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Achieving Sustainable Production of Eggs Volume 1: Safety and Quality [Kietas viršelis]

Contributions by (University of Guelph), Contributions by , Contributions by (University of Adelaide), Edited by (University of New England), Contributions by (University of Glasgow), Contributions by (University of Nebraska-Lincoln), Contributions by (IN), Contributions by (Kyoto Women's University), Contributions by (University of Guelph), Contributions by (Australian Chicken Meat Federation)
  • Formatas: Hardback, 430 pages, aukštis x plotis x storis: 229x152x24 mm, weight: 770 g, Colour tables, photos and figures
  • Serija: Burleigh Dodds Series in Agricultural Science 16
  • Išleidimo metai: 21-Mar-2017
  • Leidėjas: Burleigh Dodds Science Publishing Limited
  • ISBN-10: 1786760762
  • ISBN-13: 9781786760760
Kitos knygos pagal šią temą:
Achieving Sustainable Production of Eggs Volume 1: Safety and QualityDidesnis paveikslėlis
  • Formatas: Hardback, 430 pages, aukštis x plotis x storis: 229x152x24 mm, weight: 770 g, Colour tables, photos and figures
  • Serija: Burleigh Dodds Series in Agricultural Science 16
  • Išleidimo metai: 21-Mar-2017
  • Leidėjas: Burleigh Dodds Science Publishing Limited
  • ISBN-10: 1786760762
  • ISBN-13: 9781786760760
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9781786760760.html
Raktažodžiai:
This collection begins by looking at egg composition and chemistry. This provides a foundation for discussing pathogenic contamination of eggs and methods for its prevention, detection and control. The book concludes by assessing factors affecting egg appearance, shelf-life, nutritional value and other quality traits.

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.

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.

