Handbook of Egg Science and Technology

Due to their taste, adaptability, affordability, and high nutritional value, eggs are a common food worldwide. The egg sector is dynamic, with increasing global production, improved farm systems, and new egg products. The Handbook of Egg Science and Technology provides comprehensive information on egg production, processing, and nutrition, serving as a valuable resource for the food and poultry industry, R&D sectors, and experts in food and nutrition.

Format: Hardback
Length: 790 pages
Publication date: 12 September 2023
Publisher: Taylor & Francis Ltd

Introduction
Eggs are undeniably one of the most widely enjoyed and cherished foods across the globe, owing to their exceptional taste, remarkable versatility, economic significance, and remarkable nutritional profile. These remarkable oval-shaped entities hold a pivotal place in the human diet, serving as a rich source of essential nutrients and boasting a multitude of functional properties. From their protein-packed content to their abundance of vitamins, minerals, choline, and specific long-chain fatty acids, eggs offer a diverse range of health benefits. Moreover, their ability to foam, gel, and emulsify makes them indispensable in various culinary applications, adding depth and complexity to a wide array of dishes.

The egg sector is a dynamic and rapidly evolving industry, characterized by ongoing advancements in production, processing, commercialization, and research. Since the dawn of the 21st century, the global production of eggs has experienced a staggering 69.5% growth, driven by the increasing demand for this versatile food item. At the same time, farm production systems have undergone significant transformations to enhance the well-being of laying hens, ensuring that they are raised in comfortable and humane conditions. This has led to the development of innovative eggshell and egg products that cater to the evolving tastes and preferences of consumers. Furthermore, the latest gene-based technologies have played a pivotal role in expanding our understanding of the composition of eggs, shedding light on their nutritional value and potential applications.

Given the importance of eggs in human nutrition and the vast scope of their applications, it is essential for governments, academia, and industry to have access to comprehensive information on the science and technology of egg and egg processing. This handbook, titled "The Handbook of Egg Science and Technology," aims to fulfill this need by presenting a comprehensive and authoritative source of information on all aspects of egg science and technology.

B. World Egg Production
World egg production is a complex and multifaceted phenomenon, influenced by various factors such as genetics, environmental conditions, and management practices. The global egg market is estimated to be worth over $100 billion, with China and India accounting for a significant portion of the production. However, the distribution of egg production is not uniform, with some regions experiencing shortages while others face surpluses.

One of the key challenges facing the egg industry is the need to meet the growing demand for eggs while ensuring the sustainability of egg production systems. This requires a balance between meeting consumer demands for high-quality eggs and minimizing the environmental impact of egg production. Efforts to improve the sustainability of egg production include the use of renewable energy sources, the implementation of waste management practices, and the promotion of animal welfare standards.

C. Marketing of Eggs
Marketing of eggs is a crucial aspect of the egg industry, as it plays a vital role in ensuring the availability and accessibility of eggs to consumers. Effective marketing strategies are essential in promoting the health benefits of eggs and increasing their consumption. One of the most popular marketing strategies is the use of egg packaging, which can influence consumer perception and purchasing decisions.

Egg packaging is designed to protect eggs during transportation and storage, while also providing information about the nutritional value and quality of the eggs. The use of colorful and eye-catching packaging can attract consumers and increase the visibility of eggs on store shelves. Additionally, the inclusion of health claims and nutritional information on egg packaging can help educate consumers about the benefits of consuming eggs.

D. Chemistry of Egg Components
The chemistry of egg components is a fundamental aspect of egg science and technology, as it provides insights into the composition and properties of egg products. Eggs are composed of a variety of components, including proteins, lipids, carbohydrates, vitamins, and minerals. Each of these components plays a crucial role in the nutritional value and functional properties of eggs.

Proteins are the most abundant component of eggs, accounting for approximately 60% of their total weight. Eggs are a rich source of high-quality proteins, including essential amino acids such as leucine, lysine, and threonine. These proteins are important for muscle growth, repair, and maintenance, as well as for the production of hormones and enzymes.

Lipids are another important component of eggs, accounting for approximately 30% of their total weight. Eggs are a good source of healthy fats, including omega-3 fatty acids, which are known for their anti-inflammatory and heart-healthy properties. Additionally, eggs contain cholesterol, which is a vital component of cell membranes and plays a role in the production of hormones and vitamin D.

Carbohydrates are the third major component of eggs, accounting for approximately 10% of their total weight. Eggs contain a moderate amount of carbohydrates, primarily in the form of glucose and fructose. These carbohydrates are an important source of energy for the body and can help regulate blood sugar levels.

