Processing and Nutritional Evaluation of Animal Products

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

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