Egg Science and Technology, Fourth Edition

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ISBN: 9781560228554 | 1560228555
Cover: Nonspecific Binding
Copyright: 8/10/1995

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This new edition is your complete source of information on egg handling, procesing, and utilization. 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. Full of the information necessary to stay current in the field, Egg Science and Technology, Fourth Edition is the essential reference for everyone involved in the egg industry. Book jacket.

About the Editors	p. xi
Contributors	p. xiii
Preface	p. xv
The Egg Industry	p. 1
Production of Shell Eggs	p. 1
Egg-Products Industry	p. 6
Egg-Production Practices	p. 9
Laying Stock	p. 11
Poultry Nutrition and Feeding Practices	p. 23
General Management	p. 30
Poultry Health	p. 33
Egg Handling and Processing by Producers	p. 34
Quality Identification of Shell Eggs	p. 39
Structure of the Egg	p. 39
Grading of Shell Eggs	p. 41
U.S. Standards for Quality of Individual Shell Eggs	p. 42
U.S. Grades and Weight Classes for Shell Eggs	p. 47
U.S. Consumer Grades and Weight Classes for Shell Eggs	p. 48
U.S. Wholesale Grades and Weight Classes for Shell Eggs	p. 51
U.S. Nest-Run Grade and Weight Classes for Shell Eggs	p. 52
Measurements of Shell Quality	p. 54
Measurements of Albumen Quality	p. 58
Measurements of Yolk Quality	p. 61
Determination of Interior Quality Defects	p. 63
The Preservation of Quality in Shell Eggs	p. 67
Shell Quality	p. 67
Interior Egg Quality	p. 70
The Microbiology of Eggs	p. 81
Introduction	p. 81
Antimicrobial Defense	p. 85
Course of Infection	p. 97
The Chemistry of Eggs and Egg Products	p. 105
Introduction	p. 105
Structure and Composition of the Shell and Shell Membranes	p. 106
Composition of Albumen and Yolk	p. 109
Physicochemical Properties of Albumen and Yolk	p. 115
Proteins in Albumen	p. 118
Microstructure of Yolk Particles	p. 136
Proteins and Lipoproteins in Granules and Plasma	p. 141
Carotenoids in Yolk	p. 151
The Nutritive Value of the Egg	p. 177
Nutritional Importance of the Egg	p. 177
Consumption of Eggs	p. 178
Nutritional Composition of Eggs	p. 179
Factors Influencing the Nutritional Content of Eggs	p. 183
Fatty Acid Composition and Cholesterol Content of Eggs	p. 185
Designer Eggs	p. 187
Role of Dietary Fat and Cholesterol in Human Health	p. 189
Antinutritional Factors Associated with the Egg	p. 190
Misconceptions About the Nutritive Value of Eggs	p. 191
Merchandising Eggs in Supermarkets	p. 195
Eggs Are a Dairy Item in the Supermarket	p. 196
Milk Industry Research Benefits the Egg Industry	p. 197
Role of the Supermarket Dairy Department	p. 197
Implications from Dairy Department Operating Data	p. 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 Departments	p. 201
Other Factors to Consider	p. 203
Science of Self-Service-Applied to Eggs	p. 204
Egg Packaging	p. 213
Conclusion	p. 218
Egg-Products Industry	p. 221
History	p. 221
Major Developments	p. 223
Future Trends	p. 227
Egg Breaking	p. 231
Introduction	p. 231
Regulations and Operation	p. 232
Breaking Plant	p. 236
Natural Egg Products	p. 256
Nutrient Composition of Natural Egg Products	p. 259
Freezing Egg Products	p. 265
Products; Packages; Thermal Properties	p. 265
Product Changes Due to Freezing	p. 267
Frozen Scrambled-Egg Mixes	p. 276
Egg Substitutes	p. 280
Microbial Changes Due to Freezing	p. 282
Egg-Product Pasteurization	p. 289
Introduction	p. 289
Heat Effects on Egg-Product Performance	p. 290
Destruction of Bacteria in Egg Products	p. 294
Microorganisms Surviving Pasteurization	p. 295
Pasteurization Methods	p. 296
Pasteurization Equipment	p. 304
Tests for Determining the Adequacy of Pasteurization	p. 313
Other Pasteurizing Methods	p. 315
Desugarization of Egg Products	p. 323
Introduction	p. 323
Reactivity of Glucose in Dried Eggs	p. 324
Methods of Desugarization	p. 325
Industry Glucose-Removal Practices	p. 330
Egg Dehydration	p. 335
Types of Dried Egg Products	p. 337
Drying Characteristics of Egg Products	p. 341
Effect of Drying and Subsequent Storage on Properties of Egg Products	p. 345
Role of Chemical Additives	p. 356
Drying Equipment	p. 359
Economic Considerations	p. 369
Quality Assurance	p. 377
Purpose	p. 377
Quality Assurance/Control Philosophies	p. 377
The Role of QA Department in the Organization	p. 378
Relation to Other Departments	p. 378
Organization and Functions	p. 380
Implementation of a HACCP Program	p. 384
Laboratory	p. 393
Test Methods	p. 395
Chemical Methods of Analysis	p. 396
Microbiological Methods of Analysis and Generally Accepted Limits	p. 397
Functional Performance Evaluation	p. 398
Summary	p. 401
Functional Properties of Eggs in Foods	p. 405
Introduction	p. 405
Coagulation	p. 405
Foaming	p. 418
Emulsification	p. 434
Crystallization Control	p. 441
Color	p. 443
Flavor	p. 445
Summary	p. 450
Hard-Cooked Eggs	p. 465
Minimizing Cracking of Shells During Cooking	p. 465
Factors Affecting Ease of Peeling	p. 466
Yolk Centering and Surface Color	p. 468
Hard Cooking Eggs	p. 470
Cooling Hard-Cooked Eggs	p. 471
Peeling or Shelling Hard-Cooked Eggs	p. 471
Microbiological Examination of Hard-Cooked Eggs	p. 472
Packaging of Hard-Cooked Eggs	p. 472
Uses of Hard-Cooked Eggs	p. 477
Composition Modification of Eggs	p. 483
Introduction	p. 483
Concentration of Eggs	p. 484
Removal of Cholesterol and Lipids	p. 486
Future Applications	p. 493
Conclusions	p. 494
Development of Value-Added Products	p. 499
Introduction	p. 499
Developing Value-Added Products	p. 499
Criteria Used to Determine the Potential of a New Product	p. 503
Basics for Developing New Egg Products	p. 508
Developing the Product	p. 511
Egg Products	p. 517
Summary	p. 521
Nonfood Uses of Eggs	p. 525
Introduction	p. 525
Animal Feeds	p. 526
Fertilizer	p. 530
Biological Uses	p. 530
Manufacturing	p. 532
Artistic and Cultural Uses of the Egg	p. 533
Other Uses	p. 536
Egg Product, Process, and Equipment Patents (U.S.)	p. 539
Table of Contents provided by Ingram. All Rights Reserved.

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