Egg Science and Technology

454 Pages·1986·45.536 MB·English

by  William J. Stadelman, Owen J. Cotterill (eds.)

Egg Science
and Technology
Third Edition

Egg Science
and Technology
Third Edi tian
Edited by
William J. Stadelman
Department of Food Science
Purdue University
West Lafayette. Indiana
Owen J. Cotterill
Department of Food Science
and Nutrition
University of Missouri-Columbia
Columbia. Missouri
MACMILLAN
EDUCATION
Frontspiece:
Undergrade Programmer Stains, checks, blood spot eggs, etc.,
are identified by touching the egg with this instrument. The in
spector keys iT. the type of egg and this information is stored in
a computer. Later, these eggs are removed automatically. Man
ual removal of undergrade eggs is eliminated. Two operators can
handle 200 cases per hour.
Illustration courtesy of
Diamond Automation, Farmington Hills, Michigan 48024
© THE A VI PUBLISHING COMPANY, INC., 1986
P.O. Box 831
250 Post Road East
Westport, Connecticut 06881
Softcover reprint of the hardcover 3rd edition 1986
All rights reserved. No reproduction, copy or
transmission of this publication may be
made without written permission.
No paragraph of this publication may be
reproduced, copied or transmitted save with
written permission or in accordance with the
provisions of the Copyright Act 1956 (as amended).
Any person who does any unauthorized act in
relation to this publication may be liable to
criminal prosecution and civil claims for damages.
Published in the United Kingdom by MACMILLAN PUBLISHERS
(Journals Division) 1986.
Distributed by Globe Book Services Ltd
Brunei Road, Houndmills
Basingstoke, Hants RG21 2XS, England
British Library Cataloguing in Publication Data
Egg science and technology. - 3rd ed.
1. Eggs-Processing
1. Stadelman, William J. II. Cotterill, Owen J.
636.5'142 SF487
ISBN 978-1-349-09144-7 ISBN 978-1-349-09142-3 (eBook)
DOI 10.1007/978-1-349-09142-3
ABC D 5432109876
Contents
Contributors xi
Preface xiii
1 The Egg Industry 1
W. J. Stadelman
Divisions of the Industry 9
References 10
2 Egg Production Practices 11
W. J. Stadelman and M H. Swanson
Laying Stock 12
Poultry Nutrition and Feeding Practices 25
General Management 30
Poultry Health 32
Egg Handling and Processing by Producers 33
Selected References 36
3 Quality Identification of Shell Eggs 37
W. J. Stadelman
Structure of the Egg 37
Grading of Shell Eggs 39
U.S. Standards for Quality of Individual Shell Eggs 40
U.S. Grades and Weight Classes for Shell Eggs 45
U.S. Consumer Grades and Weight Classes for Shell Eggs 46
U.S. Wholesale Grades and Weight Classes for Shell Eggs 47
U.S. Nest-Run Grade and Weight Classes for Shell Eggs 49
Measurements of Shell Quality 51
Measurements of Albumen Quality 55
Measurement of Yolk Quality 58
Determination of Interior Quality Defects 59
Selected References 59
v
vi CONTENTS
4 The Preservation of Quality in Shell Eggs 63
W. J. Stadelman
Shell Quality 63
Inferior Egg Quality 66
Selected References 72
5 The Microbiology of Eggs 75
R. G. Board and H. S. Tranter
Introduction 75
Antimicrobial Defense 80
Course of Infection 91
Selected References 94
6 The Chemistry of Eggs and Egg Products 97
William D. Powrie and S. Nakai
Introduction 97
Structure and Composition of the Shell and Shell Membranes 98
Composition of Albumen and Yolk 101
Physicochemical Properties of Albumen and Yolk 105
Proteins in Albumen 108
Microstructure of Yolk Particles 118
Proteins and Lipoproteins in Granules and Plasma 119
Carotenoids in Yolk 126
