Notes on egg hygiene including the egg nutritive value, different egg processing and the different methods for egg preservation besides, the functional properties of egg components.
Egg composition and processing by monika tambakheMonika Tambakhe
The document provides information about eggs, including their composition, uses, production, and processing into products like dried eggs and egg powders. It notes that eggs are laid by many species and consumed worldwide for their nutrition. The chicken egg is most commonly consumed. Key points covered include the main internal structures of eggs, their protein, nutrient and mineral content, uses of egg components like albumen and yolk in food processing, and methods for pasteurizing and drying eggs into shelf-stable products.
The document discusses factors that affect the internal quality of eggs. It describes how eggs are formed and the nutritional composition of egg whites, yolks, and whole eggs. Key factors that influence internal egg quality include a hen's nutrition, length of storage and storage conditions, hen strain and age, ingestion of contaminants, and diseases. Nutritional deficiencies or excesses can impact qualities like egg white thickness, yolk color and size. Longer storage causes egg whites to thin as carbon dioxide escapes and pH increases. Younger hens generally produce smaller eggs. Certain diseases and contaminants in feed are also linked to poorer internal quality.
The document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white and yolk. It then covers various steps in industrial egg processing like feeding, egg production, collection, storage, handling, washing, grading, breaking and production of egg products. It also discusses quality control tests, pasteurization, preservation methods like freezing, drying and packaging and marketing of eggs and egg products.
The document discusses the preservation of eggs through various methods to prevent microbial growth. It describes techniques used for small-scale preservation like glass water, lime water, and oil coating. Large-scale methods include cold storage, oil dipping, and storage under CO2 atmosphere. The document also addresses residues that may be present in eggs from drugs, hormones, or pesticides and methods for detecting residues like antibiotics. Finally, it outlines different types of egg products like liquid, frozen, and dried products and considerations for safe handling and storage.
This document discusses factors that affect egg quality, including genetics, feed quality, environment, age of hens, and diseases. It provides examples of problems with shell quality, egg white quality, and yolk quality, along with the potential causes and recommended corrective measures. Some of the key factors mentioned are age of hens, calcium intake, temperature, humidity, handling practices, and preventing diseases through vaccination. Replacing older hens or molting hens is recommended to improve egg quality over time.
Edible eggs can deteriorate quickly after laying if not stored properly. The key factors that affect egg quality are temperature, humidity, and handling. As eggs age, chemical and microbial changes occur. The air cell enlarges, the white thins and spreads out, and the yolk shifts and flattens. Microorganisms like bacteria and mold can cause rotting. Proper storage below 4°C and 70-80% humidity helps maintain freshness. Eggs are graded based on interior and exterior quality standards.
1. Eggs are formed in the ovaries of female animals and consist of an ovum surrounded by membranes and a shell. They provide nutrients like protein, vitamins, minerals, and fats.
2. The key parts of an egg include the shell, membranes, albumen or egg white, yolk, and chalazae. The hen's oviduct adds different components over 25 hours to form the egg.
3. Eggs are a highly nutritious food, providing high-quality protein along with vitamins, minerals, and fats. One medium egg contains around 6 grams of protein and 78 kilocalories.
This document discusses various metrics used to assess egg quality, including candling, shape index, Haugh unit, yolk index, and air cell size. The Haugh unit score considers egg weight and albumen height to determine quality grades from AA to C. A higher Haugh unit score indicates better quality. In contrast, the yolk index score and air cell size decline more slowly with storage, enabling detection of quality differences in degraded eggs. Various defects like blood spots can also be observed through candling or crackless examination. Overall, a variety of physical tests are used to objectively measure internal and external egg quality characteristics.
Egg composition and processing by monika tambakheMonika Tambakhe
The document provides information about eggs, including their composition, uses, production, and processing into products like dried eggs and egg powders. It notes that eggs are laid by many species and consumed worldwide for their nutrition. The chicken egg is most commonly consumed. Key points covered include the main internal structures of eggs, their protein, nutrient and mineral content, uses of egg components like albumen and yolk in food processing, and methods for pasteurizing and drying eggs into shelf-stable products.
