Processing and Nutritional Evaluation of Animal Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: 20 October 2024 | Viewed by 326

Special Issue Editors

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Guest Editor
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Interests: lipid oxidation; processing; lipids; meat; fatty acids; food science

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Guest Editor
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
Interests: lipid oxidation; processing; lipids; meat; fatty acids; food science

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Guest Editor Assistant
Institute of Quality Standard and Testing Technology for Agro-Products of Chinese Academy of Agricultural Sciences, Beijing, China
Interests: lipid oxidation; processing; lipids; meat; fatty acids; food science
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Special Issue Information

Dear Colleagues,

Animal products (e.g., meat, aquatic, dairy products, and eggs) play an increasingly important role in our modern diet and ensuring food security. Processing is an indispensable part of food manufacturing to convert raw material into desirable and digestible forms. The processing of animal products includes both physical, chemical, and biological technologies, such as drying, salting, smoking, enzymolysis, fermenting, etc. There has been increased interest recently in the functional development and utilization of animal by-products, such as animal bone collagen peptides, animal blood, egg shell calcium, and egg shell membrane peptides, etc.  These processing technologies are applied to fulfil some critical requirements of the food industry and consumers, such as safety and enhanced shelf life. They also allow the production of designer products that fulfil special requirements such as reduced sodium, high fiber content, and improved product stability against oxidative processes. Recently, there has been increasing market demand for products with increased functional and nutraceutical value. Nutritional value is an important characteristic for animal products. Nutritional evaluation plays a very important role in guiding the processing of animal products, especially for some functional foods. Meanwhile, scientific nutritional evaluation can also help consumers gain a more accurate understanding of animal products.

Dr. Guofeng Jin
Dr. Yuanyuan Liu
Guest Editors

Dr. Xiaoyan Tang
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • animal products
  • processing technologies
  • quality changes
  • animal by-products
  • nutritional evaluation
  • animal proteins and peptides
  • animal lipids

Published Papers

This special issue is now open for submission.
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