brief ppt on egg quality parameters.

1. AAYUSHWADHWA
1732049
a presentation by
M.Sc Food Technology
I.K.G.P.T.U,maincampus

3. CANDLING
HAUG UNIT
SHAPE INDEX
ALBUMIN & YOLK
INDEX

4. 58.5%
(88% protein ,water)
(2Fat:1Protein) 31%
10.5%
50g 65g

5. yolk lipids
vitellogenin
CaCl2
NaHCO3
NaCl , KCl
20 hours
310-320 EGGS IN ONE YEAR (21-72 WEEKS OF AGE)

6. Quality is a broad term that captures aspects of physical characteristics, flavor, and odor.
Cleanliness Shell condition Colour Shape Texture
Albumen
thickness
Yolk
condition
Air cell size Presence of
defects/foreign
matter

7. DIRT
BLOOD
FEACAL STAIN

8. EGG SHAPE INDEX
OOPORHYRIN, OOCYAN

9. Sharp
Normal
Round

10. Shell texture
SMOOTH SPOTTED RIDGES
Specific gravity
FRESH EGG S.G (1.06)

11. HAUGH UNIT
The height of the thick albumen surrounding the yolk, combined with the egg weight,
determines the Haugh unit score.
The higher the score, the better the egg quality
AA (HU72.0～)
A (HU 60.0～71.9)
B (HU 31.0～59.9)
C (HU ～30.9)

12. The yolk index is calculated by dividing the yolk height by the yolk diameter of
the egg broken onto a flat surface.
The Haugh unit score declines rapidly with the
passage of storage time; therefore it can
sensitively quantify the egg deterioration at the
early stage after being laid. However, the yolk
index score declines slowly with the passage of
the storage period, enabling the detection of
quality differences even among degraded eggs.

13. Air cell
Formed after the content of eggs cool after laid.
Grows larger as egg ages due to moisture loss.

14. Presence of foreign body/defects
Blood
spot
Meat spot
Molten yolk
Double yolk

15. Candling is a method used in embryology to
study the growth and development of an embryo
inside an egg.
Crackless examination

19. प्रस्तुतत का अंत ||
आपके धैर्य के लिए धन्र्वाद
अंडे का क्वालिटी फं डा
REFERENCES
Hui.Y.H : “Handbook of Poultry science &
technology”Slideshare : “Edible Eggs” by Abeer Abdel-naser Awad
Abdel-All
USDA : Shell eggs grades and standards