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Egg Science and Technology, Fourth Edition - William J. Stadelman

Paperback Published: 10th August 1995
ISBN: 9781560228554
Number Of Pages: 592

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Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses.Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include:

  • handling shell eggs to maintain quality at a level for customer satisfaction
  • trouble shooting problems during handling
  • chemistry of the egg, emphasizing nutritional value and potential nonfood uses
  • merchandising shell eggs to maximize sales in refrigerated dairy sales cases
  • conversion of shell eggs to liquid, frozen, and dried products
  • value added products and opportunities for merchandising egg products as consumers look for greater convenience
Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.

About the Editorsp. xi
Contributorsp. xiii
Prefacep. xv
The Egg Industryp. 1
Production of Shell Eggsp. 1
Egg-Products Industryp. 6
Egg-Production Practicesp. 9
Laying Stockp. 11
Poultry Nutrition and Feeding Practicesp. 23
General Managementp. 30
Poultry Healthp. 33
Egg Handling and Processing by Producersp. 34
Quality Identification of Shell Eggsp. 39
Structure of the Eggp. 39
Grading of Shell Eggsp. 41
U.S. Standards for Quality of Individual Shell Eggsp. 42
U.S. Grades and Weight Classes for Shell Eggsp. 47
U.S. Consumer Grades and Weight Classes for Shell Eggsp. 48
U.S. Wholesale Grades and Weight Classes for Shell Eggsp. 51
U.S. Nest-Run Grade and Weight Classes for Shell Eggsp. 52
Measurements of Shell Qualityp. 54
Measurements of Albumen Qualityp. 58
Measurements of Yolk Qualityp. 61
Determination of Interior Quality Defectsp. 63
The Preservation of Quality in Shell Eggsp. 67
Shell Qualityp. 67
Interior Egg Qualityp. 70
The Microbiology of Eggsp. 81
Introductionp. 81
Antimicrobial Defensep. 85
Course of Infectionp. 97
The Chemistry of Eggs and Egg Productsp. 105
Introductionp. 105
Structure and Composition of the Shell and Shell Membranesp. 106
Composition of Albumen and Yolkp. 109
Physicochemical Properties of Albumen and Yolkp. 115
Proteins in Albumenp. 118
Microstructure of Yolk Particlesp. 136
Proteins and Lipoproteins in Granules and Plasmap. 141
Carotenoids in Yolkp. 151
The Nutritive Value of the Eggp. 177
Nutritional Importance of the Eggp. 177
Consumption of Eggsp. 178
Nutritional Composition of Eggsp. 179
Factors Influencing the Nutritional Content of Eggsp. 183
Fatty Acid Composition and Cholesterol Content of Eggsp. 185
Designer Eggsp. 187
Role of Dietary Fat and Cholesterol in Human Healthp. 189
Antinutritional Factors Associated with the Eggp. 190
Misconceptions About the Nutritive Value of Eggsp. 191
Merchandising Eggs in Supermarketsp. 195
Eggs Are a Dairy Item in the Supermarketp. 196
Milk Industry Research Benefits the Egg Industryp. 197
Role of the Supermarket Dairy Departmentp. 197
Implications from Dairy Department Operating Datap. 198
Why the Imbalance in Sales and Space for Dairy Items?p. 201
The Impact of DPP on Measures of Egg Performance in Supermarket Dairy Departmentsp. 201
Other Factors to Considerp. 203
Science of Self-Service-Applied to Eggsp. 204
Egg Packagingp. 213
Conclusionp. 218
Egg-Products Industryp. 221
Historyp. 221
Major Developmentsp. 223
Future Trendsp. 227
Egg Breakingp. 231
Introductionp. 231
Regulations and Operationp. 232
Breaking Plantp. 236
Natural Egg Productsp. 256
Nutrient Composition of Natural Egg Productsp. 259
Freezing Egg Productsp. 265
Products; Packages; Thermal Propertiesp. 265
Product Changes Due to Freezingp. 267
Frozen Scrambled-Egg Mixesp. 276
Egg Substitutesp. 280
Microbial Changes Due to Freezingp. 282
Egg-Product Pasteurizationp. 289
Introductionp. 289
Heat Effects on Egg-Product Performancep. 290
Destruction of Bacteria in Egg Productsp. 294
Microorganisms Surviving Pasteurizationp. 295
Pasteurization Methodsp. 296
Pasteurization Equipmentp. 304
Tests for Determining the Adequacy of Pasteurizationp. 313
Other Pasteurizing Methodsp. 315
Desugarization of Egg Productsp. 323
Introductionp. 323
Reactivity of Glucose in Dried Eggsp. 324
Methods of Desugarizationp. 325
Industry Glucose-Removal Practicesp. 330
Egg Dehydrationp. 335
Types of Dried Egg Productsp. 337
Drying Characteristics of Egg Productsp. 341
Effect of Drying and Subsequent Storage on Properties of Egg Productsp. 345
Role of Chemical Additivesp. 356
Drying Equipmentp. 359
Economic Considerationsp. 369
Quality Assurancep. 377
Purposep. 377
Quality Assurance/Control Philosophiesp. 377
The Role of QA Department in the Organizationp. 378
Relation to Other Departmentsp. 378
Organization and Functionsp. 380
Implementation of a HACCP Programp. 384
Laboratoryp. 393
Test Methodsp. 395
Chemical Methods of Analysisp. 396
Microbiological Methods of Analysis and Generally Accepted Limitsp. 397
Functional Performance Evaluationp. 398
Summaryp. 401
Functional Properties of Eggs in Foodsp. 405
Introductionp. 405
Coagulationp. 405
Foamingp. 418
Emulsificationp. 434
Crystallization Controlp. 441
Colorp. 443
Flavorp. 445
Summaryp. 450
Hard-Cooked Eggsp. 465
Minimizing Cracking of Shells During Cookingp. 465
Factors Affecting Ease of Peelingp. 466
Yolk Centering and Surface Colorp. 468
Hard Cooking Eggsp. 470
Cooling Hard-Cooked Eggsp. 471
Peeling or Shelling Hard-Cooked Eggsp. 471
Microbiological Examination of Hard-Cooked Eggsp. 472
Packaging of Hard-Cooked Eggsp. 472
Uses of Hard-Cooked Eggsp. 477
Composition Modification of Eggsp. 483
Introductionp. 483
Concentration of Eggsp. 484
Removal of Cholesterol and Lipidsp. 486
Future Applicationsp. 493
Conclusionsp. 494
Development of Value-Added Productsp. 499
Introductionp. 499
Developing Value-Added Productsp. 499
Criteria Used to Determine the Potential of a New Productp. 503
Basics for Developing New Egg Productsp. 508
Developing the Productp. 511
Egg Productsp. 517
Summaryp. 521
Nonfood Uses of Eggsp. 525
Introductionp. 525
Animal Feedsp. 526
Fertilizerp. 530
Biological Usesp. 530
Manufacturingp. 532
Artistic and Cultural Uses of the Eggp. 533
Other Usesp. 536
Egg Product, Process, and Equipment Patents (U.S.)p. 539
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9781560228554
ISBN-10: 1560228555
Audience: General
Format: Paperback
Language: English
Number Of Pages: 592
Published: 10th August 1995
Publisher: CRC PR INC
Country of Publication: GB
Dimensions (cm): 22.23 x 15.88  x 4.45
Weight (kg): 0.93
Edition Number: 4
Edition Type: New edition

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