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• W2565452801 abstract "India has a major show in world buffalo population; Pakistan and China are second and third in the world of the buff alo population. Indian buffalo meat productions are growing significantly. Buffalo meat is one of the healthiest meats among red meat for human consumption; it is low in calories and cholesterol. Buffalo meat is dark red in colour; it is because of less intramuscular fat or more pigmentation. The da rk meat possesses good binding properties and is preferred in product manu facture. Buffalo meat can be very well used for production of sausage, a ready to eat and ready serve product. The quality and quantity of buffalo meat depend on many factors, the most important of which are the water buffalo type and breed, age, feeding intensity, management system and envir onmental conditions. This article presents a review on the buffalo meat production and the physicochemical properties of buffalo meat. Keyword : Buffalo, meat, production, nutritional value, phy sicochemical properties. Introduction Buffalo is one species being seen today as a" @default.
• W2565452801 created "2017-01-06" @default.
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• W2565452801 date "2014-01-01" @default.
• W2565452801 modified "2023-09-28" @default.
• W2565452801 title "Buffalo: a potential animal for quality meat produc tion-a review" @default.
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