Meat Characteristics, Nutrition and Consumption

Dear Colleagues,

Meat is the flesh and other edible parts of animals that humans prepare and consume. It is a great source of protein, iron, vitamin B12, zinc, and other important nutrients. Meat quality is a complex term, affected by different factors such as genetics, animal feeding systems and nutritional status during production. A deep understanding of all the factors that influence meat quality is necessary in order to improve quality control and their further enhancement. The aim of the Special Issue “Meat Characteristics, Nutrition and Consumption” is to provide knowledge on all the factors that influence the quality of meat, nutritional properties and aspects related to consumer acceptability.

Dr. Manuel Scerra
Guest Editor

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