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Dear Colleagues, Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culture. Food quality is a complex term that includes, in addition to safety, such intrinsic characteristics as appearance, color, texture, and flavor, which are modified by both pre- and post-mortem factors. For this Special Issue, we included studies on any of these factors or preservation methods for improving the quality and shelf-life of meat. We also collected manuscripts on carcass development, quality, and valorization. We are interested in applied research and the interaction between pre- and post-mortem factors, e.g., nutrition and preservation methods for improving the quality and conservation of a carcass and meat, and methods for assessing carcass quality (ultrasound, image analysis, etc.). However, manuscripts related to the extrinsic characteristics (origin, quality labels, price, etc.) of a carcass or meat do not fall into the scope of this Special Issue.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- lambs --- carcass characteristics --- meat quality --- vitamin E --- rosemary residue --- cinisara breed --- beef --- cured meat --- fat --- fermented sausage --- Pisum sativum --- fatty acids --- colour --- texture --- soybean --- carcass fatness --- image analysis --- prediction --- young bulls --- goat meat --- food safety --- E. coli --- preharvest management --- postharvest intervention --- buffalo --- carcass --- costs --- meat --- supplementation --- rearing system --- tissue composition --- breed --- lipogenesis --- GPAT1 --- SNAP23 --- fatty acid composition --- Hanwoo steer --- Cape Lob Ear --- Cape Speckled --- Boer Goat --- meat goat breeds --- meat tenderness --- meat colour --- collagen --- chevon --- Onobrychis viciifolia --- condensed tannins --- performance --- plasma metabolites --- meat color --- beef cattle --- Angus bulls --- growth rate --- crossbred Holstein --- n/a

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In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact.This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.

altitude --- carcass quality --- meat quality --- amino acid --- fatty acid --- natural extract --- curing agents --- sausages --- Cinta Senese pig --- immunocastration --- entire male --- castration --- pig --- dry-cured ham --- Iberian pig --- extensive system --- low-protein diet --- carcass --- fatty-acid profile --- Liangshan pig --- traditional pig products --- swine --- Alentejano --- Bísaro --- Ribatejano --- dorsal subcutaneous fat --- pork quality --- lncIMF4 --- intramuscular preadipocyte --- differentiation --- autophagy --- aggression --- agonistic behavior --- darkness --- light --- mixing --- photoperiod --- regrouping --- skin lesions --- Sus scrofa --- Iberian pork --- quality standard --- qualitative analysis --- in-depth interviews --- adipose tissue --- plasma hormones --- lipogenic enzymes --- fatty acids --- animal welfare --- transport --- stress --- pigs --- pork --- solid-phase microextraction --- mass spectrometry --- aroma --- meat --- genetic marker --- ham processing --- ham quality

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The first English translation of Johannes Weigelt's 1927 classic makes available the seminal work in taphonomy, the study of how organisms die, decay, become entombed in sediments, and fossilize over time. Weigelt emphasized the importance of empirical work and made extensive observations of modern carcasses on the Texas Gulf Coast. He applied the results to evidence from the fossil record and demonstrated that an understanding of the postmortem fate of modern animals is crucial to making sound inferences about fossil vertebrate assemblages and their ecological communities. Weigelt spent sixteen months on the Gulf Coast in the mid-1920s, gathering evidence from the carcasses of cattle and other animals in the early stages of preservation. This book reports his observations. He discusses death and decomposition; classifies various modes of death (drowning, cold, dehydration, fire, mud, quicksand, oil slicks, etc.); documents and analyzes the positions of carcasses; presents detailed data on carcass assemblages at the Smither's Lake site in Texas; and, in a final chapter, makes comparisons to carcass assemblages from the geologic past. He raises questions about whether much of the fossil record is a product of unusual events and, if so, what the implications are for paleoecological studies. The English edition of Recent Vertebrate Carcasses includes a foreword and a translator's note that comment on Weigelt's life and the significance of his work. The original bibliography has been brought up to date, and, where necessary, updated scientific and place names have been added to the text in brackets. An index of names, places, and subjects is included, and Weigelt's own photographs of carcasses and drawings of skeletons illustrate the text.

