Water buffalo versus cattle under similar rearing condition. II. Eating and nutritional quality

Huerta-Leidenz, Nelson O; Rodas-González, Argenis

doi:10.1093/af/vfad061

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“…The present special issue concludes with two reviews by Huerta-Leidenz and Rodas-Gonzalez (2023) and Rodas-Gonzalez and Huerta-Leidenz (2023 ), which compare water buffaloes ( Bubalus bubalis ) and cattle ( Bos indicus and Bos taurus ) in terms of biological endpoints and meat quality, respectively. Despite much interest in the meat science field regarding similarities and differences between water buffalo and cattle, only a few studies have tackled this topic to date.…”

Section: Introductionmentioning

confidence: 99%

Meat protein alternatives: exotic species

López-Campos

2023

Animal Frontiers

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Section: Introductionmentioning

confidence: 99%

Meat protein alternatives: exotic species

López-Campos

2023

Animal Frontiers

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Establishing Water Buffaloes as a Promising Source of Red Meat in Pursuit of Sustainable Animal Proteins for a Better World

Maheswarappa,

Mohan,

Banerjee

2024

Meat and Muscle Biology

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Water buffaloes (Bubalus bubalis) are distributed in 46 countries across 5 continents and hold significant importance within the livestock production system in various South Asian countries. Water buffaloes are native to Asia and Mediterranean regions and have a significant impact on the economic profitability of producers due to their valuable contributions through milk, meat, leather, and draught power. The production of buffalo meat plays a significant role in safeguarding global food security by meeting the growing demand for high-quality proteins. Buffaloes provide consumers with an unmatched blend of low-fat, low-cholesterol, conjugated linoleic acid and other bioactive peptide-rich meat with a lower atherogenic index and health advantages. Multiple utility, climate-smart nature, reduced food miles, suitability under a small-holder production system, and contribution to UN Sustainable Development Goals promise water buffaloes as a sustainable source of red meat. This comprehensive depiction emphasizes the pivotal position that buffaloes are expected to assume in the future of meat technology. The current review serves as an essential reference for stakeholders engaged in the dynamic domain of buffalo meat production, processing, import and export agencies, standard-setting bodies, and policymakers.

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Water buffalo versus cattle under similar rearing condition. II. Eating and nutritional quality

Cited by 2 publications

References 24 publications

Meat protein alternatives: exotic species

Meat protein alternatives: exotic species

Establishing Water Buffaloes as a Promising Source of Red Meat in Pursuit of Sustainable Animal Proteins for a Better World

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