Buffalo meat processing: Relevance of age and gender - Gurunathan, Kandeepan
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Buffalo is one of the major sources of animal protein for Asians. Buffalo meat has high nutritive value and great potential for nutritional security due to its affordable price compared to meat from other species. The buffalo meat has enormous export potential generating more revenue for the buffalo resourceful nations. Whilst, the buffalo meat quality differs due to variables such as breed, age, sex, feeding, farming, etc. Buffalo meat quality variation due to age and sex are commonly affecting consumer preferences, sometimes leading to price differences in meat. There are many meat quality…mehr

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Produktbeschreibung
Buffalo is one of the major sources of animal protein for Asians. Buffalo meat has high nutritive value and great potential for nutritional security due to its affordable price compared to meat from other species. The buffalo meat has enormous export potential generating more revenue for the buffalo resourceful nations. Whilst, the buffalo meat quality differs due to variables such as breed, age, sex, feeding, farming, etc. Buffalo meat quality variation due to age and sex are commonly affecting consumer preferences, sometimes leading to price differences in meat. There are many meat quality parameters that can be analyzed to assess the differences in quality. Thus the reasons for the variations in meat quality can be identified and appropriate strategies can be devised to improve the quality for further processing the fresh meat into meat products for the consumers. This book aims to elucidate the readers about the influence of age and gender in buffalo affecting the variation in meat quality. The buffalo meat quality parameters clearly indicate the reasons for variations in quality. This book is helpful for adopting appropriate measures for processing buffalo meat into products.
Autorenporträt
Dr. Kandeepan. G, Ph.D., PGDTMA is a senior scientist in the discipline of Livestock Products Technology working in the Indian Council of Agricultural Research. He has about 13 years of research and teaching experience in the field of meat science and technology. The author has several publications and awards related to buffalo meat to his credit.