Vertebrates, Fossil. --- Paleoecology. --- Vertebrates, Fossil --- Paleoecology --- Palaeoecology --- Ecology --- Paleobiology --- Chordata, Fossil --- carcass, bones, paleontology, paleobiology, vertebrate, invertebrate, english, translation, 1920s, 20th century, contemporary, modern, taphonomy, organisms, sediment, fossils, observation, paleoecology, smithers lake, texas, regional, animals, preservation, death, decomposition, southern, united states, usa, america, american, drowning, dehydration, fire, mud, quicksand, oil slick, cause.

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Rabbit breeding, although being a small sector of animal husbandry, is widespread in many areas of the world, as the rabbit is intended both for food (meat) and not food (fur) purposes. The rabbit production chain has to face various problems, mainly concerning animal health and product quality. To overcome these issues, studies using a multidisciplinary approach addressing aspects of the rabbit nutrition and feeding, with a direct impact on the rabbit farming, welfare, health, and meat quality are particularly appreciated and requested by the scientific community. This book is composed of four original papers and one review focused on different nutritional approaches. In particular a phyto-additive (thyme essential oil) and a rabbit-derived bacteriocin-producing strain (Enterococcus faecium CCM7420) with probiotic properties were investigated as new feed additives, while two types of insect fats were studied, in order to understand their effects as dietary replacements for soybean oil and their in vitro antimicrobial activities as alternative raw materials. Results collected in this book will be of particular interest for farmers and animal nutritionists working in the rabbit breeding sector

digestibility --- enzyme activity --- gut histology --- milk replacer --- rabbit --- Enterococcus faecium --- enterocin --- microbiota --- intestinal morphology --- phagocytic activity --- serum biochemistry --- meat quality --- weight gain --- thymol --- bioavailability --- antioxidant --- insect fat --- Hermetia illucens --- Tenebrio molitor --- gut microbiota --- antimicrobial effect --- rabbit feeding --- insoluble fibre --- soluble fibre --- feed efficiency --- whole body and carcass chemical composition --- energy nitrogen and mineral balance --- fibre digestibility --- mucosa morphology --- energy nitrogen and mineral retention efficiency

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Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.

meat quality --- sensory and technological quality --- serratus ventralis muscle --- modeling --- suckling cattle --- immunohistology --- pig --- carcass --- LC-MS/MS --- calpain --- sensorial and technological quality --- on-line --- infraspinatus muscle --- statistical tools for meat quality prediction --- malondialdehyde --- skeletal muscle --- chuck sale section --- male and female turkeys --- rearing managements --- dry-cured belly --- meat science --- breeders --- carcass characteristics --- production systems --- castration --- muscle biochemistry --- biomarker --- monitoring --- sample preparation --- quality --- bovine proteomics --- h2afx --- prediction --- broilers --- nutritional --- phenol --- shear force --- beef performances --- fetus --- complexus muscle --- near-infrared spectroscopy --- phenotypic model --- sensory acceptability --- cull cow --- trade-off --- meat sensory properties --- one-dimensional electrophoresis --- rhomboideus muscle --- boar taint --- OMICs tools --- pancetta --- longissimus muscle --- spectroscopy --- carcass and meat qualities --- finishing practices --- pre-weaning period --- grass-fed --- nutritional quality --- pasture --- consumer --- tenderness --- predictive model --- intramuscular fat --- fattening period --- rearing surveys --- rearing practices --- cows --- young bulls --- machine learning --- breed --- farm survey --- beef quality --- biological marker --- Folin-Ciocalteu --- decision trees --- natural antioxidant --- meat --- color attributes --- bovine --- processed meat --- meat rheological properties --- growth period --- muscle proteins --- extracellular matrix --- beef tenderness --- farm-to-fork