This review explores strategies to enhance meat quality in poultry, focusing on both management and genetic methods. Poultry meat quality is influenced by many factors, including rearing conditions, nutrition, animal welfare, and post-slaughter processing. Key management factors such as stocking density, ventilation, temperature, and humidity are emphasized for their significant impact on bird welfare and the resulting meat texture, color, and microbial stability. Welfare-enhancing practices like gentle handling, environmental enrichment, and thermal comfort are highlighted for their direct effects on stress levels and meat properties such as water-holding capacity and pH. Innovations in slaughtering and chilling techniques, including electrical and gas stunning and rapid chilling, are shown to preserve meat quality and prevent common defects like pale, soft, and exudative (PSE) or dark, firm, and dry (DFD) meat. The review also underscores the importance of hygiene protocols, hazard analysis and critical control points (HACCP) systems, and traceability technologies to ensure food safety and foster consumer trust. On the genetic front, it discusses conventional selection, marker-assisted selection (MAS), and genomic selection (GS) as tools for breeding birds with better meat quality traits, including tenderness, intramuscular fat, and resistance to conditions like woody breast. Functional genomics and gene editing are identified as the leading edge of future advances. Ultimately, the review advocates for an integrated approach that balances productivity, quality, animal welfare, and sustainability. As consumer expectations increase, the poultry industry must adopt precise, science-based strategies across the entire production process to reliably deliver high-quality meat products.

Livestock contributes to economic stability and food security by providing income, employment, and nutrient-dense animal-source foods, particularly in low- and middle-income regions. However, the sector is also a major source of anthropogenic greenhouse gas emissions, primarily methane, nitrous oxide, and carbon dioxide, raising growing environmental and public health concerns. This review synthesizes current evidence on strategies to mitigate greenhouse gas emissions from livestock systems while safeguarding productivity, food security, and human health. Emphasis is placed on the need to balance supply-side mitigation measures with demand-side interventions to avoid unintended nutritional and socio-economic consequences. Key supply-side approaches discussed include genetic improvement, optimized feeding strategies, manure and land resource management, and system-level efficiency gains. Demand-side strategies include food loss and waste reduction, shifts toward sustainable dietary patterns, and the development of alternative protein sources. Central to this review is the integration of these approaches within a planetary health framework, highlighting the interconnectedness of environmental sustainability, human and animal health, and socio-economic resilience. The review underscores that mitigation policies should be context-specific, equity-focused, and health-centered to ensure that climate goals are met without compromising access to affordable, nutritious foods. Collectively, the evidence indicates that coordinated policy action across production, consumption, and health systems is essential for achieving sustainable animal-source food production with reduced climate impact.