Daugiau informacijos

"The proposed content of the book is excellent - an outstanding and comprehensive compilation of current knowledge by the world's foremost experts, on a topic that is highly relevant. This will be a must-have reference resource for egg producers, poultry scientists, food scientists, government regulatory agencies, and students. Congratulations - this is a major scholarly contribution to your colleagues and peers everywhere." Emeritus Professor Robert F. Wideman, Center of Excellence for Poultry Science, University of Arkansas, USA
Series list xi
Introduction xv
Part 1 Egg composition and chemistry
1 Composition and properties of eggshell
3(22)
Maureen Bain
1 Introduction
3(1)
2 Introduction to eggshell formation
4(3)
3 The inorganic components of the eggshell
7(2)
4 The organic components of the eggshell: eggshell membranes
9(1)
5 The organic components of the eggshell: the eggshell matrix
10(4)
6 The organic components of the eggshell: cuticle and pigment
14(1)
7 Case study: OC-116 as a genetic marker for improved eggshell quality
15(2)
8 Summary and future trends
17(1)
9 Where to look for further information
17(1)
10 References
18(7)
2 Composition and properties of egg white
25(24)
Kaustav Majumder
Yoshinori Mine
1 Introduction
25(3)
2 The structure of egg white
28(1)
3 Proteins in egg white: an overview
29(2)
4 Ovalbumin
31(1)
5 Ovotransferrin
32(2)
6 Ovomucoid
34(1)
7 Ovomucin
35(1)
8 Lysozyme
36(2)
9 Minor proteins in egg white
38(2)
10 Carbohydrates, minerals and vitamins in egg white
40(1)
11 Summary
41(1)
12 Where to look for further information
41(1)
13 References
42(7)
3 The nutritional and physiological functions of egg yolk components
49(50)
Yasumi Horimoto
Hajime Hatta
1 Introduction
49(2)
2 Egg yolk proteins
51(5)
3 Egg yolk lipids
56(8)
4 Egg yolk cholesterol
64(3)
5 Egg yolk antibody (IgY)
67(12)
6 Other bioactive components derived from egg yolk
79(4)
7 Conclusion
83(1)
8 Where to look for further information
84(1)
9 Abbreviations
85(1)
10 References
86(13)
Part 2 Safety
4 Pathogens affecting table eggs
99(12)
Kapil Chousalkar
Kylie Hewson
1 Introduction
99(1)
2 Pathogen contamination of eggs: an overview
99(3)
3 Salmonella spp.
102(2)
4 Campylobacter spp. and other bacteria
104(1)
5 Yeasts and moulds
105(1)
6 Conclusions and future trends
106(1)
7 References
106(5)
5 Mechanisms for the transmission of pathogens into eggs
111(30)
Sophie Jan
Florence Baron
1 Introduction
111(1)
2 Microbial hazards associated with egg consumption
112(3)
3 Vertical transmission
115(2)
4 Horizontal transmission
117(2)
5 Secondary contamination: trans-shell penetration
119(2)
6 The effect of antimicrobial molecules on the behaviour of microorganisms in egg white
121(4)
7 The influence of the physicochemical and environmental conditions on the egg white
125(2)
8 Migration and behaviour of microorganisms in egg yolk
127(1)
9 Conclusion
128(1)
10 Where to look for further information
129(1)
11 References
129(12)
6 Sampling and detection of Salmonella in eggs
141(20)
Richard K. Gast
1 Introduction: bacterial pathogens in eggs
141(1)
2 Contamination of eggs with Salmonella
142(4)
3 Detection of Salmonella on or inside eggshells: sampling, pooling and incubation
146(1)
4 Detection of Salmonella on or inside eggshells: conventional culture methods
147(3)
5 Detection of Salmonella on or inside eggshells: rapid detection methods and egg yolk antibody detection
150(2)
6 Egg testing and Salmonella control: conclusions and challenges for future research
152(1)
7 Where to look for further information
153(1)
8 References
153(8)
7 Understanding the natural antibacterial defences of egg white and their regulation
161(34)
Nicolas Guyot
Sophie Rehault-Godbert
Yves Nys
Florence Baron
1 Introduction
161(1)
2 Egg white antimicrobial molecules
162(9)
3 Environmental and physicochemical conditions controlling bacterial growth and dispersion in egg white
171(3)
4 Variability of egg white natural defences induced by hen-associated factors
174(3)
5 Environmental variability of physicochemical and antibacterial properties of egg white during egg storage
177(5)
6 Environmental variability of physicochemical and antibacterial properties of egg white during egg incubation
182(2)
7 Conclusions
184(1)
8 Where to look for further information
185(1)
9 References
185(10)
8 The effects of laying hen housing systems on egg safety and quality
195(20)
Deana R. Jones
1 Introduction
195(1)
2 Indicator organisms in monitoring egg safety
196(3)
3 Salmonella spp.
199(4)
4 Other pathogens and chemical contaminants
203(3)
5 Egg quality
206(2)
6 Summary
208(1)
7 Future trends in research
208(1)
8 References
209(6)
9 Egg washing to ensure product safety
215(14)
Margaret Sexton
1 Introduction
215(1)
2 Egg properties relevant to the washing process
216(1)
3 General cleaning principles
217(2)
