Sheep and goat meat production includes the increased demand for grass-fed and
organic meat and value-added products such as sausages, meatballs, and burgers. There has
also been a growing worldwide interest in ethnic cuisine that uses sheep and goat meat. For
example, Mediterranean and Middle Eastern dishes such as lamb kebabs and goat curries
can be considered under this scope. There has also been greater interest in diversifying
protein sources, including sheep and goat meat, as consumers seek better animal welfare
and eco-friendly food choices. Several factors underpin these trends. The reasons for
such trends are linked to the physicochemical, sensory, and nutritional properties and
long tradition of consuming sheep and goat meat and meat products, such as consuming
light carcasses of lambs and goat kids across EU Mediterranean countries, which are
commercialized as quality meat brands with protected designation of origin or geographical
indication provided. To evaluate and authenticate the origin and quality of sheep and goat
meat and its products, non-invasive and non-destructive methods and techniques have
gained relevance. These are topics that will be addressed in this Special Issue.
