The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such
as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat’s color, water
holding, and texture. Postmortem anomalies can result in deviations from this intrinsic quality. The
animals’ diet plays a crucial role in meat quality. Specific nutrients, such as proteins, vitamins, and
minerals, affect meat’s texture, flavor, and juiciness. Feeds rich in omega-3 fatty acids can improve
the sensorial quality of meat. Meat processing and methods such as aging, marinating, and cooking
affect the texture, flavor, and juiciness, which can be evaluated by specific equipment or trained
or untrained consumers. This comprehensive review investigates the relationship between animal
feeding practices and meat processing techniques and their combined impact on meat quality and
sensory perception. By synthesizing recent research, we explore how various feeding protocols
(including diet composition and feed additives) and processing methods shape meat products’
nutritional value, texture, flavor profile, and overall consumer appeal. Understanding this nexus is
crucial for optimizing meat quality while ensuring sustainability and safety in the food supply chain.
