Improving the Safety and Quality of Eggs and Egg Products

Volume 1: Egg Chemistry, Production and Consumption

Yves Nys (Redaktør) ; Maureen Bain (Redaktør) ; Filip Van Immerseel (Redaktør)

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Les mer
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Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas.

Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.

With its distinguished editors and international team of contributors, Volume 1 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.
Forlag: Elsevier Science & Technology
Innbinding: Innbundet
Språk: Engelsk
Sider: 632
ISBN: 9781845697549

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Woodhead Publishing Series in Food Science, Technology and Nutrition


Part I: Egg production and consumption

Chapter 1: Egg and egg product production and consumption in Europe and the rest of the world


1.1 Introduction

1.2 Worldwide overview

1.3 European overview

1.4 Conclusion and future trends

Chapter 2: Social economic aspects of egg production in China


2.1 Introduction

2.2 Historical development of egg production in China

2.3 Current status of the Chinese egg industry

2.4 Future trends

Chapter 3: Egg production in Africa


3.1 Introduction

3.2 Egg production

3.3 Egg consumption, marketing and trade

3.4 The production system

3.5 Conclusion

Chapter 4: Profiling the egg consumer: attitudes, perceptions and behaviours


4.1 Introduction

4.2 Egg consumption: evidence from the literature

4.3 European legislation between consumers and eggs

4.4 Evidence from the trust pilot survey

4.5 Conclusion

Chapter 5: Egg quality assurance schemes and egg traceability


5.1 The role of eggs in human nutrition

5.2 Egg quality

5.3 Egg traceability

5.4 Conclusions

Part II: Egg formation, chemistry and quality parameters

Chapter 6: Egg formation and chemistry


6.1 Introduction

6.2 Structure of the egg

6.3 Composition of the egg

6.4 Formation of the egg: an overview

6.5 Formation of the egg yolk in the ovary

6.6 Formation of the egg white and the shell in the oviduct

6.7 Oviposition

Chapter 7: Use of high-throughput technology to identify new egg components


7.1 Introduction

7.2 Functional genomics generated new insights for the characterisation of egg proteins

7.3 Newly identified egg proteins

7.4 Conclusion

7.5 Acknowledgements

Chapter 8: The eggshell: structure and protective function


8.1 Introduction

8.2 Structure of eggshell 1 : composition and characterization

8.3 Structure of eggshell 2: biosynthesis and constituents

8.4 Applications: eggshell as an industrial raw material

8.5 Conclusions

8.6 Acknowledgement

Chapter 9: Molecules involved in chemical defence of the chicken egg


9.1 Introduction

9.2 Molecules degrading microbial components

9.3 Molecules decreasing bioavailability of iron and vitamins

9.4 Molecules inhibiting the activity of microbial proteases

9.5 Immunoglobulin superfamily

9.6 Cytokines and other mediators of immune response

9.7 Molecules involved in protection against stress and oxidative injury

Chapter 10: Advances in egg defect detection, quality assessment and automated sorting and grading


10.1 Introduction

10.2 Assessment of eggshell quality

10.3 Assessment of the internal egg quality

10.4 Automated industrial egg sorting and grading

10.5 Conclusions and future trends

Part III: Egg production and quality

Chapter 11: Poultry breeding for egg quality: traditional and modern genetic approaches


11.1 Introduction

11.2 Selection for egg quality

11.3 The structures of the egg, its formation and thepotential for genetic improvement

11.4 New genetic selection methodologies and their potential impact

11.5 Conflicts in selection goals

Chapter 12: Hen nutrition for sustained egg quality


12.1 Introduction

12.2 Variations in egg weight

12.3 Variations in the proportions of albumen and yolk

12.4 Variations in fatty acid composition

12.5 Variations in mineral and vitamin composition

12.6 Variations in yolk colour and carotenoid content

12.7 Variations in shell quality

12.8 Conclusion

Chapter 13: Effect of hen age, moult, laying environment and egg storage on egg quality


13.1 Introduction

13.2 Egg quality and the effect of increasing bird age

13.3 Induced moulting

13.4 The laying environment

13.5 Effects of egg handling and storage on egg quality

13.6 Conclusions

Chapter 14: Egg and egg product microbiology


14.1 Introduction

14.2 Egg microbiology

14.3 Egg product microbiology

Chapter 15: Alternative hen housing systems and egg quality


15.1 Introduction

15.2 External egg quality

15.3 Interior egg quality

15.4 Hygienic quality

15.5 Conclusion

Chapter 16: Avian diseases which affect egg production and quality


16.1 Introduction

16.2 Effects of bacteria on egg production and quality

16.3 Effects of viruses on egg production and quality

16.4 Effects of syndromes on egg production and quality

16.5 Effects of toxic agents on production and egg quality

16.6 Clinical perspectives

Chapter 17: Parasitism in egg production systems: the role of the red mite (Dermanyssus gallinae)


17.1 Major parasites in poultry production

17.2 Dermanyssus gallinae: biology and behavior

17.3 Pathologies associated with Dermanyssus gallinae

17.4 Acaricide treatments and consequences

17.5 New methods to control dermanyssosis

17.6 Conclusion

Chapter 18: Health risks for workers in egg production systems and methods of control


18.1 Introduction

18.2 Professional exposures in egg farming

18.3 Health effects and epidemiological features in poultry worker populations

18.4 Prevention and control of health risks

18.5 Future trends

18.6 Sources of further information and advice

Part IV: Alternative egg production systems and processed eggs

Chapter 19: Environmental sustainability of egg production and processing


19.1 Introduction

19.2 The ecology of sustainability

19.3 Life-cycle analysis: a mathematical framework for integrating inputs and outputs

19.5 The role of feed and nutrition

19.6 Indirect ways of improving productivity : maintenance ratio

19.7 Other sustainability issues

19.8 Conclusions

Chapter 20: Organic and free-range egg production


20.1 Introduction

20.2 Market development of organic and free-range eggs

20.3 Regulations on organic and free-range egg production

20.4 Productivity of organic and free-range hens

20.5 Quality of organic and free-range eggs

20.6 Future trends

Chapter 21: Production, composition, and quality of duck eggs


21.1 Introduction

21.2 Breeds of laying ducks

21.3 Productive styles of laying ducks

21.4 Duck egg composition and characteristics

21.5 Duck egg products

21.6 Factors affecting quality of duck eggs

21.7 Conclusion

Chapter 22: Production and quality of quail, pheasant, goose and turkey eggs for uses other than human consumption


22.1 Introduction

22.2 Uses of non-table eggs

22.3 Non-table egg production, composition and quality

22.4 Other quality characteristics

22.5 Conclusion

Chapter 23: Processed egg products


23.1 Introduction: industrial egg products

23.2 Industrial production of liquid egg products

23.3 Egg product dehydration

23.4 Alternative technologies for egg product stabilisation

23.5 Egg product functionality and use as an ingredient

23.6 Speciality egg products

Dr Yves Nys is a Research Leader in the Poultry Research Unit at the Institut National de la Recherche Agronomique, France. Dr Maureen Bain is Senior Lecturer in the Faculty of Veterinary Medicine, University of Glasgow, UK. Prof. Filip Van Immerseel leads a research group in the Department of Pathology, Bacteriology and Poultry Diseases at the Ghent University, Belgium.