Contents: Recent Advances and Innovation in Meat with Reference to Processing Technologies; Probiotic Meat Products; Contaminants in Animal Products; Chemical Contaminants in Poultry Meat and Products; Meat Product Reformulation; The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage; Developing New High-Protein-Content Traditional-Type Greek Yoghurts Based on Jersey Cow Milk; Biofortification of Chicken Eggs with Vitamin K— Nutritional and Quality Improvements; Risk Management of Egg and Egg Products; Sustainable Approaches in Whey Cheese Production; Milk Coagulation Properties