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Eggs are among the most nutritious foods. They are a good source of vitamins A, B, and D; riboflavin, biotin, phosphorus, and some iron also are found in eggs. Eggs are low in calories, yet high in protein. In fact, egg protein is extremely high in quality, and includes all the amino acids needed to build and improve body tissues. One dozen large eggs equal to 1.5 pounds of protein rich food. Of the basic four food groups, eggs are in the meat group and are an excellent meat substitute, with two eggs equalling one serving of meat. Eggs can be served any time of the day. In fact, eggs are so versatile; they can be prepared easily in a variety of ways. However, eggs-like other foods-are susceptible to contamination and bacterial growth due to their concentrated content of nutrients and high quality protein. Be certain eggs are cooked completely before eating. This book provides complete source of information related to egg and its products. Outlines of Egg and Egg Products Technology remains the essential reference for everyone involved in the egg industry.

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Dr.P.Gokulakrishnan, has a master degree in Livestock Products Technology, from Indian Veterinary Research Institute, Izatnagar, India and did his studies in Polymerase Chain Reaction based sex determination of cattle meat. He has good number of publications in reputed journals and currently his research focus is on shelf stable meat products.

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