State of the Art in Meat and Egg Processing and Preservation in Food Science

Dear Colleagues,

Meat and meat products as well as egg are ranked among the basic food items available to humans, aiding in fulfilling most of their body requirements. Nowadays, consumers are looking for food products with specific features to improve their health and prevent diet-related diseases. Meat and its products are among the best sources of high-quality protein but are also a source of NaCl in diets. In turn, chicken eggs are considered to be nature’s perfect food because of their multifunctional properties; however, eggshells are microbiologically contaminated. Meat and egg processing and preservation are vital aspects of food science, ensuring food safety, quality, and shelf-life extension. Continuous advancements in processing technologies and preservation methods are driven by the increasing demand for convenient, nutritious, and minimally processed meat and egg products. These innovations aim to address challenges such as microbial contamination, lipid oxidation, and nutrient degradation while meeting consumer preferences for natural, additive-free foods. Understanding the complex biochemical and microbiological processes involved in meat and egg deterioration is crucial for developing effective preservation strategies and optimizing processing techniques.
This Special Issue will examine the current state of the art in meat and egg processing and preservation within the realm of food science. It will explore recent advancements in processing technologies, preservation methods, and packaging solutions aimed at enhancing food safety, extending shelf-life, and maintaining product quality. Additionally, emerging trends and future prospects in the field will be discussed.
We invite you to publish original research papers and reviews on topics presenting current knowledge on the effects of processing on meat and meat products and egg in different aspects: nutritional, technological, quality, and food safety.

Prof. Dr. Ewa Czarniecka-Skubina
Dr. Małgorzata Moczkowska-Wyrwisz
Guest Editors

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• meat processing
• egg processing
• preservation
• food safety
• quality
• nutrition value
• shelf-life extension
• preservation methods
• new technologies
• packaging