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Open AccessEditorial

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

1
Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
2
Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(3), 321; https://doi.org/10.3390/foods9030321
Received: 6 March 2020 / Accepted: 9 March 2020 / Published: 10 March 2020
Meat is an important source of proteins, vitamins, minerals and fat, and these nutrients are important for their beneficial effects on human health. In recent years, meat quality has become a more relevant topic for consumers with regard to health and sensory characteristics, and for beef industry stakeholders because it affects their profitability. Therefore, the control of meat quality, including technological, sensory and nutritional quality traits, constitutes an important target for any farm animal production. What those qualities are and how we best evaluate them at the different levels of the continuum from the farm to fork are critical to understanding meat production and consumption patterns. However, despite the efforts of the industrials to control the eating and nutritional quality traits of meat and meat products, there remains a high level of variability, which is one reason for consumer dissatisfaction. This Special Issue focuses on the study of continuum aspects from farm to fork, which would have an impact on the control of the nutritional, sensory and technological aspects of carcass, muscle, meat and meat-product qualities. It groups fourteen original studies and one comprehensive review within five main topics that are (i) production systems and rearing practices, (ii) prediction of meat qualities, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques and (v) consumer acceptability, development and characterisation of meat products. View Full-Text
Keywords: meat science; carcass and meat qualities; sensory and technological quality; muscle biochemistry; statistical tools for meat quality prediction; OMICs tools; production systems meat science; carcass and meat qualities; sensory and technological quality; muscle biochemistry; statistical tools for meat quality prediction; OMICs tools; production systems
MDPI and ACS Style

Gagaoua, M.; Picard, B. Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement. Foods 2020, 9, 321.

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