Marketing quality eggs.pptx

Shell quality: texture, colour, shape and
condition
• The ideal shape of an egg
• Shell quality characteristics that must be:
• cleanliness
• soundness (unbroken)
• smoothness
• Shape
Controlled by the production and handling of eggs.
Eggs with shell defects should be removed

Egg shell -Quality
• Broken egg shell-
• Broken Egg membrane- Leakage of egg contents
• Dirty Eggs (with blood or faeces)- Unfavorable
reaction of consumer
• only practicable market outlet - egg pulp
• Sorting of eggs by shell colour- Preference of
consumers

Yolk and
albumen
quality
Yolk: round, firm and stand up well, and be yellow in
colour.
• Deeply coloured yolks: Not Preferred
• pleasant, mild egg odour and flavour, upstanding thick white (large) with
thin white (small).
• The egg white: normal slightly green-yellow colour, slightly cloudy in
appearance.
• Consumers are generally very critical of any abnormal conditions in the
egg yolk and white.
Factors that may cause loss of quality are as follows:
• natural factors :
• temperature
• humidity
• time
• handling
• storage
• tainting

Natural
Factors
• Blood spots, Small speck to square
centimeter
• Colour: light grey to bright red
• In yolk or in egg white.
• Various degrees of spotting and blood
diffusion: "Blood eggs", blood diffused
throughout the white or spread around
the yolk,
• Generally rejected by the consumer.

Deterioration
The changes in eggs stored 27°-29°C/7-10days = changes in
cold storage for several months at a temperature of - 1° C.
In advanced stages of deterioration
Thick white may disappear entirely
Yolk may enlarge as membranes weakens & breaks
Noticeable changes in odour, flavour 3-4WK/21°C,
Temperature, humidity, air movement and storage time
adverse effects on interior quality : loss of moisture :loss of
weight
.

Moisture loss control
• Coating eggs with oil and other substances
• Storing at low temperatures and high humidity- Control
moisture loss
• The best storage temperature: - 1° C
• Relative humidity: 80- 85% :10°C/ 75-80%
• High Relative Humidity: Mould spoilage
• Packaging materials: too dry/excessively moist lead to
evaporation losses.

The contents of eggs just laid are sterile, Shells are slightly dirty or stained:organisms capable to
cause spoilage
Bacterial spoilage: By washing of dirty eggs: Bacteria penetrate the shell
Multiply & spoil the egg, causing green, black and red rots.
Even when eggs become wet without any cleaning process: Condensation, after removal from
refrigerated storage
Dry eggs : No penetration by bacteria in shell.

Egg quality
• Mould spores: Germinate and grow,
penetrating the shell spoilage.
• Generally,when eggs are in cold
storage/months
• or more under high humidity (above
85 percent).
• At any temperature: sufficiently high
humidity, enough holding time
• Taint: Strong odours from kerosene,
gasoline, diesel oil, paint varnish,
• By fruit and vegetables as apples,
onions and potatoes.
• Special care must therefore be taken
in storage, packaging materials and
transport facilities used.

QUALITY MAINTENANCE
MAINTAINING FRESH EGG
QUALITY FROM PRODUCER
TO CONSUMER IS ONE OF
THE MAJOR PROBLEMS
PROPER ATTENTION TO
PRODUCTION,
DISTRIBUTION AND POINT-
OF-SALE - VITAL
IMPORTANCE.
PRODUCTION FACTORS
AFFECT EGG PRODUCTION &
QUALITY MAINTENANCE .
BREED AGE
FEED MANAGEMENT DISEASE CONTROL
HANDLING/COLLECTING
EGGS
HOUSING

Breed
 The breed of the laying hen affects shell colour;
 Leghorns produce white eggs, while Rhode Island Reds produce
brown eggs.
 The following egg quality factors are partly inherited: shell texture and
thickness,
 the incidence of blood spots and the upstanding quality and
 relative amount of thick albumen.
 consistent policy of selection for breeds by egg producers can bring
noticeable improvements to quality.
 Age. Birds typically begin producing eggs in_________ week and
continue for slightly over a year. This is the best laying period and eggs
tend to increase in size until the end of the egg production cycle.
 Birds lay fewer eggs as they near the moulting period.
 In the second year of lay, eggs tend to be of lower quality.

