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EnglishMeat and fish flesh are important suppliers of proteins, vitamins and micronutrients in the human diet. Meat and fish products play and important economic role at the world level. The level and evolution of consuption highly differs according to species and geographical areas. Production level needs to fulfill the increasing population worldwide, while considering the environmental, societal and economic components of sustainable developpment. This manuscript presents a general introduction of the main common quality components of carcasses, meat and fish flesh. In the next papers, each main meat/flesh chain (cattle, sheep, pork, poultry and fish), is described: production, consumption specific meat quality comonents and expectations of chain actors, main issues and research topics. francaisLa viande et la chair de poisson constituent une source essentielle d proteines, de vitamines et de micronutriments pour l'alimentation humaine. Les produits carnes representent une activite economique importante au niveau mondial; le niveau et l'evolution de leur consommation varient fortement seleon les especes et les zones geographiques. Le volume des productions doit repondre a l'accroissement de la population mondiale, tout en considerant les composantes environnementales, societales et economiques du developpement durable. Cet article constitue une introduction generale au numero special "Le muscle et la viande". Il definit les principales composantes de qualite des carcasses, de la viandde ou de la chair communes aux sifferentes especes animales. Dans les articles suivants les principales filieres (bovin, ovin, porc, poulet, poisson) sont presentees: production, consommation, problemes de qualite specifiques et attentes des acteurs, enjeux et questions de recherche prioritaires.

Les principales composantes de la qualité des carcasses et des viandes dans les différentes espèces animales