Quality Assessment and Processing of Farm Animal Products

Dear Colleagues,

Since ancient times, products of animal origin have been considered a "noble food", as our ancestors hunted a food that provided them strength, longevity and even health. Today, foods of animal origin are often considered to be too rich in fat and cholesterol, with an undesirable balance of fatty acids. The quality inspection of such products could be approached by specialists from a nutritional, sensory, technological, hygienic and sanitary perspective, so that later political decision-makers can establish guidelines for the evaluation and control of the quality, safety, packaging and labeling of foods of animal origin. Regardless of the context, such as during food shortages or when there is competition to sell a surplus of animal products, consumers are concerned about the quality of food, with product safety and appropriate labelling being the first requirements. This Special Issue focuses on the quality assessment of products from farm animals, the influence of farm-level factors on their performance, and the ultimate quality and safety of raw or processed products. The quality and safety of foods are primarily associated with their genetics, nutrition and the farming system used, and later with the processing technologies, storage and marketing. The quality of animal products can be evaluated through various physical and chemical parameters depending on their origin (meat, eggs, dairy, bee products) using sensory criteria or in relation to important hygiene issues associated with the risk of animal-borne diseases or the good practices employed in processing flows. This Special Issue invites all researchers to share their findings regarding the identification and optimization of food’s quality and safety, and of consumers’ lifestyle and nutritional choices.

Dr. Simeanu Cristina
Prof. Dr. Razvan Mihail Radu-Rusu
Guest Editors

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