Asiatic Water Buffalo
A Sustainable and Healthy Red Meat Source
(Sprache: Englisch)
This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world. The information provided in this first-of-its-kind book on buffalo meat...
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This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world. The information provided in this first-of-its-kind book on buffalo meat quality, nutritional characteristics, safety, and processing can be utilized by buffalo meat producers and meat processors for the advancement of the buffalo meat sector. It also provides valuable information to faculty members, students, researchers, and all other readers interested in this new source of meat. Owing to the limited research and scientific literature available on buffalo meat, the authors' own research findings and our experiences were included wherever required to give crisp, practical, and complete information. The information proposed in this book should be beneficial to the entire buffalo industry, from the farming and processing of buffaloes to the marketing of products. This serve as a handy guide to meat scientists, faculty members, and students willing to learn more about buffalo meat processing. Up-to-date relevant references were also included for the benefit of researchers and students to enable them to easily access further information. Above all, it provides valuable information to consumers who are interested to know this new and potential source of meat.Inhaltsverzeichnis zu „Asiatic Water Buffalo “
Chapter 1. Water buffalo: Origin, Emergence and Domestication.- Chapter 2. Nutritional Security and Sustainability.- Chapter 3. Global Issues and International Trade.- Chapter 4. Halal Buffalo Meat Production.- Chapter 5. Buffalo Slaughtering, Dressing and Carcass Fabrication.- Chapter 6. Buffalo Meat Composition and Nutritional Characteristics.- Chapter 7. Buffalo Meat Quality and Structure.- Chapter 8. Buffalo Meat Processing and Value Addition.- Chapter 9. Chilling, Freezing and Other Preservation Methods of Buffalo Meat.- Chapter 10. Buffalo Meat versus Beef.- Chapter 11. Quality Assurance and Safety of Buffalo Meat.- Chapter 12. Analytical Methods for Authentication of Buffalo meat.- Chapter 13. The Way forward.-
Autoren-Porträt von Naveena B. Maheswarappa, Muthukumar Muthupalani, Kiran Mohan, Rituparna Banerjee, Arup Ratan Sen, Sukhdeo B. Barbuddhe
Dr. Naveena, B. Maheswarappa, PhD, is a principal scientist at ICAR-National Research Centre on Meat, Hyderabad, India. Dr. Naveena was a postdoctoral scientist in the Department of Animal Science, University of Connecticut, USA, and a visiting scholar at Oklahoma State University, USA. He has more than 20 years of professional experience in veterinary sciences specifically in the area of proteomics of buffalo meat quality, processing, meat authentication, and food safety management system. He has published more than 100 peer-reviewed journal articles, 6 books, 10 book chapters, and 4 patents. He is serving as editor for the Journal of Meat Science and section editor for Current Proteomics. Dr. Maheswarappa is involved in developing policy documents and science-based standards for livestock products for more than 10 years. He is a fellow of National Academy of Agricultural Sciences (NAAS), India, and national contact person from India for the International Congress of Meat Science & Technology. Dr. M. Muthukumar, PhD, is a principal scientist at ICAR-National Research Centre on Meat, Hyderabad. He has 2 years of work experience in integrated meat processing plants and 20 years of research, extension, and teaching experience in meat science and technology. He has worked on 9 extramural projects and 22 institute projects. His area of research includes wholesome meat production, chemical residues in meat, meat processing, and value addition. He is instrumental in establishing experimental abattoir, poultry processing unit, mobile exhibition unit, agri-business incubation (ABI) center, and nutrients and chemical residues lab at NRC on Meat, Hyderabad. He has 62 research articles to his credit and has authored 5 books and prepared 12 videos. He is a recipient of the Indian Meat Science Association Fellowship. He is also serving as secretary of the Indian Meat Science Association and has worked as associate editor for the Journal of
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Meat Science.
Dr. Kiran M, PhD, is an assistant professor in the Veterinary College at Karnataka Veterinary Animal and Fisheries Sciences University Bidar, Karnataka, India. Dr. Kiran has authored/co-authored 20 international and 9 national peer-reviewed research papers, 4 books, 6 book chapters, 10 invited/lead papers, and 36 conference papers. He has been bestowed with several awards like "Allanasons-IMSA Young Scientist Award," "Best Research Paper Award," and "Budding Scientific Writing Award" along with several best presentation awards from professional societies. He has received international travel grant from DST, GoI, for presenting his research work in global platforms like ICoMST. His current research is focused on development of edible packaging, functional foods, and meat proteomics.
Dr. Rituparna Banerjee, PhD, is a scientist at ICAR-National Research Centre of Meat, Hyderabad, India. Her current researchis focused on development of point-of-care lateral flow assay strips for Halal authentication and meat species identification, safety, and authenticity of muscle foods using proteomic tools, and in-gel and GELFrEE fractionation of meat proteins and characterization using mass spectrometry. She was recipient of the Young Scientist Award by the Indian Veterinary Congress for developing the Superchilling technology enabling shelf-life extension of meat. Dr. Banerjee has published 25 research papers and 8 technical reviews in peer-reviewed national and international journals, and edited 1 international Apple Academic Press book, 11 book chapters, and 10 lead papers.
Dr. Arup Ratan Sen, PhD, is principal scientist at ICAR-National Research Centre on Meat, Hyderabad, India. Dr. Sen has contributed exclusively in the area of meat production, processing, value addition, and quality control of meat and meat products. Dr. Sen has authored or co-authored 3 books and 7 book chapters
Dr. Kiran M, PhD, is an assistant professor in the Veterinary College at Karnataka Veterinary Animal and Fisheries Sciences University Bidar, Karnataka, India. Dr. Kiran has authored/co-authored 20 international and 9 national peer-reviewed research papers, 4 books, 6 book chapters, 10 invited/lead papers, and 36 conference papers. He has been bestowed with several awards like "Allanasons-IMSA Young Scientist Award," "Best Research Paper Award," and "Budding Scientific Writing Award" along with several best presentation awards from professional societies. He has received international travel grant from DST, GoI, for presenting his research work in global platforms like ICoMST. His current research is focused on development of edible packaging, functional foods, and meat proteomics.
Dr. Rituparna Banerjee, PhD, is a scientist at ICAR-National Research Centre of Meat, Hyderabad, India. Her current researchis focused on development of point-of-care lateral flow assay strips for Halal authentication and meat species identification, safety, and authenticity of muscle foods using proteomic tools, and in-gel and GELFrEE fractionation of meat proteins and characterization using mass spectrometry. She was recipient of the Young Scientist Award by the Indian Veterinary Congress for developing the Superchilling technology enabling shelf-life extension of meat. Dr. Banerjee has published 25 research papers and 8 technical reviews in peer-reviewed national and international journals, and edited 1 international Apple Academic Press book, 11 book chapters, and 10 lead papers.
Dr. Arup Ratan Sen, PhD, is principal scientist at ICAR-National Research Centre on Meat, Hyderabad, India. Dr. Sen has contributed exclusively in the area of meat production, processing, value addition, and quality control of meat and meat products. Dr. Sen has authored or co-authored 3 books and 7 book chapters
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Bibliographische Angaben
- Autoren: Naveena B. Maheswarappa , Muthukumar Muthupalani , Kiran Mohan , Rituparna Banerjee , Arup Ratan Sen , Sukhdeo B. Barbuddhe
- 2022, 1st ed. 2022, XVI, 150 Seiten, Maße: 15,5 x 23,5 cm, Gebunden, Englisch
- Verlag: Springer, Berlin
- ISBN-10: 9811926182
- ISBN-13: 9789811926181
Sprache:
Englisch
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