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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