Manuscript Topics

Meat is a nutrient-dense animal product of high biological value, rich in proteins and essential amino acids, essential fatty acids such as omega-3, micronutrients (iron, zinc and selenium), and vitamins (B12 and D). Meat therefore plays a crucial role in human growth and development, and is an important food product worldwide. With the expected increase in meat demand and consumption worldwide, it is essential to examine how meat quality, including organoleptic properties, safety and functional quality, comes into play and how they can be continuously guaranteed to consumers, while developing sustainable production practices. Innovations in meat industry including digitalization and ecofriendly approaches to improve the sustainability of the meat production and consumption would be key elements to achieve the sustainable development goals. In fact, innovation is a pivotal way that affects many actors’ management decisions at both the farming systems/production level and the food supply chain. This special issue aims to consider, through an interdisciplinary farm-to-fork perspective, the emerging strategies aiming to improve the multiple qualities of meat and meat products. It further conveys special attention to research and review papers that discuss the emerging concepts and ideas in the frame of sustainable production practices, innovative use of technology and digitalization, quality evaluation including non-invasive and imaging methods, environmental sustainability, consumer attitudes and expectations, and innovative approaches such as foodomics, aiming to develop and better valorize both fresh and traditional/ethnic meat products.

Potential topics include but are not limited to the following:
• Advances and emerging technologies to improve the quality and eating quality of fresh meat and meat products
• Non-destructive methods to evaluate the intrinsic qualities of meat and meat products
• Foodomics to evaluate meat quality and understand the underlying mechanisms
• Factors that impact meat quality determination
• Implementation of digitalization and Meat Industry 4.0
• Consumer behavior towards sustainable labeling and certification of meat products
• Strategies to improve and promote the development of innovative technologies in the meat sector
• Improving the intrinsic quality and sustainability of meat production and consumption
• Meat adulteration, authenticity and fraud

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