Buffalo

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.

• Erscheinungsdatum: 05.09.2025
• Autor/Autorin: Manish Kumar Chatli
• Reihe: Biomedical and Life Sciences (R0)
• Format: E-Book
• Dateiformat: PDF
• Kopierschutz: Wasserzeichen
• Dateigröße: 24.2 MB
• Verlag: SPRINGER
• Sprache: Englisch
• Umfang: 432 Seiten
• ISBN: 9789819685523
• Lieferung: Sofort per Download
• Hinweis: Sofort per Download lieferbar. Kein physischer Versand.
• Kompatibilität: Lesbar auf Geräten und Apps mit PDF-Unterstützung.