Egg Science and Technology PDF
Preview Egg Science and Technology
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
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