In this thematic issue, the potential of Omics methods currently applied to meat research have been demonstrated through seventeen papers that grouped seven reviews and ten original research papers. Overall, the papers described cutting-edge Omics methods to study several key aspects of meat quality, which were mainly dominated using proteomics (both traditional and label-free shotgun approaches), followed by metabolomics, lipidomics and new emerging approaches such as Rapid Evaporative Ionization Mass Spectrometry (REIMS) fingerprinting.