New Aspects of Meat Quality

Dear Colleagues,

Meat quality has always been important to the consumer, and consumer demand of high-quality meat is increasing day after day. Thus, the meat industry should consistently produce high-quality meats that are tasty, nutritious, and safety. Recently, meat quality traits have been classified by three categories including appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT). The AQT (meat color, drip and purge, texture and firmness, marbling, etc.) and EQT (tenderness, flavor, juiciness, etc.) are traditionally important; however, recently, additional RQT (safety, nutrition, animal welfare, quality assurance schemes, ethical meat production, and imparts of meat on human health, etc.) have been hugely important in the purchasing intention of consumers.

This Special Issue will focus on the diverse aspects of meat quality traits. You are cordially invited to submit review articles and original research papers related to new approaches to measuring meat quality traits; recently developed techniques for predicting meat quality; studies of muscle structure in relation to the eating qualities of cooked meat; the authenticity or quality control of meat quality, the current qualities of consumer and public perceptions; and what is sustainable, ethical, desirable, and healthy in meat production and consumption.

Prof. Dr. Seon-Tea Joo
Guest Editor

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