摘要：Beef contains a plethora of healthy nutrients and it is the highest valued livestock-based food product. However, other meats (such as pork and poultry) and co-products of the meat industry can also be nutrient-dense with advantageous sensorial and technological qualities. The current standardization and grading schemes can assist in describing meats for their eating quality and/or fabrication yield, but more innovative, objective technologies are much needed to improve the segregation of the heterogeneous supply of carcasses and cuts into more homogeneous groups as regards quality and/or yield. In terms of food safety, while there have been significant improvements in reducing foodborne illnesses in the meat industry, the morbidity and mortality attributed to Salmonella, E. coli O157: H7, Listeria monocytogenes, Campylobacter jejuni, and other pathogens remain an issue with serious socioeconomic impacts. There is, therefore, a need to evaluate antimicrobials and technologies to assist in mitigating these recurrent problems in public health. This Special Issue of Foods was designed to cover scientific and technological advances in selected topics of global importance for the progress of the livestock and meat industries. Therefore, in this Special Issue, we have included contributions that encompass key current research on nutrient composition, instrumental meat grading, and food safety. This collection of scientific articles and reviews is fundamentally a profile of a much broader perspective of animal and food sciences applied in trans-cultural settings.
