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Egg quality: consumer preferences and

Code: 9781838790868
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

Chapter synopsis: This chapter addresses consumer perceptions of egg quality and how the quality characteristics of eggs can be measured by using a variety of instrumental techniques. First, we consider what features consumers connect with egg quality. Fast, non-destructive techniques for providing an objective assessment are then discussed. Such techniques are reviewed for the determination of eggshell quality (with a focus on the presence of cracks and/or dirt, strength and shell colour) and then for the determination of internal egg quality (with particular emphasis on freshness). Methods for detecting anomalies in eggs are also discussed. The chapter concludes by mapping consumer preferences to current state-of-the-art sensing technologies and then defining some future perspectives for research.

DOI: £25.00
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Table of contents 1 Introduction 2 Consumer perceptions of egg quality and consumer preferences for eggs 3 Instrumental techniques for measuring eggshell quality 4 Instrumental techniques for measuring egg freshness 5 Instrumental techniques for measuring other quality attributes 6 Conclusions and future perspectives 7 Where to look for further information 8 References

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