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ANS 492: Animal Products > Egg Processing and Products > Flashcards

Egg Processing and Products Flashcards

1
Q

What are the 4 laying hen production systems?

A
  1. Caged.
  2. Cage-free/aviary.
  3. Free range.
  4. Pasture raised.
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2
Q

What are the characteristics of a caged production system?

A
  1. Indoor.
  2. Rows of cages.
  3. Highly automated (feces conveyor, egg conveyor, automatic feed, automatic water).
  4. 0.46 sq. ft./bird.
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3
Q

What are the two types of caged production systems?

A
  1. Conventional.
  2. Enriched.
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4
Q

What does the enriched type have that the conventional does not?

A
  1. A privacy area for laying eggs.
  2. Scratch pad.
  3. Perches.
  4. Mores space per hen.
  5. More hens per cage.
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5
Q

What are the characteristics of the cage-free/aviary production system?

A
  1. Indoor.
  2. Floor access and roosting areas.
  3. Automation (egg conveyor, automatic feed, automatic water).
  4. 1-1.5 sq. ft./bird.
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6
Q

What are the characteristics of a free-range production system?

A
  1. Indoor and some outdoor.
  2. No cages.
  3. Automation (mostly automatic egg removal, mostly automatic food and water).
  4. Foraging behavior permitted.
  5. 2.00-21.80 sq. ft./bird.
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7
Q

What are the characteristics of a pasture raised production system?

A
  1. Indoor and outdoor.
  2. No cages.
  3. Low automation (presence of automatic feeders and waterers depends on the operation, automatic egg removers are not frequent).
  4. Foraging behavior permitted.
  5. 108 sq. ft./bird.
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8
Q

What are the properties that contribute to egg quality?

A
  1. Commercial properties.
  2. Nutritional properties.
  3. Sanitary properties.
  4. Sensory properties.
  5. Technological properties.
  6. Use-value and image properties.
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9
Q

What are commercial properties?

A

Properties related to the size and grading outcome of the egg.

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10
Q

What are the 3 main contributors to commercial properties?

A
  1. Hen age (Older hens lay eggs with thinner shells).
  2. Housing system (Floor-raised systems result in dirtier eggs).
  3. Time of storage (The older the egg is, the larger the air cell and more watery the thin albumen).
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11
Q

What can AA and A grade eggs be sold for?

A

Shell eggs.

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12
Q

What can B grade eggs be sold for?

A

Further processing.

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13
Q

What are the sanitary properties of eggs?

A

Properties related to the presence of microbial populations and contamination.

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14
Q

What are the sensory properties of eggs?

A

Properties related to the changes to the other properties perceived by the sense organs.

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15
Q

What are the nutritional properties of eggs?

A

The properties related to the composition of the major components and micronutrients.

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16
Q

What is the major contributor to the nutritional properties of eggs?

A

Feed (Feed low in calcium will result in egg shells that are too thin).

17
Q

What are the technological properties of eggs?

A

The properties related to the ability of the eggs to perform their functional properties (binding, coagulating, emulsion, foaming, humectancy).

18
Q

What are the use-value and image properties of eggs?

A

The properties related with the promotion of the use of eggs and the image that the consumers have of the final product.

19
Q

What is the main contributor to the use-value and image properties of eggs?

A

The housing system, which is heavily linked to how much the consumers will pay for the eggs.

20
Q

What is step 1 of egg processing?

A

Pre-Wash: The eggs are gently sprayed with water or a mild detergent to loosen any dirt or fecal matter.

21
Q

What is step 2 of egg processing?

A

The eggs are sprayed with a warm, alkaline detergent solution and brushed clean with a rotating brush.

22
Q

What is step 3 of egg processing?

A

Rinsing: The eggs are rinsed with clean water and often a sanitizing solution containing 100-200 ppm chlorine.

23
Q

What is step 4 of egg processing?

A

Drying: A jet dryer is used to remove excess water.

24
Q

What is step 5 of egg processing?

A

Storage: The eggs are transported to and stored in a refrigerator.

25
What are the 4 pros of washing eggs?
1. Eliminate the ick consumers get from seeing dirty eggs. 2. Reduces contamination risk. 3. Remove contaminants and dirt. 4. USDA requirement.
26
What are the 4 cons of washing eggs?
1. Potential for contamination. 2. Removes protective coating/bloom/cuticle. 3. Shortens shelf life. 4. Time-consuming.
27
What are liquid eggs?
A variety of ready-to-use, usually pasteurized, packaged products.
28
What are the types of liquid egg products?
1. Whole eggs. 2. Whites or yolks. 3. Sugared or salted whole eggs, whites, or yolks. 4. Scrambled egg or omelet mix.
29
What is the process for preparing liquid egg products?
1. Shelled eggs are washed, rinsed, sterilized, and candled. 2. The shelled eggs are broken, automatically separated, and checked for quality and flaws. 3. The liquid egg product is filtered, usually pasteurized, and packaged.
30
Why are liquid eggs pasteurized?
To prevent the growth of Salmonella, E. coli, and other enterobacteria.
31
What temperature are liquid eggs heated to during pasteurization? For how long?
60-65 C for 3-6 minutes. *Different temperature and time requirements based on the specific product.
32
What types of products are dry egg products?
1. Whole egg and yolk solids. 2. Free-flowing whole egg or yolk solids. 3. Blends of whole egg and or yolk with carbohydrates (sugar or corn syrup) added. 4. Stabilized whole egg yolk solids. 5. Spray-dried egg white solids. 6. Enzyme modified yolk. 7. High whip egg white.
33
What is the process of preparing dry egg products?
1. Shelled eggs are washed, rinsed, sterilized, and candled. 2. The shelled eggs are broken, automatically separated, and checked for quality and flaws. 3. The liquid whole eggs and yolks are clarified, filtered, and usually pasteurized before being spray-dried.
34
What are ingredients that are generally added to the dry egg product mixture during processing?
1. Anti-caking agent. 2. Salt. 3. Sugar. 4. Whipping agent.
35
What drying method is commonly used for producing dry egg products (whole eggs, egg yolks, and egg whites)?
Spray drying.
36
What are the steps of spray drying?
1. The eggs are preheated to 60 C. 2. Product is sprayed into a drying chamber through which air between 121-149 C is circulating. 3. The powder separates from the air and is continuously removed from the drying chamber.
37
What process is normally done before spray drying and why?
1. Fermenting of the egg whites. 2. To remove all the sugars to prevent an off-white color development.

ANS 492: Animal Products (21 decks)

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