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Water Buffalo (Bubalus bubalis) and their Technological Advantages for the Design in Healthy Meat Product
ISSN: 1927 - 520X
Publisher: author
Water Buffalo (Bubalus bubalis) and their Technological Advantages for the Design in Healthy Meat Product
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 2
Article Transparency Score: 2
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 2
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Lifescience Global Inc.
International Journal Address (IAA):
IAA.ZONE/192710522520X
eISSN
:
1927 - 520X
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Abstract
Current trends in the formulation for new food shows that healthy or “functional” products are gradually increasing their participation in the preference of the consumers (Catalá Ramón). Nowadays, the participation of meat products in this behavior of the marketing is not growing at the same rate, because their ingredients and nutritional compounds, like saturated fats, which are rejected by consumers. But, a group of investigators from La Salle University (Universidad De La Salle, Bogotá, Colombia), have been working hard, in order to obtain healthier meat products, using Bufalo as the main raw material, because its important properties like 15 to 35% of protein, 40% more water holding capacity (CRA, in Spanish) and 30% more emulsifying capacity (CE in Spanish). Previous values are compared with raw beef. The group, who has developed a functional buffalo meat product, added vegetal oil from soybeans and dehydrated hemoglobin to its f...
