Meat quality is a research area that focuses on the various aspects that influence the overall quality of meat products, such as taste, texture, tenderness, juiciness, and color. This field of study examines the factors that affect meat quality, including animal genetics, diet, handling and processing practices, as well as storage and cooking methods. Researchers in this area aim to improve the sensory attributes of meat products, enhance consumer satisfaction, and ensure food safety and food sustainability. Techniques such as sensory evaluation, instrumental analysis, and biochemical assays are commonly used in meat quality research.