Carcass and Meat Quality in Ruminants

<p>Dear Colleagues </p><p>Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culture. Food quality is a complex term that includes in addition to safety such intrinsic characteristics as appearance color texture and flavor which are modified by both pre- and post-mortem factors. For this Special Issue we included studies on any of these factors or preservation methods for improving the quality and shelf-life of meat. We also collected manuscripts on carcass development quality and valorization. We are interested in applied research and the interaction between pre- and post-mortem factors e.g. nutrition and preservation methods for improving the quality and conservation of a carcass and meat and methods for assessing carcass quality (ultrasound image analysis etc.). However manuscripts related to the extrinsic characteristics (origin quality labels price etc.) of a carcass or meat do not fall into the scope of this Special Issue.</p>