Improving the Safety and Quality of Eggs and Egg Products
Egg Chemistry, Production and Consumption
- Y Nys, INRA, France
- M Bain, University of Glasgow, UK
- F Van Immerseel, Ghent University, Belgium
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.View full description
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.
Managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.
- Published: August 2011
- Imprint: Woodhead Publishing
- ISBN: 978-1-84569-754-9
This is without doubt one of the best publications on eggs in recent years., Prof. Dr. RÃ¼veyde Akbay, President of the WPSA Turkish Branch
Table of ContentsPart 1 Egg production and consumption: Egg and egg product production and consumption in Europe and the rest of the world; Social economic aspects of egg production in China; Egg production in Africa; Profiling the egg consumer: Attitudes, perceptions and behaviours; Egg quality assurance schemes and egg traceability. Part 2 Egg formation, chemistry and quality parameters: Egg formation and chemistry; Use of high-throughput technology to identify new egg components; The eggshell: Structure and protective function; Molecules involved in chemical defence of the chicken egg; Advances in egg defect detection, quality assessment and automated sorting and grading. Part 3 Egg production and quality: Poultry breeding for egg quality: Traditional and modern genetic approaches; Hen nutrition for sustained egg quality; Effect of hen age, moult, laying environment and egg storage on egg quality; Egg and egg product microbiology; Alternative hen housing systems and egg quality; Avian diseases which affect egg production and quality; Parasitism in egg production systems: The role of the red mite (Dermanyssus gallinae); Health risks for workers in egg production systems and methods of control. Part 4 Alternative egg production systems and processed eggs: Environmental sustainability of egg production and processing; Organic and free-range egg production; Production, composition, and quality of duck eggs; Production and quality of quail, pheasant, geese and turkey eggs for uses other than human consumption; Processed egg products.