Quality of Eggs, Poultry Meat and Egg Products

Dear Colleagues,

The quality of eggs, poultry meat, and egg products is vital to the modern food industry, influencing consumer satisfaction and nutritional value. Their production involves breeding, feeding, and processing steps that determine their taste, texture, and composition. Advances in farming and processing—such as improved breeding techniques, optimized feed, and innovative methods—have significantly enhanced product quality, safety, and shelf life. Innovative packaging further supports freshness and extended storage. With the growing demand for healthier, sustainable food, the industry is also focusing on environmentally responsible practices, including resource efficiency, reduced emissions, and improved animal welfare. Food safety and traceability are gaining importance in maintaining the integrity of egg and poultry products. This Special Issue aims to showcase current research on egg and poultry meat quality, highlighting technological innovations, sustainable practices, and evolving consumer expectations that shape production and processing in this important sector of the food industry.

Dr. Nives Marušić Radovčić
Prof. Dr. Helga Medić
Guest Editors

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