Quality of Eggs, Poultry Meat and Egg Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 31 March 2026 | Viewed by 17
Special Issue Editors
Interests: meat and meat products; meat quality; meat processing; aroma; physicochemical characteristics; sensory analysis; texture; lipid and protein oxidation; poultry and egg quality
Special Issues, Collections and Topics in MDPI journals
Interests: quality of meat and meat products; aroma; lipolysis; proteolysis; oxidation; poultry and egg quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
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
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- egg quality
- poultry meat quality
- egg products
- poultry farming
- nutritional composition
- processing technologies
- packaging innovation
- sustainability
- food safety
- consumer trends
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