“…Buffalo meat, when compared to beef, has a lower degree of marbling, is leaner, and has more protein, greater pigmentation, and higher dry matter content. It has 40% less cholesterol, 12 times less fat, 10% more minerals, 55% fewer calories, and 11% more protein [ 10 , 11 , 12 ]. Due to its superiority in terms of nutritional value over conventional (beef) and white meat (chicken), buffalo meat is an important source for the production of processed products of exceptional quality, such as smoked sausage [ 13 , 14 , 15 , 16 , 17 ].…”