Advances in Methods and Technologies for Carcass and Meat Quality Evaluation.

This article discusses the importance of advanced methods and technologies in the meat industry for meeting consumer demand and ensuring food safety. It highlights several studies that explore different aspects of meat quality, including the use of near-infrared reflectance spectroscopy (NIRS) to assess the quality of Portuguese Bísaro pork meat, the analysis of volatile organic components (VOCs) in Lueyang black chicken, the comparison of meat characteristics between a dual-purpose poultry crossbreed and commercial broilers, the impact of dietary energy and protein levels on goat meat quality, and the degradation of collagen and decorin in intramuscular connective tissue using cathepsin L. These studies provide valuable insights for improving meat quality, authenticity verification, and consumer satisfaction. [Extracted from the article]