About the Book
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.
Table of Contents:
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, University of Nebraska, Lincoln, USA and Yoshinori Mine, University of Guelph, Canada 3. The Nutritional and Physiological Functions of Egg Yolk Components Ya Sumi Horimoto, University of Guelph, Canada and Hajime Hatta, Kyoto Women’s University, Japan Part 2: Safety 4. Pathogens Affecting Table 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, United States Department of Agriculture, USA 7. Understanding the Natural Antibacterial Defences of Egg White and their Regulation Nicolas Guyot INRA, France et al 8. The Effects of Laying Hen Housing Systems on Egg Safety and Quality Deana R. Jones, US Department of Agriculture, Agricultural Research Service, USA 9. Egg Washing to Ensure Product Safety Margaret Sexton, Primary Industries and Regions, South Australia (PIRSA), Australia 10. New Developments in Packaging of Eggs to Improve Safety and Quality Pietro Rocculi, University of Bologna, Italy Part 3: Sensory and Nutritional Quality 11. 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 12. Determinants of Egg Appearance and Colour C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland 13. Understanding and Improving the Shelf-Life of Eggs Juliet R. Roberts, University of New England, Australia 14. The |Nutritional Role of Eggs Tia M. Rains and Mitch Kanter, Egg Nutrition Centre, USA 15. Nutraceutical Benefits of Eggs Hoon H. Sunwoo and Naiyana Gujral, University of Alberta, Canada 16. 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 17. Molecular Breeding Techniques to Improve Egg Quality Anna Wolc, Iowa State University, and Hy-Line International, USA and Janet E. Fulton, Hy-line International, USA
About the Author :
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.
