This Special Issue focused on cutting-edge research applications of OMICs tools to characterize or manage the quality of muscle foods. Eleven published papers applied transcriptomics, targeted and untargeted proteomics, metabolomics, and genomics, among others, to evaluate meat quality, to determine the molecular profiles of meat and meat products, to discover and/or evaluate biomarkers of meat quality traits, and to characterize the safety, the adulteration, and the authenticity of meat and meat products.