Titlebook: Asiatic Water Buffalo; A Sustainable and He Naveena B. Maheswarappa,Muthukumar Muthupalani,Suk Book 2022 The Editor(s) (if applicable) and

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https://doi.org/10.1007/978-981-19-3281-6s, and cutlets and replacement of buffalo fat for preparation of low-fat meat products have been discussed. Fermented meat products, restructured meat products, cured and smoked meat products, and use of hurdle technology for processing of shelf-stable meat products have been elaborated.

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Catherine Mathieu,Henri Sterdyniakt on sensory attributes, high-pressure processing, chemical additives/preservatives, etc. are described. Important packaging methods like vacuum packaging, modified atmosphere packaging (MAP), active/intelligent packaging, and their use in extending the quality and shelf life of buffalo meat are discussed.

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Fiscal Policy Without a State in EMU?nscriptomic methods and mass spectrometry-based proteomic and metabolomics approaches have been discussed. Immunoassay including ELISA and lateral flow assay and their use in field level detection of meat authentication have been described. This chapter also highlights the advantages and disadvantages beset with each of these methods.

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Nutritional Security and Sustainability,city, productivity, adoptability, and contribution to nutritional security under the resource-poor conditions in underdeveloped and developing countries. This chapter highlights their contribution to national economies, nutritional security, sustainable practices, and success stories. Climate smart

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Halal Buffalo Meat Production,t decade. Global perspectives, competitiveness of the halal water buffalo meat, and business opportunities are described. The chapter covers the details of religious practices, halal food production requirements, prohibited foods, Islamic perspectives and Sharia’a principles, halal requirements of a