Meat has long been a central component of the human diet, both as a food in its own right and as an essential ingredient in many other food products. Its importance has also attracted controversy. Meat consumption has, for example, been associated with chronic diseases such as cancer and heart disease. These and other concerns, such as those over safety, have led to declining consumption of some types of red meat in regions such as the EU. As a result, the questions of what defines meat quality in the minds of consumers, and the ways these quality attributes can be maintained.
