Improving the Safety and Quality of Eggs and Egg Products: Volume 1: Egg Chemistry, Production and Consumption

by Y Nys (Editor), M Bain (Editor), F Van Immerseel (Editor)

Overview

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. - Focuses on egg chemistry, production and consumption with reference to the factors than can impact egg quality - Reviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safety - Comprehensively covers organic, free-range and processed egg production

Product Details

ISBN-13:	9780857093912
Publisher:	Woodhead Publishing, Limited
Publication date:	08/19/2011
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition , #1
Sold by:	Barnes & Noble
Format:	eBook
Pages:	632
File size:	8 MB

About the Author

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.

Table of Contents

Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part I: Egg production and consumption Chapter 1: Egg and egg product production and consumption in Europe and the rest of the world Abstract: 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 Abstract: 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 Abstract: 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 Abstract: 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 Abstract: 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 Abstract: 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 Abstract: 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 Abstract: 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 Abstract: 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 Abstract: 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 Abstract: 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 Abstract: 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 Abstract: 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 Abstract: 14.1 Introduction 14.2 Egg microbiology 14.3 Egg product microbiology Chapter 15: Alternative hen housing systems and egg quality Abstract: 15.1 Introduction 15.

Editorial Reviews

"This is without doubt one of the best publications on eggs in recent years." —Prof. Dr. Rüveyde Akbay, President of the WPSA Turkish Branch

From the Publisher