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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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All articles in the presented collection are high-quality examples of both basic and applied research. The publications collectively refer to apples, bananas, cherries, kiwi fruit, mango, grapes, green bean pods, pomegranates, sweet pepper, sweet potato tubers and tomato and are aimed at improving the postharvest quality and storage extension of fresh produce. The experimental works include the following postharvest treatments: 1-methylcycloprpene, methyl jasmonate, immersion in edible coatings (aloe, chitosan, plant extracts, nanoemulsions, ethanol, ascorbic acid and essential oils solutions), heat treatments, packaging, innovative packaging materials, low temperature, low O2 and high CO2 modified atmosphere, and non-destructible technique development to measure soluble solids with infra- and near infra-red spectroscopy. Preharvest treatments were also included, such as chitosan application, fruit kept on the vine, and cultivation under far-red light. Quality assessment was dependent on species, treatment and storage conditions in each case and included evaluation of color, bruising, water loss, organoleptic estimation and texture changes in addition to changes in the concentrations of sugars, organic acids, amino acids, fatty acids, carotenoids, tocopherols, phytosterols, phenolic compounds and aroma volatiles. Gene transcription related to ethylene biosynthesis, modification of cell wall components, synthesis of aroma compounds and lipid metabolism were also the focus of some of the articles.

apple flesh --- absorption --- scattering --- soluble sugars --- 905–1650 nm --- cell wall modification --- chitosan --- ethylene biosynthesis --- fruit quality --- lignin metabolism --- postharvest quality --- preharvest treatment --- amidated graphene oxide --- sulfonated poly ether ether ketone --- modified atmosphere film --- cherry tomatoes --- food packaging --- post-harvest treatment --- jasmonate --- metabolite profiling --- lipid metabolism --- Solanum lycopersicum --- ethylene inhibition --- modified atmosphere --- carbon dioxide --- phenols --- antioxidant --- ethanol --- acetaldehyde --- Phaseolus vulgaris --- peppermint --- tea tree --- storability --- minimal processed --- ready to eat --- internal packaging --- modified atmosphere packaging --- storage quality --- transpiration --- water loss --- chilling injury --- controlled atmosphere --- far-red --- aroma --- blanching --- chilling --- synthetic pathway --- volatile --- maturity --- tomato --- flavor --- postharvest --- bruise susceptibility --- apples --- mechanical shock --- transportation --- molded fiber --- expanded polystyrene --- sweet potato --- postharvest treatment --- edible quality --- transcriptome --- mango --- bioactive --- coatings --- biodegradable --- Aloe vera --- nanotechnology --- wax coating --- natural antimicrobials --- essential oils --- nanocoatings --- post-harvest --- bioactive compounds --- quality --- preservation methods --- nanomaterials --- Capsicum annuum L. --- hot water treatment --- ascorbate-glutathione cycle --- Musa AAA --- ALDH --- aroma volatile --- ester --- enzyme characteristics --- Prunus avium --- edible coatings --- Opuntia ficus-indica extracts --- storage --- anthocyanins --- phenolic compounds --- total antioxidant capacity