as the “Murrah man” for his pioneering work in buffalo breeding and management. With over 30 years of experience, he previously led GADVASU, CIRB, and Punjab's Animal Husbandry Department. He played key roles in national initiatives like the National Bovine Genomic Centre and Rashtriya Gokul Mission. A policy advisor and global expert, Dr. Singh is driving BASU’s mission of innovation, sustainability, and rural development through education, research, and extension, shaping the future of animal sciences in India and beyond.

Innehållsförteckning

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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