**About the Editors**

**Claudia Ruiz-Capillas** has a degree in Veterinary Medicine from UCM (Spain). She is currently a senior research scientist in the Institute of Food Science Technology and Nutrition (ICTAN-CSIC). She addresses various lines of research, including the development of healthier meat products (fat analogues, reduction of salt and additives, etc.); meat analogues; sensory characteristics and consumer studies; chemical, physical, and, structural changes in the components and properties of meat products; quality and safety characteristics with special reference to biogenic amines, nitrates, and nitrites; and the application of storage technologies (HP, protective atmospheres, etc.). She has participated in and led a number of national and international research projects. She has published over 155 peer-reviewed research articles, 18 book chapters, and numerous scientific outreach articles (h-index: 38). She has also been a gues<sup>t</sup> co-editor of several Special Issues of journals and the co-editor of some books.

**Ana Herrero Herranz** has a degree in Chemistry from UCM (Spain). She is currently a scientific researcher at the Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC). Her research focuses on the development of healthier meat products with reference to lipid content and certain bioactive compounds (minerals, fiber, etc.). This research uses various reformulation strategies to study the relationships between the physicochemical and textural properties of these products, as well as structural changes (using vibrational spectroscopy in situ). She has taken part in national and international projects and projects with private enterprises, acting as principal researcher. She has published articles in SCI journals (80) and scientific outreach journals (19) and has written several book chapters (15). She has also given courses and seminars, taught at the university level (degree and doctorate), and taken part in the direction of doctoral theses and training of students, technical personnel, etc.

### **Preface to "Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics"**

Meat and meat products are widely demanded and accepted by consumers. Health is one of the main criteria for consumers when choosing the type of food they eat. This, along with more sustainable global production, changes in lifestyles, and nutritional ideologies in pockets of the population, has led to the fact that today there is a growing demand in the market for healthier and more functional foods. All these factors are responsible for new trends and innovations in the development of new health products, among which are novel strategies for the development of healthier meats and meat products at different stages of the food chain from farm to fork. These strategies are based mainly on the reduction or elimination of unhealthy components, which may or may not be replaced by a healthy alternative. This is done while maintaining the same quality criteria demanded of traditional products in terms of their sensory, technological, nutritional, functional, safety, and other characteristics.

This Special Issue has collected nine original research articles, two reviews, and one editorial (https://www.mdpi.com/2304-8158/10/11/2578/htm) with all-new, relevant information. These papers cover different strategies for modifying meat and meat products to make them healthier and more sustainable and the different quality control methods for monitoring them.

This SI will prove very useful and interesting for all those involved in the meat and meat products industry from farm to fork (livestock producers, processing companies, researchers, scientists, consumers, administration, etc.). Lastly, many of the studies featured in this SI leave the door open to future research in this area of growing interest, not only for the meat and meat product industry but for other foods as well.

We would like to acknowledge the efforts of the authors of the publications in this Special Issue.

> **Claudia Ruiz-Capillas, Ana Herrero Herranz** *Editors*
