Feeding and Processing Affect Meat Quality and Sensory Evaluation

Rodrigues, Sandra2025-12-052025-12-052025Rodrigues, Sandra S. Q. (2025). Feeding and Processing Affect Meat Quality and Sensory Evaluation. Foods. ISSN 2304-8158. 14:21, p. 1-42304-8158http://hdl.handle.net/10198/35184This special issue brings together studies showing how animal feeding and processing techniques influence meat quality, from nutritional value to texture, flavor, and shelf life. The research demonstrates that natural ingredients, sustainable diets, and innovative technologies can improve the stability, safety, and sensory acceptance of meat products.engMeat qualityAnimal feedingProcessing technologiesSensory evaluationSustainable dietsFeeding and Processing Affect Meat Quality and Sensory Evaluationeditorial10.3390/foods14213756