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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.
Contents
Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: Egg production and consumptionChapter 1: Egg and egg product production and consumption in Europe and the rest of the worldAbstract:1.1 Introduction1.2 Worldwide overview1.3 European overview1.4 Conclusion and future trendsChapter 2: Social economic aspects of egg production in ChinaAbstract:2.1 Introduction2.2 Historical development of egg production in China2.3 Current status of the Chinese egg industry2.4 Future trendsChapter 3: Egg production in AfricaAbstract:3.1 Introduction3.2 Egg production3.3 Egg consumption, marketing and trade3.4 The production system3.5 ConclusionChapter 4: Profiling the egg consumer: attitudes, perceptions and behavioursAbstract:4.1 Introduction4.2 Egg consumption: evidence from the literature4.3 European legislation between consumers and eggs4.4 Evidence from the trust pilot survey4.5 ConclusionChapter 5: Egg quality assurance schemes and egg traceabilityAbstract:5.1 The role of eggs in human nutrition5.2 Egg quality5.3 Egg traceability5.4 ConclusionsPart II: Egg formation, chemistry and quality parametersChapter 6: Egg formation and chemistryAbstract:6.1 Introduction6.2 Structure of the egg6.3 Composition of the egg6.4 Formation of the egg: an overview6.5 Formation of the egg yolk in the ovary6.6 Formation of the egg white and the shell in the oviduct6.7 OvipositionChapter 7: Use of high-throughput technology to identify new egg componentsAbstract:7.1 Introduction7.2 Functional genomics generated new insights for the characterisation of egg proteins7.3 Newly identified egg proteins7.4 Conclusion7.5 AcknowledgementsChapter 8: The eggshell: structure and protective functionAbstract:8.1 Introduction8.2 Structure of eggshell 1 : composition and characterization8.3 Structure of eggshell 2: biosynthesis and constituents8.4 Applications: eggshell as an industrial raw material8.5 Conclusions8.6 AcknowledgementChapter 9: Molecules involved in chemical defence of the chicken eggAbstract:9.1 Introduction9.2 Molecules degrading microbial components9.3 Molecules decreasing bioavailability of iron and vitamins9.4 Molecules inhibiting the activity of microbial proteases9.5 Immunoglobulin superfamily9.6 Cytokines and other mediators of immune response9.7 Molecules involved in protection against stress and oxidative injuryChapter 10: Advances in egg defect detection, quality assessment and automated sorting and gradingAbstract:10.1 Introduction10.2 Assessment of eggshell quality10.3 Assessment of the internal egg quality10.4 Automated industrial egg sorting and grading10.5 Conclusions and future trendsPart III: Egg production and qualityChapter 11: Poultry breeding for egg quality: traditional and modern genetic approachesAbstract:11.1 Introduction11.2 Selection for egg quality11.3 The structures of the egg, its formation and thepotential for genetic improvement11.4 New genetic selection methodologies and their potential impact11.5 Conflicts in selection goalsChapter 12: Hen nutrition for sustained egg qualityAbstract:12.1 Introduction12.2 Variations in egg weight12.3 Variations in the proportions of albumen and yolk12.4 Variations in fatty acid composition12.5 Variations in mineral and vitamin composition12.6 Variations in yolk colour and carotenoid content12.7 Variations in shell quality12.8 ConclusionChapter 13: Effect of hen age, moult, laying environment and egg storage on egg qualityAbstract:13.1 Introduction13.2 Egg quality and the effect of increasing bird age13.3 Induced moulting13.4 The laying environment13.5 Effects of egg handling and storage on egg quality13.6 ConclusionsChapter 14: Egg and egg product microbiologyAbstract:14.1 Introduction14.2 Egg microbiology14.3 Egg product microbiologyChapter 15: Alternative hen housing systems and egg qualityAbstract:15.1 Introduction15.2 External egg quality15.3 Interior egg quality15.4 Hygienic quality15.5 ConclusionChapter 16: Avian diseases which affect egg production and qualityAbstract:16.1 Introduction16.2 Effects of bacteria on egg production and quality16.3 Effects of viruses on egg production and quality16.4 Effects of syndromes on egg production and quality16.5 Effects of toxic agents on production and egg quality16.6 Clinical perspectivesChapter 17: Parasitism in egg production systems: the role of the red mite (Dermanyssus gallinae)Abstract:17.1 Major parasites in poultry production17.2 Dermanyssus gallinae: biology and behavior17.3 Pathologies associated with Dermanyssus gallinae17.4 Acaricide treatments and consequences17.5 New methods to control dermanyssosis17.6 ConclusionChapter 18: Health risks for workers in egg production systems and methods of controlAbstract:18.1 Introduction18.2 Professional exposures in egg farming18.3 Health effects and epidemiological features in poultry worker populations18.4 Prevention and control of health risks18.5 Future trends18.6 Sources of further information and advicePart IV: Alternative egg production systems and processed eggsChapter 19: Environmental sustainability of egg production and processingAbstract:19.1 Introduction19.2 The ecology of sustainability19.3 Life-cycle analysis: a mathematical framework for integrating inputs and outputs19.5 The role of feed and nutrition19.6 Indirect ways of improving productivity : maintenance ratio19.7 Other sustainability issues19.8 ConclusionsChapter 20: Organic and free-range egg productionAbstract:20.1 Introduction20.2 Market development of organic and free-range eggs20.3 Regulations on organic and free-range egg production20.4 Productivity of organic and free-range hens20.5 Quality of organic and free-range eggs20.6 Future trendsChapter 21: Production, composition, and quality of duck eggsAbstract:21.1 Introduction21.2 Breeds of laying ducks21.3 Productive styles of laying ducks21.4 Duck egg composition and characteristics21.5 Duck egg products21.6 Factors affecting quality of duck eggs21.7 ConclusionChapter 22: Production and quality of quail, pheasant, goose and turkey eggs for uses other than human consumptionAbstract:22.1 Introduction22.2 Uses of non-table eggs22.3 Non-table egg production, composition and quality22.4 Other quality characteristics22.5 ConclusionChapter 23: Processed egg productsAbstract:23.1 Introduction: industrial egg products23.2 Industrial production of liquid egg products23.3 Egg product dehydration23.4 Alternative technologies for egg product stabilisation23.5 Egg product functionality and use as an ingredient23.6 Speciality egg productsIndex