The document discusses factors that affect the internal quality of eggs. It describes how eggs are formed and the nutritional composition of egg whites, yolks, and whole eggs. Key factors that influence internal egg quality include a hen's nutrition, length of storage and storage conditions, hen strain and age, ingestion of contaminants, and diseases. Nutritional deficiencies or excesses can impact qualities like egg white thickness, yolk color and size. Longer storage causes egg whites to thin as carbon dioxide escapes and pH increases. Younger hens generally produce smaller eggs. Certain diseases and contaminants in feed are also linked to poorer internal quality.
The document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white and yolk. It then covers various steps in industrial egg processing like feeding, egg production, collection, storage, handling, washing, grading, breaking and production of egg products. It also discusses quality control tests, pasteurization, preservation methods like freezing, drying and packaging and marketing of eggs and egg products.
The document discusses the preservation of eggs through various methods to prevent microbial growth. It describes techniques used for small-scale preservation like glass water, lime water, and oil coating. Large-scale methods include cold storage, oil dipping, and storage under CO2 atmosphere. The document also addresses residues that may be present in eggs from drugs, hormones, or pesticides and methods for detecting residues like antibiotics. Finally, it outlines different types of egg products like liquid, frozen, and dried products and considerations for safe handling and storage.
This document discusses factors that affect egg quality, including genetics, feed quality, environment, age of hens, and diseases. It provides examples of problems with shell quality, egg white quality, and yolk quality, along with the potential causes and recommended corrective measures. Some of the key factors mentioned are age of hens, calcium intake, temperature, humidity, handling practices, and preventing diseases through vaccination. Replacing older hens or molting hens is recommended to improve egg quality over time.
Edible eggs can deteriorate quickly after laying if not stored properly. The key factors that affect egg quality are temperature, humidity, and handling. As eggs age, chemical and microbial changes occur. The air cell enlarges, the white thins and spreads out, and the yolk shifts and flattens. Microorganisms like bacteria and mold can cause rotting. Proper storage below 4°C and 70-80% humidity helps maintain freshness. Eggs are graded based on interior and exterior quality standards.
1. Eggs are formed in the ovaries of female animals and consist of an ovum surrounded by membranes and a shell. They provide nutrients like protein, vitamins, minerals, and fats.
2. The key parts of an egg include the shell, membranes, albumen or egg white, yolk, and chalazae. The hen's oviduct adds different components over 25 hours to form the egg.
3. Eggs are a highly nutritious food, providing high-quality protein along with vitamins, minerals, and fats. One medium egg contains around 6 grams of protein and 78 kilocalories.
This document discusses various metrics used to assess egg quality, including candling, shape index, Haugh unit, yolk index, and air cell size. The Haugh unit score considers egg weight and albumen height to determine quality grades from AA to C. A higher Haugh unit score indicates better quality. In contrast, the yolk index score and air cell size decline more slowly with storage, enabling detection of quality differences in degraded eggs. Various defects like blood spots can also be observed through candling or crackless examination. Overall, a variety of physical tests are used to objectively measure internal and external egg quality characteristics.
Egg products are processed forms of eggs for commercial and home use, including refrigerated liquid products, frozen products, and dried products. They are produced from shell eggs that are washed, sanitized, and broken at processing plants. There are four main types of egg products: refrigerated liquids, frozen, dried/dehydrated, and specialty products. Egg products are preferred over shell eggs by commercial users due to advantages like convenience, labor savings, storage ease, and quality uniformity. All egg processing plants must follow regulations like mandatory pasteurization and using only clean, edible shell eggs. Common frozen egg products include separated or blended whites and yolks, while dried products include spray dried whites, yolks,
Eggs are a complete food that can be processed into various products. The key components of an egg are the shell, egg white, and yolk. Factors like age, storage temperature and humidity affect egg quality. Eggs are tested for quality using water tests, sensory tests, and candling. Processed egg products include refrigerated liquids, frozen, dried, and specialty items. Production involves breaking, separating, freezing, drying or other processing. Functional properties of eggs include coagulation, emulsification, and foaming. Quality checks ensure proper storage and preservation through methods like wet sealing or dry oiling and refrigeration.
