Molecular characterization of water buffalo meat by proteomic techniques
Buffalo breeding in Campania is aimed at milk production as the starting material for the production of Mozzarella di Bufala DOP, but it does not take into account the possibility of meat production. Buffalo meat, given its low content in fat and cholesterol, represents a good alternative to bovine...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-02-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1224 |
| Summary: | Buffalo breeding in Campania is aimed at milk production as the starting material for the production of Mozzarella di Bufala DOP, but it does not take into account the possibility of meat production. Buffalo meat, given its low content in fat and cholesterol, represents a good alternative to bovine meat from the dietetic standpoint. One of most interesting aspects of buffalo meat is its utilization either directly or to prepare other products. Development of these products however requires suitable technological approaches based on molecular characterization, so that product evaluation and development may be carried out on rational basis. |
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| ISSN: | 1594-4077 1828-051X |