Research on Meat production and quality in Australia, China and France

The livestock industry in China is experiencing a notable shift towards quality and sustainability, driven by globally collaborative efforts and research advancements. This article, which is a compilation of the work presented at the EAAP congress (session 30), provides an overview of key topics in the meat industry of China, France and Australia. Ranging from the quality assessment and sustainable development of the meat field through triangular cooperation, to the quality characteristics and regulation of meat and meat production. Additionally, it explores consumer perceptions and factors affecting sensory appeal, as well as marbling evaluation in French bovines. Furthermore, it delves into the intricate relationship between nutrition, metabolism, and the efficiency of beef and lamb production. Through a collection of research findings, this article highlights the multifaceted landscape of China's livestock industry and the evolving factors influencing its growth.