Current research and emerging tools to improve fresh red meat quality

A consumer’s decision to purchase red meat is guided by a combination of many interacting factors including safety, nutrition, sustainability and perception healthiness along with variety sensory characteristics such as colour, marbling, tenderness, juiciness flavour. Red quality complex influenced intrinsic extrinsic factors, spanning the chain from breed/genetics through final end product key influences coming on-farm management post-mortem processing. As result various consumer demands, importance both safety has in recent times come fore for industry, steps meet these requirements having large bearing on profitability. Therefore, critical review which can help control traits very important. Accordingly, several processing strategies were proposed at research industry level aiming improve fresh traits. This summarises current methods applied advances prediction tools carcass technological These are also relevant microbiological status carcasses produced, developments analysis, aim understand properties consumers responses. The potential foodomics approaches discussed under topics genomics, proteomics metabolomics, our understanding underlying biological mechanisms behind variation their use discovery putative biomarkers. We further considered emerging sequencing-based used microbial community composition meat.