4 Cleaning principles applied to egg washing: time, temperature, agitation and use of chemicals
219(4)
5 Cleaning principles applied to egg washing: rinsing, drying and decontamination of equipment
223(1)
6 Monitoring, process control, verification and validation
224(2)
7 Summary
226(1)
8 Where to look for further information
226(1)
9 References
227(2)
10 New developments in packaging of eggs to improve safety and quality
229(14)
Pietro Rocculi
1 Introduction
229(1)
2 Shell egg packaging in low- and high-barrier materials
230(2)
3 Modified atmosphere packaging (MAP) of shell eggs
232(2)
4 Case study: combination of CO2 MAP and active packaging with humidity regulator for shell eggs storage
234(4)
5 Future trends in research
238(1)
6 Where to look for further information
239(1)
7 References
239(4)
Part 3 Sensory and nutritional quality
11 Egg quality: consumer preferences and measurement techniques
243(24)
Bart De Ketelaere
Koen De Reu
Steven Vermeir
1 Introduction
243(1)
2 Consumer perceptions of egg quality and consumer preferences for eggs
244(4)
3 Instrumental techniques for measuring eggshell quality
248(4)
4 Instrumental techniques for measuring egg freshness
252(5)
5 Instrumental techniques for measuring other quality attributes
257(3)
6 Conclusions and future perspectives
260(1)
7 Where to look for further information
261(1)
8 References
262(5)
12 Determinants of egg appearance and colour
267(26)
C. Hamelin
F. Cisneros
1 Introduction
267(1)
2 Consumer purchasing decisions: choosing to eat eggs and choosing which eggs to eat
267(5)
3 The shell
272(6)
4 The albumen
278(2)
5 The yolk
280(5)
6 Conclusion
285(1)
7 Where to look for further information
285(1)
8 References
286(7)
13 Understanding and improving the shelf-life of eggs
293(26)
Juliet R. Roberts
1 Introduction
293(1)
2 Factors affecting egg internal quality
294(2)
3 Factors affecting egg microbiological safety
296(2)
4 Technologies for increasing the shelf-life of eggs
298(3)
5 Coatings to increase the shelf-life of eggs
301(9)
6 Summary and future trends
310(1)
7 Where to look for further information
311(1)
8 References
312(7)
14 The nutritional role of eggs
319(18)
Tia M. Rains
Mitch Kanter
1 Introduction
319(1)
2 The nutrient composition of chicken eggs
319(5)
3 The relationship between egg consumption and human health and disease
324(4)
4 Future trends: emerging health benefits
328(1)
5 Summary
329(1)
6 Where to look for further information
329(1)
7 References
330(7)
15 Nutraceutical benefits of eggs
337(18)
Hoon H. Sunwoo
Naiyana Gujral
1 Introduction
337(1)
2 The eggshell and its membrane
338(1)
3 Egg white proteins
339(2)
4 Egg yolk proteins
341(3)
5 Egg lipids
344(1)
6 Summary
345(2)
7 Future trends in research
347(1)
8 Where to look for further information
347(1)
9 References
348(7)
16 Enhancing the nutritional profile of eggs
355(28)
Erin M. Goldberg
Neijat Mohamed
James D. House
1 Introduction
355(1)
2 Egg nutrient composition and role in the human diet
356(1)
3 Omega-3 PUFA: biological factors influencing the n-3 composition of eggs
356(3)
4 Omega-3 PUFA: enhancing the n-3 profile of eggs
359(4)
5 Omega-3 PUFA: sensory attributes of enriched eggs
363(4)
6 The vitamin profile of eggs
367(2)
7 Minerals and trace elements in eggs
369(2)
8 Dietary combinations
371(1)
9 Conclusion
371(1)
10 Where to look for further information
372(1)
11 References
372(11)
17 Molecular breeding techniques to improve egg quality
383(22)
Anna Wolc
Janet E. Fulton
1 Introduction
383(1)
2 Whole-genome methods to improve egg quality
384(4)
3 Improving external egg quality
388(2)
4 Improving internal egg quality
390(1)
5 Genomic selection
391(1)
6 Targeting candidate genes for particular traits
392(3)
7 Gene expression and regulation
395(1)
8 Summary and future trends
396(1)
9 Where to look for further information
397(1)
10 References
397(8)
Index 405
Dr Julie Roberts is Associate Professor in the School of Environmental and Rural Science at the University of New England, Australia. She is internationally-renowned for her research on egg production, particularly egg shell quality. She has been awarded the Australian Poultry Award for her outstanding contribution to poultry science. Dr Julie Roberts is Associate Professor in the School of Environmental and Rural Science at the University of New England, Australia. She is internationally-renowned for her research on egg production, particularly egg shell quality. She has been awarded the Australian Poultry Award for her outstanding contribution to poultry science. Dr Julie Roberts is Associate Professor in the School of Environmental and Rural Science at the University of New England, Australia. She is internationally-renowned for her research on egg production, particularly egg shell quality. She has been awarded the Australian Poultry Award for her outstanding contribution to poultry science.