Browsing Food Quality & Sensory Science by Subject "Food Science"
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From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat ProductsMeat production has increased globally over the past decades and is expected to keep growing. At the same time, consumers have become more demanding with respect to the quality of meat and meat products. Producing high quality meat consistently is a big challenge for meat producers, processors, and retailers due to the intrinsic variability of the raw material, but it also generates the necessity to develop, improve, and upgrade the current quality analyses by faster and more reliable ones. Precisely, as results of the recent technological and biotechnological advances, a plethora of new possibilities have been opened for the meat production and processing sectors, and a vast improvement of the quality assessment and assurance throughout the whole processing could now be a reality. This special issue aims to cover the recent advances on quality assurance and assessment of fresh meat and meat products.