Overview

This Reprint presents a collection of peer-reviewed articles examining the nutritional value of meat and meat products and their role in human health. Meat remains an important component of human diets, providing high-quality protein, essential amino acids, and highly bioavailable micronutrients such as iron, vitamin B12, zinc, and selenium. At the same time, meat consumption continues to be widely debated in relation to chronic disease risk, food processing practices, sustainability concerns, and evolving consumer preferences. The contributions provide updated evidence on the nutritional composition of meat and meat products. Several studies analyze nutrient profiles and bioavailability of key micronutrients, while others explore the role of meat consumption in achieving nutrient adequacy among specific population groups. Additional articles evaluate the relationship between meat intake, dietary patterns, and cardiometabolic or cancer-related outcomes, highlighting the importance of considering meat consumption within the broader dietary context. This Reprint also addresses technological and nutritional aspects of meat processing. Furthermore, selected articles investigate the nutritional characteristics of alternative protein sources and examine consumer attitudes toward conventional and emerging meat products. Together, the studies presented in this Reprint offer a comprehensive and balanced overview of the current research on meat and meat products in human nutrition, emphasizing both their nutritional contributions and the challenges associated with processing, consumption patterns, and evolving food systems.

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