Meat Products: From Animal (Farm) to Meal (Fork)

Dear Colleagues, 

Meat composition and quality are not independent to production system effects. Specifically, the interactions of an animal’s diet (the type, form, energy content, and concentration of macro- and micro-nutrients), an animal’s physiological status and an animal’s environment can have a significant impact on the composition, nutritional value and sensorial appeal of its meat products. If we consider the adoption of forages, novel feeds and more sustainable production systems for holistic benefits, we must also consider their implications on the value of the meat products delivered for human consumption. These impacts include (but are not limited to) eating quality, shelf life, nutritional value and ultimately retail-potential. 

This is important due to the consumers of meat having become increasingly discerning of their meal selection, in terms of its value for money, system ethics, enironmental impacts, convenience, and health and wellness. It would therefore be advantageous to present findings from different production systems and their capacity to meet these demands. Doing so would demonstrate the efficacy of whole system managment to transistion between animal and meal, i.e., from farm to fork. 

This is the objective of this Special Issue, and we hope that you will be keen to contribute a manuscript to this Issue. We are only inviting 10 articles for this Issue, and if you are keen, please reply to us with the title and brief introduction. We look forward to working with you.

Dr. Benjamin W.B. Holman
Dr. Eric Nanthan Ponnampalam
Guest Editors

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