Exercise 3 Normal and Abnormal Egg Flashcards
(14 cards)
_ _
- complete and versatile food
- consists of 11% _, 58% _, 31% _
- _ of shell or yolk does not affect nutritive value of egg
- majority of _ comes from the yolk
The Egg
- 11% shell, 58% white, 31% yolk
- color of shell or yolk
- energy
_ _
- _ _ - high quality and easily digested
- source of _ and _
- contain every _ except vit C
- good source of macro and microminerals
The Egg
- egg protein
- carbohydrates and fats
- vitamin
Parts of Egg
- chalaza, yolk, albumen, shell
Parts of Shell
CSMSMP
Parts of Shell
1. Cuticle
2. Spongy Layer
3. Mammillary Layer
4. Shell Membrane
5. Mammilla
6. Protein matrix material forming core of mammilla
_ _
- process of sorting eggs according to quality, size, weight and other factors that would determine the value of the egg
- performed as measure of standardization for consumer (quality control)
Egg Grading
Measures of Egg Quality
1. _ _
- size, shape, shell color, texture, cleanliness
- _ _ _ - sound, check, leaker
2. _ _
3. _ _ _ _ _
- yolk, albumen, odor, flavor
ECQ
- External Appearance
- Shell Factor Definition - Candling Quality
- Quality of Broken Out Eggs
Egg Quality Parameters (Internal)
- _ _ - use of color fan
- _ _ - Raymond Haugh 1937
- egg weighed and broken onto flat surface, _ used to measure height of thick _ surrounding yolk
- formula: HU = 100 log10 (h-1.7w0.37+7.6)
- the higher the _, the _ the egg
- Yolk Color
- Haugh Unit
- micrometer - albumen
- the higher the value, the fresher the egg
_
- formula: HU = 100 log10 (h - 1.7w0.37 + 7.6)
- where:
- HU = Haugh unit
- h = observed height of albumen in mm
- w = weight of egg in g
Micrometer
Haugh Unit Measurement
Egg Grading Chart
- High -> Low; AA -> B
High AA | Average AA | Low AA
High A | Average A | Low A
High B | Average B | Low B
AA - egg content in small area, firm white, more thick white than thin white, round yolk
A - egg content in moderate area, reasonably firm white, moderate amount of thick white and thin white, round yolk
B - egg content in very wide area, weak and watery white, no thick white and thinly spread thin white, enlarged yolk
Egg Quality Parameters
- _ _ _ - related to hatchability/breakability and shell strength
Egg Shell Thickness
Quality Factor | A | B | C | D
- Shell
- Air Cell
- White
- Yolk
A > B > C > D
Shell - (A & B) clean, unbroke, normal shape; (C) moderately unbroke, slightly abnormal s; (D) stained, may be abnormal s
Air Cell - (A) 3/10 cm or < in depth, practically regular; (B) 1/2 cm or < in d, pr; (C) 1cm or < in d, may be loss or bubbly; (D) maybe over 1 cm d, mblob
White 72 HU | 60-71 HU | 31-59 HU | <31 HU
Yolk
Did you know?
- contains highest quality _ _ known, second only to mother’s milk for human nutrition
- hard cooked egg will peel more easily if week or two old before cooked
- the most expensive egg ever sold - _ _ in 1994 for $5.6M
- highest quality food protein
- “Winter Egg”
Internal and External Egg Defectss
External Defects
GHSTSMFBPPMCSFF
Gross Cracks
Hairline Cracks
Star Cracks
Thin-shelled and Shell-less Eggs
Sand Paper/Rough Shells
Misshapen Eggs
Flat-Sided Eggs
Body-Checked Eggs
Pimples
Pinholes
Mottled/Glassy Shells
Cage Marks
Stained Eggs
Fly Marks
Fungus/Mildew on Shells
Internal and External Egg Defectss
Internal Defects
BMWPMDRR
Blood Spots
Meat Spots
Watery Whites
Pale Yolks
Mottled/Discolored Yolks
Discolored Whites (due to Riboflavin or Pseudomonas bacteria?)
Rotten Eggs
Round Worms in Eggs
Which egg is fresh?
Sinking vs floating
AAC
Sinking egg is fresher - smaller air cell
- Albumen (when broken out and HU)
- Air space
- Candling
