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 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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Water buffalo meat, Proteomics, Mass spectrometry
the Italian Journal of Animal Science [eISSN 1828-051X] is the official journal of the Animal Science and Production Association and it is published by PAGEPress®, Pavia, Italy. Reg. Pavia, n. 2/2010-INF. All credits and honors to PKP for their OJS.