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United States Department of Agriculture

Agricultural Research Service

Research Project: EGG PROCESSING SAFETY, QUALITY AND SECURITY Title: Physical Quality and Composition of Retail Shell Eggs

Authors
item Jones, Deana
item Musgrove, Michael
item Anderson, K - NC STATE UNIVERSITY
item Thesmar, H - EGG SAFETY CENTER, D.C.

Submitted to: World Poultry Congress Proceedings
Publication Type: Proceedings
Publication Acceptance Date: March 15, 2008
Publication Date: June 30, 2008
Citation: Jones, D.R., Musgrove, M.T., Anderson, K.E., Thesmar, H.S. 2008. Physical quality and composition of retail shell eggs. XXIII World Poultry Congress Proceedings, June 30-July 4, 2008. p.1-4, 2008 CDROM

Interpretive Summary: A variety of shell eggs are available to consumers in the US retail market. A survey consisting of white and brown; traditional; cage free; free roaming; pasteurized; vitamin enhanced; and fertile shell eggs was conducted to determine if physical quality and compositional differences existed. The average time from processing to purchase was 7.67 – 25.33 d. Haugh unit values ranged from 66.67 – 84.42. Albumen height followed a similar pattern. Egg weight was greater for brown eggs. Brown eggs also had greater static compression shell strength than white eggs. Vitelline membrane strength was greatest for traditional brown eggs. Percent total solids and crude fat were greatest in the cage free, omega 3 enhanced white eggs. Average values for quality attributes were variable without one egg type consistently maintaining the highest values.

Technical Abstract: A variety of shell eggs are available to consumers in the US retail market. A survey consisting of white and brown; traditional; cage free; free roaming; pasteurized; vitamin enhanced; and fertile shell eggs was conducted to determine if physical quality and compositional differences existed. The average time from processing to purchase was 7.67 – 25.33 d. Haugh unit values ranged from 66.67 – 84.42. Albumen height followed a similar pattern. Egg weight was greater for brown eggs. Brown eggs also had greater static compression shell strength than white eggs. Vitelline membrane strength was greatest for traditional brown eggs. Percent total solids and crude fat were greatest in the cage free, omega 3 enhanced white eggs. Average values for quality attributes were variable without one egg type consistently maintaining the highest values.

Last Modified: 10/22/2014
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