Feed
Egg quality and composition derive primarily from feed of layer.
Eggs laid by hens fed on fishmeal will have a "fishy" taste.
The type of feed: influence the egg shell and colour of yolk.
Layers must be kept away from certain plant foods to avoid egg colour defects e.g., cottonseed meal, foliage of
sterculiaceae and malvaceae such as mallow weed.
Regular access to fresh or high-quality dehydrated green feed helps birds to produce eggs with a uniform
yellow yolk.
Yellow maize, alfalfa meal, and fresh grass provide good pigment sources for a normal yellowish-orange yolk
colour.

Management.
• Good general management of the laying flock
• Correct Treatment to birds: avoid stress
• Disease control- Infectious bronchitis and Newcastle disease, cause
birds to lay eggs with poor quality shells and with extremely poor
quality albumen.
• Effective vaccination
• Handling/collecting eggs: Frequent collection: limited dirty and
damaged eggs, to prevent the hens from eating the eggs.
• Careful handling : to avoid breakage.
• Laying house. good housing and clean nests of layers.
• Cleaning and hygiene operations should be carried out frequently.

Measures to prevent deterioration during
marketing:Temperature
Most effective method of
minimizing deterioration :
Temperature-Store below
13° C.
Eggs should never be left
standing in the sun or in a
hot room,
In shaded, well-ventilated
rooms and underground
Cover eggs with green
leaves :to reduce
temperature.
2. Put eggs in a porous
pot: outside of the pot is
kept damp.
Avoid excess use of water,
could trickle down to the
bottom of the pot
damaging the eggs at the
bottom.
Eggs: wide-mouthed
earthen pot, buried in
ground up to half of its
height.
The inside lined with a
thin layer of grass- to
prevent the excess
moisture
top covered with a thin
cloth to facilitate the
exchange of air.
A layer of sand and earth
is spread around the
earthen pot and water is
sprinkled on it frequently
during the day.
The eggs are turned once
a day to prevent the
internal yolk of the egg
from sticking to one side
of the eggshell.
system reduce the egg
temperature by 8° C
below the temperature
outside the pot.

Treatment
of dirty eggs
Dirty shells: washing.
Odourless detergent-sanitizing substances in water to wash
eggs
Eggs: clean hot water (38°C): thermal cracks in the eggshell &
internal expansion of the egg content. Avoid washing eggs
altogether.
Using dry abrasives for scraping and brushing: avoid
removing excessive shell material
The Air circulation freely round to increase the cooling effect,
can be intensified by blowing air with an electric fan.

• Shell oiling: eggs in cold storage for several months or
held at temperatures above 21° C.
• Special odourless, colourless, low-viscosity mineral oils
should be used. Storage temperature- high
temperatures, oiled, 4-6hrs after lay.
• Storage temperature- 0°C, oiled 18 to 24 hours after lay.
• Eggs can be oiled by hand dipping wire baskets or by
machine.
• The temperature of the oil should be at least 11° C
above the eggs.
• Reuse of oil: heat to a temperature of 116°C to prevent
bacteria survival The oil reservoirs should be cleaned
properly.
• Oiled eggs :slight shine by the more viscous oils

Grading and
standardization
Arranging produce into uniform categories by
physical and quality characteristics
Process of identification, classification and
separation.
The advantages of grading and standardization
Different grade eggs to different customers.
Customers willing to pay more for high quality
eggs
Eggs with microcracks or small blood spots
may be sold to bakeries.

