New Aspects of Shaping Quality in Meat Production, Processing and Consumption

Dear Colleagues,

In the situation of full availability of food and its wide range, consumers have an increasingly stronger influence on the creation and changes of the qualitative image of food. The quality of meat and meat products can be defined in a comprehensive approach, including aspects of safety, nutritional value, and sensory quality, and sometimes also the convenience of their use. A new trend observed is the increasing importance of the emotional aspects of the quality of these products (for example: organic farming, animal living conditions, the generation of large amounts of waste and pollution in large-scale production) for some consumers. Consumers are currently looking for food that brings them specific benefits, while producers, observing the evolution of needs, develop food segments adapted to the changing requirements of consumers. Thus, producers must provide consumers with a product that is not only safe, of high nutritional value, and attractive in terms of physical and sensory features, but also has the expected functional and health-promoting properties, which requires continuous improvement of the efficiency of agriculture and processing, as well as cooperation of these sectors with research and service institutions. Factors shaping the final quality of meat products can be divided into four groups: vital factors, including the impact of breeding and physiological stimuli, slaughter and post-slaughter changes, processing, as well as storage of finished and semi-finished products and raw materials intended for trading from the moment of completion of the technological process to consumption by the consumer. This Special Issue aims to bring together research and review papers on various new aspects relevant to shaping the quality of meat production, processing and consumption. Potential topics include, but are not limited to: meat production and processing—expectations and perspectives; conditions of consumption of meat and its products; impact of climate change on meat production; impact of meat consumption on health; determinants of the quantity and quality of meat and meat products; shaping the quality of meat and its products; providing adequate food from high-quality meat for all segments of the population. I would like to invite you to contribute papers addressing the aforementioned related aspects for this Special Issue on New Aspects of Shaping Quality in Meat Production, Processing and Consumption.

Dr. Mariusz Rudy
Dr. Ireneusz Kapusta
Guest Editors

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• production of meat and meat products
• determinants of meat consumption
• safety of meat products
• quantity and quality of meat and meat products
• health and ecological trends in meat production and processing