Sheep and Goat Meat Processing and Quality

Dear Colleagues, 

Sheep and goat meat, as well as its meat products, has recently been increased in interest and popularity. There are several reasons that underpinned this evidence — reasons related with their nutritional properties and physicochemical or sensory quality are among the most relevant. Furthermore, in many countries, there is a long tradition of consuming processed sheep and goat meat products as well as the consumption of light carcasses of lambs and kids many of them commercialized as quality meat brands with protected designation of origin (PDO) or geographical indication (PGI). In this Special Issue of Foods, we encourage the submission of manuscripts, both original research and review articles, related to sheep and goat meat and meat processing. While we are interested in all kinds of sheep and goat meat products, we particularly welcome the submission of manuscripts dealing with new meat products of those species. We also welcome manuscripts related to methodologies and techniques to assess sheep and goat meat quality, especially those that are non-invasive and nondestructive. The meat and meat products quality in a broader sense, including sensory quality and food safety, will undoubtedly be a subject to be addressed.

Prof. Severiano R. Silva
Prof. Alfredo Jorge Costa Teixeira
Dr. Cristina Miranda Guedes
Guest Editors

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