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<p>Buffaloes (<i>Bubalus bubalis</i>) are versatile and adaptable ruminants on account for providing meat, milk, draught power, transportation, on-farm labour, and manure in several developing nations. Buffalo’s adaptability to the fast conversion of poor-quality pasture into biomass makes it a lucrative meat choice. Buffalo’s meat (carabeef) is appraised as a pivotal food source as it is profoundly packed with superior nutritional, technological, and organoleptic attributes in comparison to other ruminant’s meat. Strikingly, it offers a myriad of bioactive compounds with multifaceted actionable wellness resources, successively opening a roadmap for interventions on personalized nutrition. Various conventional and pragmatic approaches, such as marination, enzymatic tenderization, and many others, have been employed to improve meat quality. These methods primarily focus on the programmable manipulation of the buffalo diet pattern, the impact of cooking and processing to enhance shelf-life, fostering an effective value chain for the development of value-added products, and providing exceptional consideration as an alternative diet for captive animals. The buffalo meat trade is opportunistic and prosperous in nature, with several linked bottlenecks. Frozen meat paves the way by bridging the gap for the buffalo meat trade across the world. It is further processed into value-added meat products and by-products, which are an attractive choice for consumers and trade. We have formulated efficient technical guidance to maintain frozen meat, and the way forward to value addition has been highlighted. Effective utilization of abattoir meat by-product is promising and sustainable in terms of both accrual and environmental considerations. There are various health benefits, including satiety, which helps to control appetite, and weight management through the consumption of balanced proportions; however, foresight must be exercised before consuming unprocessed meat. The development of recent genomics and biotechnological trends comes into light to overcome adulteration practices often prevalent in the meat industry, opening new avenues to effloresce economic potential of buffalo meat.</p> Graphical Abstract <p>The graphical abstract uncovers the holistic richness of biochemical, technological, economic, and social factors that influence the availability, access, quality, and sustainability of buffalo meat and tailors advanced ways to overcome associated hurdles to achieve sustainable developmental goals, especially SDG-3, which signify good health and well-being.</p> <p></p>

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Carabeef: Unexploited Healthy Meat from Climate-Resilient Water Buffaloes for Global Nutritional Security

  • 期刊论文

  • 发表日期：

    2025年6月16日

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  • Tilak Chandra,
  • Sarika Jaiswal,
  • Mir Asif Iquebal,
  • Tirtha Kumar Datta,
  • Harinder Singh Oberoi,
  • Dinesh Kumar

摘要

Buffaloes (Bubalus bubalis) are versatile and adaptable ruminants on account for providing meat, milk, draught power, transportation, on-farm labour, and manure in several developing nations. Buffalo’s adaptability to the fast conversion of poor-quality pasture into biomass makes it a lucrative meat choice. Buffalo’s meat (carabeef) is appraised as a pivotal food source as it is profoundly packed with superior nutritional, technological, and organoleptic attributes in comparison to other ruminant’s meat. Strikingly, it offers a myriad of bioactive compounds with multifaceted actionable wellness resources, successively opening a roadmap for interventions on personalized nutrition. Various conventional and pragmatic approaches, such as marination, enzymatic tenderization, and many others, have been employed to improve meat quality. These methods primarily focus on the programmable manipulation of the buffalo diet pattern, the impact of cooking and processing to enhance shelf-life, fostering an effective value chain for the development of value-added products, and providing exceptional consideration as an alternative diet for captive animals. The buffalo meat trade is opportunistic and prosperous in nature, with several linked bottlenecks. Frozen meat paves the way by bridging the gap for the buffalo meat trade across the world. It is further processed into value-added meat products and by-products, which are an attractive choice for consumers and trade. We have formulated efficient technical guidance to maintain frozen meat, and the way forward to value addition has been highlighted. Effective utilization of abattoir meat by-product is promising and sustainable in terms of both accrual and environmental considerations. There are various health benefits, including satiety, which helps to control appetite, and weight management through the consumption of balanced proportions; however, foresight must be exercised before consuming unprocessed meat. The development of recent genomics and biotechnological trends comes into light to overcome adulteration practices often prevalent in the meat industry, opening new avenues to effloresce economic potential of buffalo meat.

Graphical Abstract

The graphical abstract uncovers the holistic richness of biochemical, technological, economic, and social factors that influence the availability, access, quality, and sustainability of buffalo meat and tailors advanced ways to overcome associated hurdles to achieve sustainable developmental goals, especially SDG-3, which signify good health and well-being.