Current advances in meat nutritional, sensory and physical quality improvement

Within the objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this special issue of Foods journal ( gathers papers on studies about the nutritional, sensory, and technological qualities of carcass, muscle, meat, and meat-products. This special issue highlights a great part of the current research activities in the field of meat science in all over the world. A total of 14 original studies and one review were published within five main topics: i) production systems and rearing practices, ii) prediction of meat quality, iii) statistical approaches for meat quality prediction/management, iv) muscle biochemistry and proteomics techniques, and v) consumer acceptability, development, and characterization of meat products.