Egg is a nutritious and inexpensive food that contains balanced amounts of essential nutrients like protein, vitamins, and minerals. It provides high-quality protein and is an excellent source of various vitamins and minerals. The major components of an egg are albumen (egg white) and yolk. Albumen contains over half of the egg's protein and various vitamins and minerals. The yolk contains all of the egg's fat and cholesterol but also provides various important vitamins. Eggs contain antioxidants and other compounds that may help reduce the risk of diseases. Overall, eggs are a healthy and affordable food choice that provides many important nutrients.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
There are several methods for preserving eggs described in the document. These include dry packing eggs in an earthen pot buried in wet sand, immersing eggs in liquids like lime water, coating eggs in oil, thermo stabilization by heating eggs to 130°F, cold storage at temperatures below 10°C with high humidity, and drying or freezing eggs to produce products like egg white powder or frozen yolk. Proper handling and storage help preserve eggs for several months using these techniques.
The document summarizes the structure and composition of eggs. It describes the main parts of an egg including the shell, shell membranes, egg white and yolk. The egg white contains proteins like ovalbumin and conalbumin. The yolk contains lipoproteins and phosphoproteins. Eggs are a good source of protein, fat, vitamins and minerals. Egg quality is determined by shell strength, air cell size, thickness of egg white and spread of yolk. Methods to evaluate quality include candling, floating in water and measuring Haugh units and indices.
Egg quality defects
Grading of eggs
Microbiology of eggs
Sources of contamination
Antimicrobial defense of egg
Diseases transmitted through egg
Prevention of spread of diseases through eggs
Turning eggs three times a day is important for embryo development. Candling is a technique used to check egg fertility and embryo growth by shining a light source through the egg in a darkened room. Key signs are a dark spot indicating a fertile embryo that grows larger over time, or a clear egg indicating infertility. Dead embryos may show a blood ring or dark spot. Candling is most useful from days 8-12 but should stop after day 16-17 as the embryo has nearly fully developed by then.
The document discusses factors that affect egg quality, both internally and externally. It notes that egg quality deteriorates over time due to loss of CO2 through the shell, causing the pH and thickness of the egg white to change. Microbial growth can also cause rotting and discoloration. Factors like temperature, nutrition, stress, and production system impact shell quality, while storage conditions, hen age and strain, and disease affect internal contents. Proper management of these factors is necessary to maintain high egg quality.
The Haugh unit is a measure of egg protein quality based on the height of the egg white when the egg is broken onto a flat surface, adjusted for egg weight. The higher the Haugh unit number, the better the egg quality, with numbers ranging from excellent quality over 90 to unacceptable below 50. To calculate the Haugh unit, the height of the thick egg white is measured with a micrometer and correlated to the weight of the egg using a formula. The Haugh unit rating provides an important industry measure of egg freshness and quality.
The document discusses byproducts of the egg industry, focusing on eggshells and hatchery waste. It describes how eggshells can be separated from hatchery waste using various mechanical methods. It then discusses several potential utilization methods for eggshells and hatchery waste, including as fertilizer, supplements for animal feed, construction materials, medical treatments, and more. It also describes methods for producing hydroxyapatite from eggshells. Finally, it summarizes two research papers, one on using eggshell powder to fortify bread and another on using eggshells for adsorption and colorimetric detection of heavy metals.
Methods of slaughtering, processing & postmortem changes and ageing of meatmahabubcvasu
This presentation provides information on slaughtering animals and meat processing. It discusses the humane slaughter method which involves stunning, bleeding, skinning, eviscerating, and refrigerating carcasses. Traditional methods like Jewish shechita, Muslim halal, and Sikh jhatka are also described. The document outlines the proper treatment of animals prior to slaughter through resting, watering, feeding, and fasting. The steps of slaughtering cattle and small ruminants are explained in detail along with skinning, evisceration, splitting, washing, and dressing carcasses. Postmortem changes like acidification and rigor mortis that affect meat quality are also summarized.
