Water buffalo (Bubalus bubalis) meat produced in Latin America II: Literature review on technological traits and nutrient composition.

This review synthesizes the technological and nutritional characteristics of water buffalo meat produced in Latin America, with a focus on comparisons with indicine-influenced beef under similar management, feeding, and slaughter conditions. Twenty-five studies from Brazil, Venezuela, Argentina, Costa Rica, and Cuba were analyzed, predominantly involving male Mediterranean, Murrah, and crossbred buffaloes raised under extensive or intensive systems. Buffalo meat exhibited normal ultimate pH (5.4–5.72) and favorable water-holding capacity (median 72.4%), with drip and cooking losses generally within desirable ranges. Instrumental color indicated darker, redder lean and consistently whiter fat compared with indicine beef, representing a positive market advantage. Proximate composition was largely similar between species, although buffalo meat showed slightly higher moisture (75.1–76.1% vs. 74.6–74.7%), while protein, ash, and total lipid content were comparable; intramuscular fat differences were minor and study-specific. Mineral analysis revealed higher concentrations of phosphorus, iron, zinc, manganese, and copper in buffalo meat. Lipid profiling indicated higher saturated fatty acids (SFA) and conjugated linoleic acid (CLA) in buffalo, whereas indicine beef had higher monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), affecting UFA/SFA and PUFA/SFA ratios. The n-6/n-3 ratio in buffalo meat was generally favorable (median 6.79), and cholesterol levels were similar between species. Overall, Latin American buffalo meat is a lean, mineral-rich, and functionally distinct protein source. Comparative data suggest that, under equivalent production conditions, buffalo meat offers technological advantages (color, fat appearance, water-holding capacity) and bioactive lipid benefits, supporting product differentiation, health-oriented marketing, and optimized feeding and management strategies.