• The various egg sizes according to weight
used in the United States are as follows:
• Jumbo = 70g
• Extra large = 65-70g
• Large = 56-65g
• Medium = 49-56g
• Small = 42-49g
• Peewee = 35-42g

In India
The various egg sizes according to weight
used in the India are as follows:
Extra large = >60g
Large = 53-59g
Medium = 45-52g
Small = 38-44g

Quality
specifications
development
A simple set of quality specifications might be set up as follows.
First Grade.
The shell must be clean, unbroken and normal in shape and texture.
The air cell must not exceed 9.5 mm in depth
The yolk may appear off-centre, but only slightly enlarged
No foreign objects may be present.
Second Grade:The shell must be unbroken, some abnormal in shape and texture. Only
slight stains and marks are permitted. The yolk may appear dark and enlarged
Third grade: Other edible eggs are permitted, not rotted, mouldy or musty. not
incubated to blood vessel stage, and those not containing insects, worms are
permitted.

• Interior quality: most accurate test :the break-out method –
• open the egg on to a flat glass surface and compare the appearance of the
yolk and white
• A more simple side-view comparison of egg quality
• A method that does not require egg breaking-Candelling

Candelling
• Candling: eggs for quality, internally and
externally w.o breaking them.
• Inspecting an egg with beam of light interior
quality visible.
• Candling: Place a candle in a dark room and
: hold an egg in front of the flame
and look at the interior quality.

Candelling device
• A light bulb can be placed in the box
• . The hole in the box should be about 3 cm in diameter,
• sufficient for egg sizes ranging from 40 to 70 grams.
• The light will shine out of the hole making the interior egg quality
visible.
• Candling method- Place egg near the candling box hole with large
end of the egg held against the light at a 45°axis angle
• Twirl the egg to observe defects.
• If first egg candled is free of defects, roll the first egg back in to the
palm of the hand.
• Meanwhile, the second egg in the other hand should be brought to
the light and examined.

The main interior quality
points
• Yolk: Based mainly on the visibility, ease
of movement and shape of yolk.
• Common yolk faults
• Sided - Displaced to an appreciable
extent from its normal central position.
• Stuck - Yolk is stuck to the inner shell
membrane (on twirling)
• Patchy - uneven in colour, including
defects described as "heat spots."
• Abnormal in shape - flattened or
irregular and in extreme cases may be
broken and dispersed in the white.
• Discoloured - of a dark or greyish
appearance with a very distinct outline.
• Embryonic development - dark halo
round the germ cell near the centre of
the yolk and later as thin blood vessels
and a bright blood ring.

• White: quality is judged by degree of movement of
yolk.
• Common faults in egg white are as follows:
• Discoloured - definitely tinted grey, yellow, green or
brown.
• Cloudy - muddy or streaky, indicates potential rot,
washing an egg in very hot water can cause a similar
appearance.
Air cell: The depth: rough indication of age of egg
relation between depth and internal quality. Hence, the
depth of the air cell is taken into account in candlling.
The air cell may be:
Large - exceeding 6 mm in depth.
Running – broken air cell: one or more air bubbles found
in the white.
Air cell between the two shell membranes: bubbles will
move around the shell on candelling
A running air cell: by rough handling.
Ringed - the air cell is very large, sharply defined and
with grey or brown edges.

• Blood spots – clot streaks of blood in white or adhering to yolk.
• Blood egg - blood is diffused throughout white or spread around the
yolk. Meat spots - fatty material, fleshy or liver-like floating freely in
white
• embedded in the chalazae or attached to the yolk.
• Staleness - air cell is abnormally large, clearly defined and ringed.
• As a rule the yolk is sided and its outline clearly defined.
• Mould growth - usually grey or black, pinkish in colour,
• found on the outside and inside of the shell or shell membranes.
• Rot - usually violet, green, red or blue in colour.At early stages not
detected
• egg with a streaky, turbid white should be rejected.

• Shell condition:Weak, rough, mouldy, cracked and deformed shells
• With candling small or micro-cracks on the eggshell can be seen.
• Shell soundness:
• Belling: Gently hitting two eggs together
• Clinking: A dull sound indicates a cracked egg

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