Eggs also contain a variety of vitamins and minerals, including vitamin D, vitamin B12, choline, and selenium. These nutrients are essential for the growth and development of the body, as well as for the maintenance of healthy immune function and metabolism.

E. Functional Properties of Egg Components
The functional properties of egg components are a key area of research in the egg industry, as they provide insights into the potential applications of eggs in various industries. Eggs are known for their foaming, gelling, and emulsifying properties, which make them valuable in the food industry.

Foaming properties are particularly important in the production of whipped cream, mayonnaise, and other dairy products. Eggs are able to stabilize air bubbles, which gives these products a light and fluffy texture. Gelling properties are also important in the production of jellies, custards, and other desserts. Eggs are able to form a gel when combined with certain ingredients, which gives these products a firm and creamy texture.

Emulsifying properties are important in the production of sauces, dressings, and other condiments. Eggs are able to stabilize oil and water droplets, which allows them to mix easily and evenly. This property is particularly useful in the production of mayonnaise, which requires a smooth and creamy texture.

F. Egg Processing
Egg processing is a critical step in the production of egg products, as it involves the transformation of raw eggs into a variety of finished products. There are several different types of egg processing techniques, each with its own advantages and disadvantages.

One of the most common egg processing techniques is pasteurization, which involves heating eggs to a specific temperature for a specific period of time to kill bacteria and other pathogens. Pasteurization is used to extend the shelf life of eggs and to reduce the risk of foodborne illness. However, pasteurization can also affect the nutritional value of eggs, as it can denature some of the proteins and reduce the availability of certain vitamins and minerals.

Another common egg processing technique is egg grading, which involves sorting eggs based on their size, shape, and quality. Grading is used to ensure that eggs are sold at the highest possible price and to minimize waste. However, grading can also lead to the discarding of eggs that are not suitable for sale, which can have a negative impact on the environment.

Egg processing also involves the production of egg products such as eggnog, custard, and quiche. These products are made by combining raw eggs with other ingredients and then processing them to create a finished product. Egg products are a popular and convenient way to consume eggs, as they can be easily prepared and stored.

G. Egg Product Development
Egg product development is a critical aspect of the egg industry, as it involves the creation of new and innovative egg products that meet the changing demands of consumers. New egg products are developed to address consumer preferences for healthier and more convenient options, as well as to meet the growing demand for plant-based and vegan products.

One of the most popular new egg products is egg powder, which is a dehydrated form of eggs that can be used in a variety of culinary applications. Egg powder is a convenient and affordable way to add protein to smoothies, baked goods, and other recipes. Egg powder is also a good source of vitamins and minerals, making it a popular choice for athletes and health-conscious consumers.

Another new egg product is egg yolk, which is a rich source of vitamins A, D, and E. Egg yolk is also a good source of cholesterol, which is important for the health of the brain and heart. Egg yolk can be used in a variety of culinary applications, including sauces, dressings, and desserts.

H. Eggshell Quality
Eggshell quality is a critical aspect of the egg industry, as it affects the appearance, texture, and shelf life of eggs. Eggshell quality is influenced by a variety of factors, including genetics, diet, and environmental conditions.

Genetics is a significant factor in eggshell quality, as some breeds of chickens are more prone to developing weak or brittle eggshells. Weak or brittle eggshells can make it difficult for eggs to be transported and stored, as they are more likely to break or crack.

Diet is also a significant factor in eggshell quality, as the quality of the shell is influenced by the amount of calcium and other minerals that the chicken consumes. A diet that is deficient in calcium can lead to a weak or brittle eggshell, while a diet that is rich in calcium can lead to a strong and durable eggshell.

Environmental conditions are also a significant factor in eggshell quality, as the quality of the shell is influenced by the temperature, humidity, and ventilation of the chicken coop. A coop that is too hot or too cold can lead to a weak or brittle eggshell, while a coop that is well-ventilated can lead to a strong and durable eggshell.

I. Grading and Quality Control
Grading and quality control are critical aspects of the egg industry, as they ensure that eggs are sold at the highest possible price and that consumers receive a high-quality product. Grading and quality control involve the inspection of eggs for defects, such as cracks, discoloration, or odor.

Defects can have a significant impact on the quality of eggs, as they can affect the taste, texture, and shelf life of the egg. Defects can also lead to the rejection of eggs by consumers, which can have a negative impact on the reputation of the egg industry.

To ensure that eggs are sold at the highest possible price, grading and quality control involve the use of a variety of techniques, such as visual inspection, egg weight measurement, and egg density measurement. These techniques allow producers to identify and remove eggs that are not suitable for sale, which can help to reduce waste and increase the profitability of the egg industry.

