Editorial: Food of the future: meat and dairy alternatives by Jean-François Hocquette, Sghaier Chriki, Sghaier Chriki, Marie-Pierre Ellies-Oury, Marie-Pierre Ellies-Oury, Fang Fang, Antti Knaapila

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The marbling of carcases is determined more by the characteristics of the animals themselves than by farming practices by John Albechaalany, Kizkitza Insausti, Marie-Pierre Ellies-Oury

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Consumer perception of “artificial meat” in the educated young and urban population of Africa by Moïse Kombolo Ngah, Sghaier Chriki, Sghaier Chriki, Marie-Pierre Ellies-Oury, Marie-Pierre Ellies-Oury, Jingjing Liu, Jean-François Hocquette

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Editorial: Novel trends in cultured meat research by Sishir K. Kamalapuram, Marie-Pierre Ellies-Oury, Marie-Pierre Ellies-Oury, Sghaier Chriki, Sghaier Chriki, Jean-François Hocquette, Andrew C. A. Wan, Ivana Gadjanski

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Review: Will “cultured meat” transform our food system towards more sustainability? by Jean-François Hocquette, Sghaier Chriki, Dominique Fournier, Marie-Pierre Ellies-Oury

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Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality by Jingjing Liu, Marie-Pierre Ellies-Oury, Todor Stoyanchev, Jean-François Hocquette

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German consumers’ attitudes toward artificial meat by Anne-Katrin Jacobs, Hans-Wilhelm Windhorst, Hans-Wilhelm Windhorst, Julia Gickel, Sghaier Chriki, Sghaier Chriki, Jean-François Hocquette, Marie-Pierre Ellies-Oury, Marie-Pierre Ellies-Oury

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Perception of cultured “meat” by Italian, Portuguese and Spanish consumers by Jingjing Liu, João M. Almeida, Nicola Rampado, Begoña Panea, Élise Hocquette, Sghaier Chriki, Sghaier Chriki, Marie-Pierre Ellies-Oury, Marie-Pierre Ellies-Oury, Jean-Francois Hocquette

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Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat by Jingjing Liu, Élise Hocquette, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François Hocquette

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Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions by Stergios Melios, Konstantinos Gkatzionis, Jingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-Francois Hocquette

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Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits by Marie-Pierre Ellies-Oury, Jean-François Hocquette, Sghaier Chriki, Alexandre Conanec, Linda Farmer, Marie Chavent, Jérôme Saracco

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Technological Aspects of Bridging the Gap Between Cell-Based Food and Conventional Meat by Cheorun Jo, Hyun Young Jung, Jean-François Hocquette, Marie-Pierre Ellies-Oury1, Minsu Kim, Sghaier Chriki

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Research in Beef Tenderness and Palatability in the Era of Big Data by David Pethick, Graham Gardner, Isabelle Legrand, Jean-François Hocquette, Jerzy Wierzbicki, Marie-Pierre Ellies-Oury1, Rod J. Polkinghorne

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Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines by Jingjing Liu, Marie-Pierre Ellies-Oury, Liselotte Pannier, Dominique Gruffat, Denis Durand, Faustine Noel, Bernard Sepchat, Isabelle Legrand, Sophie Prache, Jean-François Hocquette

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Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat” by Sghaier Chriki, Vincent Payet, Sérgio Bertelli Pflanzer, Marie-Pierre Ellies-Oury, Jingjing Liu, Élise Hocquette, Jonatã Henrique Rezende-de-Souza, Jean-François Hocquette

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New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities by Alexandre Conanec, Brigitte Picard, Denis Durand, Gonzalo Cantalapiedra-Hijar, Marie Chavent, Christophe Denoyelle, Dominique Gruffat, Jérôme Normand, Jérôme Saracco, Marie-Pierre Ellies-Oury

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Does transport affect the eating quality potential of beef from Limousin cows in France? - A case study by Nathalia da Silva Rodrigues Mendes, Renato Rodrigues Silva, Moïse Kombolo-Ngah, Pierre-Philippe Rivet, Jerôme Tondusson, Tatianne Ferreira de Oliveira, Sghaier Chriki, Marie-Pierre Ellies-Oury, Jean-François Hocquette

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