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Evaluation of Fresh Buffalo Meat Quality

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dc.contributor.authorde Lima Francisco, Caroline [UNESP]
dc.contributor.authorJorge, André Mendes [UNESP]
dc.contributor.editorManish Kumar Chatli, Girish P. S., Harshit Kumar, Inderjeet Singh
dc.date.accessioned2026-04-17T17:27:00Z
dc.date.issued2025-09-06
dc.description.abstractInterest in buffalo meat is growing every day. The increase in knowledge about nutritional qualities and benefits makes the search for buffalo meat practically instantaneous. Several researches have been carried out over the years so that such characteristics of buffalo meat and, consequently, of the species are validated and reflect the true potential of the animal. In this chapter, we will discuss some variables that are directly related to the quality of buffalo meat, as well as factors that can change such characteristics.
dc.description.affiliationCenter for Tropical Research in Water Buffaloes (CPTB) – Department of Animal Production and Preventive Veterinary Medicine – Faculdade de Medicina Veterinária e Zootecnia (FMVZ) – Universidade Estadual Paulista (Unesp), Botucatu, SP, Brazil
dc.description.affiliationDepartment of Animal Production and Preventive Veterinary Medicine, and coordinator of Center for Tropical Research in Water Buffaloes (CPTB) – Faculdade de Medicina Veterinária e Zootecnia (FMVZ) – Universidade Estadual Paulista (Unesp), Botucatu, SP, Brazil
dc.description.affiliationUnespCenter for Tropical Research in Water Buffaloes (CPTB) – Department of Animal Production and Preventive Veterinary Medicine – Faculdade de Medicina Veterinária e Zootecnia (FMVZ) – Universidade Estadual Paulista (Unesp), Botucatu, SP, Brazil
dc.description.affiliationUnespDepartment of Animal Production and Preventive Veterinary Medicine, and coordinator of Center for Tropical Research in Water Buffaloes (CPTB) – Faculdade de Medicina Veterinária e Zootecnia (FMVZ) – Universidade Estadual Paulista (Unesp), Botucatu, SP, Brazil
dc.identifierhttps://app.dimensions.ai/details/publication/pub.1192668488
dc.identifier.bookDoi10.1007/978-981-96-8552-3
dc.identifier.dimensionspub.1192668488
dc.identifier.doi10.1007/978-981-96-8552-3_20
dc.identifier.isbn978-981-96-8551-6
dc.identifier.isbn978-981-96-8552-3
dc.identifier.orcid0000-0002-9079-198X
dc.identifier.urihttps://hdl.handle.net/11449/322221
dc.publisherSpringer Nature
dc.relation.ispartofBuffalo (Bubalus bubalis) Meat
dc.rights.accessRightsAcesso restritopt
dc.rights.sourceRightsclosed
dc.sourceDimensions
dc.titleEvaluation of Fresh Buffalo Meat Quality
dc.typeCapítulo de livropt
dspace.entity.typePublication
relation.isOrgUnitOfPublication9ca5a87b-0c83-43fa-b290-6f8a4202bf99
relation.isOrgUnitOfPublication.latestForDiscovery9ca5a87b-0c83-43fa-b290-6f8a4202bf99
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Medicina Veterinária e Zootecnia, Botucatupt

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