J. Egg Microbiology
Egg microbiology is a critical aspect of the egg industry, as it involves the study of the bacteria and other microorganisms that are present in eggs. Egg microbiology is important for the safety and quality of eggs, as it can help to identify potential foodborne illnesses and to ensure that eggs are safe to consume.

Eggs are a rich source of bacteria and other microorganisms, which can pose a risk to human health if they are not properly handled or stored. There are several different types of bacteria that can be found in eggs, including Salmonella, Campylobacter, and Listeria. These bacteria can cause foodborne illnesses such as salmonellosis, campylobacteriosis, and listeriosis, which can be serious and even fatal.

Egg microbiology is important for the safety and quality of eggs, as it can help to identify potential foodborne illnesses and to ensure that eggs are safe to consume. There are several different types of bacteria that can be found in eggs, including Salmonella, Campylobacter, and Listeria. These bacteria can cause foodborne illnesses such as salmonellosis, campylobacteriosis, and listeriosis, which can be serious and even fatal.

K. Egg Pasteurization
Egg pasteurization is a critical aspect of the egg industry, as it involves the heating of eggs to a specific temperature for a specific period of time to kill bacteria and other pathogens. Egg pasteurization is used to extend the shelf life of eggs and to reduce the risk of foodborne illness.

Egg pasteurization is a simple and effective method of killing bacteria and other pathogens, as it involves heating eggs to a temperature of 63°C for 30 minutes. This temperature is high enough to kill most bacteria and other pathogens, but it is low enough to preserve the nutritional value of the eggs.

Egg pasteurization is used to extend the shelf life of eggs and to reduce the risk of foodborne illness. Egg pasteurization is used to extend the shelf life of eggs and to reduce the risk of foodborne illness. Egg pasteurization is used to extend the shelf life of eggs and to reduce the risk of foodborne illness.

L. Egg Nutrition and Bioactive Components
Egg nutrition is a complex and multifaceted topic, as it involves the study of the nutritional value of eggs and the bioactive components that are present in eggs. Eggs are a rich source of protein, vitamins, minerals, and other nutrients, which can provide a variety of health benefits.

Eggs are also a rich source of bioactive components, which are compounds that have been shown to have health-promoting properties. These bioactive components include antioxidants, omega-3 fatty acids, and vitamin D. Antioxidants are important for protecting the body from oxidative stress, which can lead to chronic diseases such as cancer and heart disease. Omega-3 fatty acids are important for promoting healthy brain function and reducing inflammation. Vitamin D is important for promoting healthy bones and teeth and for supporting the immune system.

M. Egg Biotechnology and Sustainability of Egg Production
Egg biotechnology is a rapidly evolving field that involves the use of genetic engineering and other technologies to improve the quality and sustainability of egg production. Egg biotechnology is used to develop new strains of chickens that are more resistant to disease, more efficient in egg production, and more sustainable in their use of resources.

One of the most important applications of egg biotechnology is the development of vaccines for poultry diseases. Vaccines can help to prevent the spread of diseases and reduce the risk of foodborne illness. Egg biotechnology is also used to develop new strains of chickens that are more resistant to environmental stressors, such as heat and humidity.

Egg biotechnology is also used to develop new strains of chickens that are more efficient in egg production. These strains are often bred to have larger egg sizes, which can increase the profitability of egg production. Egg biotechnology is also used to develop new strains of chickens that are more sustainable in their use of resources. These strains are often bred to have lower feed requirements, which can reduce the environmental impact of egg production.

N. Conclusion
In conclusion, eggs are a versatile and nutritious food that plays a vital role in the human diet. Eggs are a rich source of essential nutrients, including protein, vitamins, minerals, and bioactive components. Eggs are also a valuable source of functional properties, such as foaming, gelling, and emulsifying properties, which make them indispensable in various culinary applications.

The egg sector is a dynamic and rapidly evolving industry, characterized by ongoing advancements in production, processing, commercialization, and research. The global production of eggs has experienced a staggering 69.5% growth since the beginning of the 21st century, driven by the increasing demand for this versatile food item. At the same time, farm production systems have undergone significant transformations to enhance the well-being of laying hens, ensuring that they are raised in comfortable and humane conditions.

The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology, covering topics such as world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production.

The Handbook of Egg Science and Technology is an essential resource for professionals in related food industries, egg business consultants, regulatory agencies, and research groups. It provides a comprehensive and authoritative source of information on all aspects of egg science and technology, including world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production.

The Handbook of Egg Science and Technology is a valuable tool for anyone interested in learning more about the science and technology of eggs. It is a comprehensive and authoritative source of information that will be useful to professionals in related food industries, egg business consultants, regulatory agencies, and research groups.

Weight: 1646g
Dimension: 280 x 210 (mm)
ISBN-13: 9781032156606