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.- 

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