Egg Science and Technology, Fourth Edition

William J Stadelman, Debbie Newkirk, Lynne Newby

CRC Press, Aug 18, 1995 - Technology & Engineering - 591 pages

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.

Contents

• The Egg Industry: 1
• EggProduction Practices: 9
• Laying Stock 11 FR: 23
• General Management: 30
• Quality Identification of Shell Eggs: 39
• U S Grades and Weight Classes for Shell Eggs: 47
• Measurements of Shell Quality: 54
• Measurements of Yolk Quality: 61
• The Preservation of Quality in Shell Eggs: 67
• The Microbiology of Eggs: 81
• Course of Infection: 97
• The Chemistry of Eggs and Egg Products: 104
• Physicochemical Properties of Albumen and Yolk: 115
• Microstructure of Yolk Particles: 136
• Carotenoids in Yolk: 151
• The Nutritive Value of the: 177
• Factors Influencing the Nutritional Content of Eggs: 183
• Role of Dietary Fat and Cholesterol in Human Health: 189
• Merchandising Eggs in Supermarkets: 195
• Why the Imbalance in Sales and Space for Dairy Items?: 201
• Egg Packaging: 213
• EggProducts Industry: 221
• Future Trends: 227
• Breaking Plant: 236
• Natural Egg Products: 256
• Freezing Egg Products: 265
• Frozen ScrambledEgg Mixes: 276
• Microbial Changes Due to Freezing: 282
• EggProduct Pasteurization: 289
• Microorganisms Surviving Pasteurization: 295
• Pasteurization Equipment: 304
• Tests for Determining the Adequacy of Pasteurization: 313
• Desugarization of Egg Products: 323
• Industry GlucoseRemoval Practices: 330
• Types of Dried Egg Products: 337
• Effect of Drying and Subsequent Storage on Properties: 345
• Role of Chemical Additives: 356
• Economic Considerations: 369
• Quality Assurance: 377
• Implementation of a HACCP Program: 384
• Laboratory: 393
• Functional Properties of Eggs in Foods: 405
• Foaming: 418
• Emulsification: 434
• Crystallization Control: 441
• Summary: 450
• HardCooked Eggs: 465
• Cooling HardCooked Eggs: 471
• Uses of HardCooked Eggs: 477
• Composition Modification of Eggs: 483
• Future Applications: 493
• Development of ValueAdded Products: 499
• Nonfood Uses of Eggs: 525
• Egg Product Process and Equipment: 539
• Selected Bibliography of Doctoral: 567
• Appendix: 577

About the author

William J Stadelman, Debbie, Newkirk, Lynne Newby

Bibliographic information

• Title: Egg Science and Technology, Fourth Edition
• Authors: William J Stadelman, Debbie Newkirk, Lynne Newby
• Edition: 4, revised
• Publisher: CRC Press, 1995
• ISBN: 1560228547, 9781560228547
• Length: 591 pages
• Subjects: Technology & Engineering / Agriculture / General