• Theme: Tenderness, texture, and cooking technology shaping meat quality across species and muscles. Methodologically, studies compare muscle types, heat transfer, and culinary treatments to assess palatability and tenderness, illustrating a pattern of experimental design around thermal processing and sensory evaluation [6], [16], [17], [18], [19], [20].

• Theme: Nutritional biochemistry of meat, detailing amino acid composition, vitamin content, and nutrient retention during storage and cooking, highlighting how biochemical profiling of tissues correlates with quality attributes [1], [7], [10], [11].

• Theme: Pre-mortem nutrition and treatment as determinants of carcass quality, emphasizing ante-mortem handling, dietary plane effects on growth, and anatomical variation in muscle/fat/bone as predictors of meat yield and quality [2], [3], [5], [9].

• Theme: Meat industry context, safety, economics, and processing practices shaping quality standards, including science informing imported meat trade and adoption of antibiotics in processing [8], [14].

• Theme: Connective tissue and structural determinants of meat texture, combining tissue separation/determination with variation in muscle-fat-bone to explain texture differences [4], [9], [16], [19].