References 128
7 The Nutritive Value of Eggs 141
Frances Cook and George M. Briggs
Eggs Are Nutritious 141
Egg Consumption 142
Distribution of Nutrients in Eggs 144
Composition of Eggs 145
Fatty Acid Distribution and Cholesterol Content of Eggs and
Serum Cholesterol in Man 153
Possible Adverse Effects of Eggs in Certain Diets 158
Some Misconceptions about the Nutritive Value of Eggs 160
Selected References 161
8 Merchandising Eggs in Supermarkets 165
Eric C. Oesterle
Role of Eggs in the Supermarket Dairy Department 167
Science of Self-Service-Applied to Eggs 171
Egg Packaging 178
Conclusion 183
References 184
9 Egg-Products Industry 185
Owen J. Cotterill
History 186
Major Developments 188
CONTENTS VlI
Recent Developments 191
Future Developments 192
Summary 192
References 192
10 Egg Breaking 193
Owen J. Cotterill
Introduction 193
Regulations 193
Shell Eggs for Breaking 195
Egg-Breaking Plant 197
Bulk Tank Shipment 208
Natural Egg Products 209
References 215
11 Freezing Egg Products 217
Owen J. Cotterill
Products; Packages; Thermal Properties 217
Product Changes Due to Freezing 219
Frozen Scrambled-Egg Mixes 226
Egg Substitutes 237
Microbial Changes Due to Freezing 238
References 239
12 Egg-Product Pasteurization 243
F. E. Cunningham
Introduction 243
Heat Effects on Egg-Product Performance 244
Destruction of Bacteria in Egg Products 247
Microorganisms Surviving Pasteurization 249
Pasteurization Methods 250
Pasteurization Equipment 257
Tests for Determining the Adequacy
of Pasteurization 267
Other Pasteurizing Methods 267
Selected References 268
13 Desugarization of Egg Products 273
W. M. Hill and M Sebring
Introduction 273
Reactivity of Glucose in Dried Eggs 274
Methods of Desugarization 275
Current Industry Glucose-Removal Practices 279
Selected References 282
14 Egg Dehydration 285
D. H. Bergquist
Types of Dried-Egg Products 287
Drying Characteristics of Egg Products 289
viii CONTENTS
Effect of Drying and Subsequent Storage on Properties of
Egg Products 294
Role of Chemical Additives 305
Drying Equipment 306
Economic Considerations 317
Selected References 319
15 Quality Control and Product Specifications 325
James M. Gorman and Hershell R. Ball, Jr.
Definition and Purpose 325
Organization 325
Laboratory Design and Equipment 327
Chemical and Microbiological Methods of Analysis 329
Functional Performance Evaluation 331
Specifications and Standards 334
Controlling Product Quality 341
Summary 342
Selected References 343
16 Functional Properties of Eggs in Food 345
Ruth E. Baldwin
Coagulation 346
Foaming 353
Emulsification 367
Control of Crystallization 370
Color 371
Flavor 373
Summary 377
Selected References 377
17 Hard-Cooked Eggs 385
W. J. Stadelman
Minimizing Cracking of Shells during Cooking 385
Factors Affecting Ease of Peeling 386
Yolk Centering and Surface Color 388
Hard Cooking Eggs 390
Cooling Hard-Cooked Eggs 390
Peeling or Shelling of Hard-Cooked Eggs 391
Packaging of Hard-Cooked Eggs 391
Uses of Hard-Cooked Eggs 393
References 396
18 Nonfood Uses of Eggs 399
Ronald D. Galyean and Owen J. Cotterill
Introduction 399
Animal Feeds 400
Fertilizer 403
Biological Uses 404
Manufacturing 406
CONTENTS IX
Artistic and Cultural Uses of the Egg 407
Other Uses 409
References 410
19 Egg Product, Process, and Equipment Patents (U.S.) 413
Owen J. Cotterill
Chronological List 414
20 Selected Bibliography of Doctoral Dissertations on
Eggs and Egg Products 431
H. R. Ball, Jr. and Owen J. Cotterill
Index 439