Improving the Safety and Quality of Eggs and Egg Products

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

15.2 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

Abstract:

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)

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Index