World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity. Intensive systems face a continuing threat from zoonoses. At the same time, consumer expectations about both safety, sensory and nutritional quality have never been higher. There is also increasing concern about the environmental impact of and animal welfare issues in egg production.
Drawing on an international range of expertise, this book reviews key research addressing these issues. Part 1 looks at developments in understanding of egg composition and chemistry. The book then reviews pathogens in eggs, including methods of transmission and techniques to prevent or remove contamination. The final part of the book reviews advances in understanding, measuring and enhancing the sensory and nutritional quality of eggs.
Achieving sustainable production of eggs Volume 1: Safety and quality will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in egg production. It is accompanied by Volume 2 which reviews animal welfare and sustainability issues.
Part 1 Egg composition and chemistry 1.Composition and properties of eggshell: Maureen Bain, University of Glasgow, UK 2.Composition and properties of egg white: Kaustav Majumder and Yoshinori Mine, University of Guelph, Canada 3.The nutritional and physiological functions of egg yolk components: Yasumi Horimoto, University of Guelph, Canada and Hajime Hatta, Kyoto Women's University, Japan Part 2 Safety 4.Pathogenic bacteria affecting eggs: Kapil Chousalker, University of Adelaide, Australia and Kylie Hewson, Australian Chicken Meat Federation, Australia 5.Mechanisms for transmissions of pathogens into eggs: Sophie Jan and Florence Baron, Agrocampus Ouest-INRA, France 6.Sampling and detection of salmonella in eggs: Richard K. Gast, ARS-USDA, USA 7.Enhancing natural defences against pathogens in eggs: Nicolas Guyot, INRA, France 8.Safety and quality management systems in egg production: Oscar Garrison, United Egg Producers, USA 9.The effects of housing systems for laying hens on egg safety and quality: Deana R. Jones, ARS-USDA, USA 10 Egg washing to ensure product safety: Margaret Sexton, Southern Australia Research and Development Institute (SARDI), Australia 11 Advances in egg pasteurisation: Ahmed Yousef, Ohio State University, USA Part 3 Sensory and nutritional quality 12 New developments in packaging of eggs to improve safety and quality: Pietro Rocculi, University of Bologna, Italy 13 Egg quality: consumer preferences and measurement techniques: Bart De Ketelaere, Katholieke Universiteit Leuven, Belgium; Koen De Reu, Institute for Agricultural and Fisheries Research (ILVO), Belgium; and Steven Vermeir, Katholieke Universiteit Leuven, Belgium 14 Determinants of egg appearance and color: C. Hamelin, DSM, France and F. Cisneros, DSM, Switzerland 15 Understanding and improving the shelf-life of eggs: Juliet R. Roberts, University of New England, Australia 16.The nutritional role of eggs: Tia M. Rains and Mitch Kanter, Egg Nutrition Centre, USA 17.Nutraceutical benefits of eggs: Hoon H. Sunwoo and Naiyana Gujral, University of Alberta, USA 18.Enhancing the nutritional profile of eggs: Erin M. Goldberg and Neijat Mohamed, University of Manitoba, Canada and James D. House, University of Manitoba and the Canadian Centre for Agri-Food Research in Health and Medicine, Canada 19.Molecular breeding techniques to improve egg quality: Anna Wolc, Iowa State University, USA; and Janet E. Fulton, Hy-line International, USA
Series: Burleigh Dodds Agricultural Science : Book 1
Number Of Pages: 430
Published: 21st March 2017
Publisher: Burleigh Dodds Science Publishing Limited
Country of Publication: GB
Dimensions (cm): 22.86 x 15.24
Weight (kg): 0.74