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The e-book and Special Issue “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.

Research & information: general --- Biology, life sciences --- stevioside --- organic selenium --- Hanwoo cattle --- fatty acid profile --- oxidative status --- sensory attributes --- polyamide-alginate film --- nanoparticle --- nisin --- ε-polylysine --- frankfurter --- plant extract --- active packaging --- beef --- electrical stimulation --- glycolytic potential --- quality --- temperature decline --- beef patties --- corn starch --- Osan --- tenderness --- cooking loss --- back fat --- boar taint --- entire male pig --- GC-MS --- lipid oxidation --- meat quality --- pork meat --- SPME --- VOC --- Bordaleira-de-Entre-Douro-e-Minho --- rearing system --- pasture --- concentrate --- volatile compounds --- n/a

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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