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Bioequivalence: Overview

Pharmaceutical equivalents, by definition, are drug products with the same active ingredient in the same quantities, encapsulated in identical dosage forms, and intended for the same administration routes. These pharmaceutical equivalents are deemed bioequivalent if the bioavailability of the active entity in the drug preparations is similar. Moreover, pharmaceutical equivalents demonstrating bioequivalence are also regarded as therapeutically equivalent. This means that when used as directed,...

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Related Experiment Video

Updated: May 27, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
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Comparative study of buffalo meat and beef.

C Valin1, A Pinkas, H Dragnev

  • 1Meat Research Laboratory, INRA, Theix, 63110 Beaumont, France.

Meat Science
|November 8, 2011
PubMed
Summary

Buffalo and cattle breeds show comparable meat production yields. However, buffalo meat has lower muscle pH and less collagen, impacting texture and quality compared to cattle.

Area of Science:

  • Animal Science
  • Meat Science
  • Comparative Physiology

Background:

  • Buffalo and cattle are significant livestock species globally.
  • Understanding species-specific meat production traits is crucial for optimizing livestock management and consumer value.
  • Previous research has indicated potential differences in meat quality between these species.

Purpose of the Study:

  • To comparatively analyze meat production characteristics between buffalo and cattle breeds.
  • To evaluate differences in conformation, growth, slaughter traits, and meat quality.
  • To identify species-specific variations relevant to the meat industry.

Main Methods:

  • Comparison of bulls and steers from both buffalo and cattle species.
  • Assessment of live animal conformation and growth patterns.

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  • Analysis of slaughter characteristics including carcass yield, head, skin, and 11th rib joint composition.
  • Evaluation of meat quality parameters: muscle pH and raw muscle shear strength.

    • Main Results:

    • Buffalo and cattle exhibited comparable conformation at similar live weights.
    • Species-specific differences in conformation and growth were more pronounced in younger animals.
    • Carcass yield differences were minimal, but buffaloes had higher head and skin weights.
    • Buffalo meat showed a higher fat proportion in the 11th rib joint at lighter weights.
    • Buffalo meat had lower muscle pH and significantly less collagen compared to cattle.

    Conclusions:

    • Species significantly influences live animal growth and conformation, particularly in younger animals.
    • While carcass yields are similar, buffaloes present distinct anatomical and fat distribution characteristics.
    • Meat quality differences, including lower pH and collagen content in buffaloes, suggest potential variations in texture and tenderness.