Recensione

Bibliografia__________________________________________________________________________

Tamburrano, A., Tavazzi, B., Callà, C. A. M., Amorini, A. M., Lazzarino, G., Vincenti, S., ... & Laurenti, P. (2019). Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition. Italian journal of food safety, 8(3), 8317.

Abstract. The human consumption of food animal products is the main topic of an important debate among professionals in this sector: dietologists, dietitians and nutritional biologists. The red meat provides all the essential amino acids, bioavailable iron, zinc, calcium, lipids and B-group vitamins. A valid alternative to beef could be the buffalo meat. Italy is the largest European producer of buffalo meat and derivatives. The high nutritional characteristics of buffalo meat make it suitable to be included in the Mediterranean diet to customize it in relation to the needs and conditions of the population. Polyunsaturated/saturated fatty acids ratio can be influenced by diet, breed and type of breeding, but muscle tissue fat percentage is the main factor in determining a favorable fatty acid composition. This review focuses on the biochemical and nutritional characteristics of the buffalo meat (content of fats, cholesterol, amino acids, vitamins and minerals), explaining their variability depending on the different breeds, and the favorable implications on the human health. These results suggest that buffalo meat can be a healthier alternative to beef, not only for healthy people in particular physiological conditions (i.e. pregnancy), but also for persons at risk for cardiovascular and cerebrovascular diseases, thus achieving the goal of a personalized nutrition.

Chiariotti A, Borghese A, Boselli C, Barile VL. Water Buffalo's Adaptability to Different Environments and Farming Systems: A Review. Animals (Basel). 2025 May 24;15(11):1538. doi: 10.3390/ani15111538. PMID: 40509004; 

Abstract. The buffalo species (Bubalus bubalis) is crucial for the global economy, supplying high-nutritional-value animal proteins vital for children's growth. These animals efficiently convert fiber into energy and thrive in various harsh environments, from frigid climates to hot, humid areas, including wetlands. They produce milk and meat while supporting the sustainability of ecosystems that other ruminants cannot inhabit. Buffalo offers a unique opportunity to supply resources for both rural communities and larger farms located in specific regions, such as marshlands and humid savannahs. They also thrive on extensive pastures and family farms, thus preserving biodiversity, habitats, and cultural practices. Intensive farming brings distinct challenges and is often criticized for its negative effects on climate change. To counter these impacts, multiple strategies have been researched and implemented. These include enhancing livestock genetics, adopting sustainable agricultural practices, optimizing local feed resources (including by-products), managing manure (with an emphasis on renewable energy), and improving animal health and welfare. This review explores various buffalo farming system applications in different global contexts. It is based on the hypothesis that the adaptable traits of buffalo, as well as the environmental and economic challenges that must be addressed for sustainability, are the key factors in determining the viability of such enterprises.

Naveena, B. M., & Kiran, M. (2014). Buffalo meat quality, composition, and processing characteristics: Contribution to the global economy and nutritional security. Animal frontiers, 4(4), 18-24.

Abstract. Buffaloes (Bubalus bubalis) are large-ruminant animals that play an important role in the lives of millions of human beings as a source of milk, meat, draught power, transportation, and on-farm manure in several developing countries of Asia, including India. Disease resistance, the ability to adapt to various climatic conditions, greater digestibility of poor quality pasture, faster growth, and body weight gain in buffaloes shows their versatility and ability to positively contribute towards sustainable livestock production. Buffalo meat is almost similar to beef in terms of composition, quality, and organoleptic characteristics and has an added advantage of less fat, cholesterol, and calories. Buffalo meat also has superior processing characteristics and is suitable for development of value-added meat products. Buffalo production makes an important contribution to economic development, rural livelihood, poverty alleviation, and meets the fast-growing demand for animal protein requirement.

Di Stasio, Liliana, and Alberto Brugiapaglia. "Current knowledge on river buffalo meat: A critical analysis." Animals 11.7 (2021): 2111.

