Animal-Derived Foods: Authenticity and Traceability, Quality and Safety Control - Volume II

Given the success of Research Topic Animal-Derived Foods: Authenticity and Traceability, Quality and Safety Control and the rapidly evolving subject area, we are pleased to announce the launch of Volume II.

Animal-derived foods refer to all edible animal tissues, eggs, and milk, including meat and its products, aquatic animal products, etc. Animal-derived foods are the most important part of restaurant food and prefabricated dishes. However, their authenticity and geographical origin traceability at present are becoming more and more prominent, especially as individual producers and operators fabricate food sources or adulterate food in order to pursue profits. In addition, the quality and safety of animal-derived foods depend on various factors including quality and origin of raw materials, processing methods, processing and storage conditions, environmental pollution, etc., and thus the formation and control of quality and potential endogenous harmful substances in animal-derived processed food are still limited, especially the monitor of authenticity and origin traceability for raw materials, the generation mechanism of quality, the formation pathway and mitigation strategies of harmful substances. Therefore, investigations on authenticity and traceability, quality and safety control of animal-derived foods are extensively demanded, and we hereby established the article collection on this research topic.

This Research Topic aims to contribute to filling the gap in the knowledge about novel methodologies including instrumental methods, chemometrics and other advanced means for determining the authenticity and geographical origin of animal-derived foods such as meats, animal aquatic products, etc.; the formation mechanisms and regulation of their quality and safety, especially various factors including quality and origin of raw materials, processing methods, processing and storage conditions, environmental pollution and understanding why and how these factors affect their quality and safety; new methods and technologies for determining the potential endogenous harmful substances formed in animal-derived food processing, understanding their formation mechanisms, transformation and seeking effective mitigation strategies.

We welcome manuscripts from the following subtopics (but not limited to):

· Novel techniques and chemometrics for determining the authenticity and geographical origin of animal-derived food;

· Effects of processing techniques and conditions on the formation of food structures at macro- and micro-level, and its relationship with bioavailability, digestibility, and absorption of main components in animal-derived food;

· Effects of various factors including quality and origin of raw materials, processing methods, processing and storage conditions, environmental pollution on quality and safety of animal-derived food;

· Novel insights in the formation and regulation of quality in animal-derived processed food;

· Novel methodologies for the determination of various hazards in animal-derived food;

· Formation mechanism, transformation, and mitigation strategies of various endogenous harmful substances potentially formed in processed animal-derived food.