Traditional meat products have high sensory quality, usually with high nutritional value, produced in a small scale, using ingredients and procedures from ancient times. Producers must have the ability to satisfy the expectations of consumers, regarding sensory, nutritional aspects, and safety, considering that they are increasingly more demanding and more informed, turning this into an important challenge. On the other hand, consumers when buying food products should not be concerned with safety, this being entirely of the producers’ responsibility. Considering the great complexity of all aspects related to meat products’ safety, it is the biggest challenge for producers nowadays.

In this context, it is necessary to evaluate and improve safety of traditional meat products from the producers to the consumers, while preserving or improving their quality. The hazards associated with traditional meat products are, mainly, microbiological (Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, and enterohaemorrhagic Escherichia coli) and chemical (such as biogenic amines of microbial origin—tyramine, histamine, putrescine, and cadaverine—and polycyclic aromatic hydrocarbons (HPA)).

The aim of this special issue is to publish high-quality research manuscripts as well as reviews addressing recent developments on the quality improvement of traditional meat products worldwide, namely, food safety and food quality aspects, such as the use of starter cultures or new preservation methods.

Potential topics include but are not limited to the following:

• Quality and safety of traditional meat products
• Safety and preservation of meat and other raw materials
• Microbiological and chemical contaminations throughout the food supply chain
• Improvement of processes technology towards quality and safety
• Shelf-life increase
• Accelerated shelf-life studies
• Intelligent packages
• Quality and safety improvement using starter cultures