Abstract. The estimated world population of water buffalo counts around 204 million head, mostly reared for milk production. However, buffaloes also largely contribute to the meat sector, with around 4.3 million tonnes produced in 2019, mainly derived from old animals at the end of their productive or working life and only to a small extent from young animals. Therefore, buffalo meat production has been generally considered unsatisfactory for both quantity and quality. In fact, the dressing percentage is generally lower than 50% and the meat is considered of poor quality mainly due to its dark colour and reduced tenderness. However, in recent years, the healthy properties highlighted by some studies have led to a renewed interest in buffalo meat, with a parallel increase in research. Therefore, this review aims at providing an updated picture on carcass and meat quality traits in river buffalo, with special attention to the intrinsic and extrinsic factors contributing to their variability. The research done so far has demonstrated that river buffaloes can efficiently contribute to the quanti-qualitative production of meat, provided that the meat supply chain is specifically organised for this purpose. The analysis of the available data also showed that further research is needed on the factors affecting meat production in order to gain greater knowledge essential for planning more targeted interventions.

Lombardi SJ, Nazzaro F, Grazia L, Coppola R, Fratianni F, Pellegrini M, Iarusso I, Tremonte P, Coppola F. Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat. Foods. 2025 Apr 21;14(8):1427. doi: 10.3390/foods14081427. 

Abstract. The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo meat (Bubalus bubalis), with its high protein content, low intramuscular fat, and favorable fatty acid profile, offers a promising base for healthier formulations. However, its fat content may compromise texture, juiciness, and flavor, necessitating strategies to optimize product quality. This study investigated the effects of replacing pork fat with inulin and pumpkin seed oil in a cooked buffalo meat product, focusing on compositional, oxidative, microbiological, and sensory parameters. Two plant-based ingredients were selected: inulin from chicory, used as a fat mimic due to its gel-forming ability, and pumpkin seed oil, a structural analog with antimicrobial activity. Preliminary trials identified optimal concentrations for balancing technological and functional performance. A 2% inclusion of pumpkin seed oil, exceeding its in vitro MIC (0.4-1.5%), ensured effectiveness in the food matrix. Reformulated products exhibited significantly reduced fat (p < 0.05), enhanced fiber, and a lipid profile rich in polyunsaturated fatty acids (>45%), qualifying for European Union health claims. Oxidative stability improved (p < 0.01), and sensory analysis revealed enhanced aroma complexity, with nutty and roasted notes. Microbiological assessments confirmed a protective effect against spoilage bacteria. These results support the development of a nutritionally improved, microbiologically safer cooked product, such as mortadella-style sausage, while also offering strategies for broader innovation in reformulating functional meat products.

Rodrigues LS, Silva JARD, Silva WCD, Silva ÉBRD, Belo TS, Sousa CEL, Rodrigues TCGC, Silva AGME, Prates JAM, Lourenço-Júnior JB. A Review of the Nutritional Aspects and Composition of the Meat, Liver and Fat of Buffaloes in the Amazon. Animals (Basel). 2024 May 29;14(11):1618. doi: 10.3390/ani14111618. 

Abstract. Thus, this review aims to deepen the understanding of buffalo farming in the Amazon, presenting the quality and nutritional value of buffalo meat and liver. This information serves as a subsidy to improve practices related to the breeding system, nutrition, health and sustainability associated with aquatic buffaloes. For this, a review of the databases was carried out using the descriptors "nutritional value of buffalo meat", "nutritional value of buffalo liver" and "buffalo breeding in the Amazon". Thus, the consumption of foods derived from aquatic buffaloes has important nutritional value for human consumption. In view of this, it is possible to conclude that the nutrition of these animals is influenced by the biodiversity of the Amazon, giving unique characteristics to its products, also highlighting the importance of carrying out research that aims to value the potential use of this species and strengthen the economy of the region.