Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork

Dear Colleagues,

Meat quality, safety, and nutritional value are influenced by the wide range of conditions to which meat-producing animals are exposed from 'farm to fork'. In this context, an understanding of factors affecting the quality of meat at every stage of the production chain is beneficial for the control and enhancement the quality of meat-based food. Research that links the dynamics involved in all stages of meat production is necessary to sustain the positive role of meat in the human diet as as it is a rich source of essential nutrients required for development, growth, and maintenance. As in recent times, it is crucial that the sustainability of meat production, as well as the quality and safety of meat products, come under intense scrutiny as a result of the negative implications of livestock farming and meat consumption on the environment and human health, respectively.

This Special Issue seeks to connect the latest advances and developments in meat production and processing, incorporating a multitude of aspects. In this Special Issue, we invite researchers to contribute original or review articles related to the effects of diet and animals’ condition on the quality of raw materials and processed meat, innovative methods of processing of meat, nutritional value of meat and meat products, and functional meat products. We look forward to your contribution.

Dr. Małgorzata Karwowska
Dr. Justyna Batkowska
Guest Editors

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