Explore the critical factors influencing ruminant meat quality with “Evaluation of Carcass and Meat Quality in Ruminants.” This essential EAAP Scientific Series book delves into consumer demands, defining traits like tenderness, juiciness, and color. Discover how carcass evaluation aids in precocious classification and learn about crucial aspects like safety and traceability. Covering beef and sheep, the book highlights historical and modern developments in grading, emphasizing new concepts and technologies. Advanced techniques such as ultrasounds, spectral imaging, and NIRS are presented for composition and quality assessment. Uncover the predictive power of phenotypic and genetic markers for superior meat production. A must-read for professionals in livestock and meat science seeking to enhance product value and meet market expectations.