**About the Editor**

**Nelson Huerta-Leidenz** Emeritus Professor of Universidad del Zulia (LUZ), Venezuela, and Researcher, International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, USA. He earnt his degrees from LUZ (Veterinary Medicine) and Texas A&M University (M.S. and Ph.D.). From 1978 to 1997, he was a full-time professor at Agronomy Faculty of LUZ. His research interests include applied growth, meat yield and quality, and meat grading of large ruminants. He has generated 106 refereed journal articles, edited 4 books and authored or coauthored 11 book chapters, in addition to other contributions. He is a member of publishing committees of different scientific journals and has served as a referee of several international journals. He was a President of the Mexican Meat Science and Technology Association (2014–2016) and is an Honorary Member of the Venezuelan Beef Council (CONVECAR). Since 2010, he has served as an invited board member of the International Stockmen's Educational Foundation. He has received recognition from the American Meat Science Association (2010 International Lectureship Award) and Mexican Meat Council (2015 Academic Merit Award).

### *Editorial* **Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources**

**Nelson Huerta-Leidenz**

> Department of Animal and Food Sciences, Texas Tech University, P.O. Box 42141, Lubbock, TX 79409-2141, USA; nelson.huerta@ttu.edu; Tel.: +1-956-250-4337