This PPT describes a brief idea about the smoking technology of meat. The reason behind the smoky flavour and the different techniques with the advantage of the same.
This document discusses the processing of chicken and broilers for meat. It begins by defining poultry and identifying the four main classes raised - egg producing, broilers, turkeys, and ducks/geese. It then outlines the key steps in broiler processing from receiving the live birds to packaging the finished product. These steps include stunning, bleeding, scalding, defeathering, evisceration, cutting/deboning, and preservation methods like refrigeration, smoking, and packaging. Preservation methods help extend shelf life and ensure food safety.
- Eggs are laid by many species but chicken eggs are most commonly consumed. They are an inexpensive source of protein.
- An egg consists of a shell, egg white, and egg yolk. The shell is made of calcium carbonate and has pores. The egg white contains many proteins while the yolk contains fat, vitamins, and minerals.
- Egg white powder is made by separating the egg white, filtering it, adjusting the pH, concentrating it using reverse osmosis, fermenting to break down glucose and fat, spray drying to produce a powder, and dry heating for storage. This process allows the egg white to be stored longer and transported more easily.
Egg shell quality issues can result in significant losses for egg producers. Up to 10% of eggs may be lost due to shell quality defects like cracks, thin shells, or dirt/stains. Poor nutrition, disease, stress, age, and rough handling can all weaken shells or damage eggs. Proper management of lighting, temperature, and hygiene are needed to support shell quality and minimize breakage losses.
The document summarizes egg structure, composition, and production. It describes the layers of an egg including the shell, membranes, egg white, and yolk. The shell protects the inner contents and is porous to allow gas exchange. The egg white provides cushioning and nutrition while the yolk is the primary source of nutrients for embryo development. Egg production involves ovulation in the ovary and formation of layers in the oviduct over 24 hours before laying. Freshness is assessed by examining the air cell size, yolk shape, and properties of the egg white and vitelline membrane. Proper handling and refrigeration are important for food safety.
This document discusses the packaging and storage of eggs. It outlines various container requirements including being made from suitable material, strong, and able to properly close. Common containers mentioned are simple baskets, filler trays, and polystyrene packages. Packaging protects eggs and provides advantages like preventing damage and advertising the product. Storage techniques covered are lime water treatment, water glass method, waxing/oil treatment, thermostabilization, use of gases, drying, refrigeration, and freezing.
Egg shell quality issues can result in significant losses for egg producers. Up to 10% of eggs may be lost due to shell quality defects like cracks, thin shells, or dirt/stains. Poor nutrition, disease, stress, age, and rough handling can all weaken shells or damage eggs. Proper management of lighting, temperature, and hygiene are needed to support shell quality and minimize breakage losses.
Care must be taken when selecting and storing eggs for hatching. Eggs should be collected 4-5 times daily from healthy parent flocks, keeping nest and floor eggs separate. Dirty, cracked, or misshapen eggs should be discarded. Eggs and equipment should be fumigated with a formalin and potassium permanganate mixture at 21.1°C to kill bacteria without harming embryos. Eggs should be stored at 15.6°C with 70-80% relative humidity, pointed end down at a 30-45° angle and turned daily, as storage can decrease hatchability over time due to changes in the albumen and yolk. Proper storage temperature depends on number of storage days,
Egg products are processed forms of eggs for commercial and home use, including refrigerated liquid products, frozen products, and dried products. They are produced from shell eggs that are washed, sanitized, and broken at processing plants. There are four main types of egg products: refrigerated liquids, frozen, dried/dehydrated, and specialty products. Egg products are preferred over shell eggs by commercial users due to advantages like convenience, labor savings, storage ease, and quality uniformity. All egg processing plants must follow regulations like mandatory pasteurization and using only clean, edible shell eggs. Common frozen egg products include separated or blended whites and yolks, while dried products include spray dried whites, yolks,
Eggs are a complete food that can be processed into various products. The key components of an egg are the shell, egg white, and yolk. Factors like age, storage temperature and humidity affect egg quality. Eggs are tested for quality using water tests, sensory tests, and candling. Processed egg products include refrigerated liquids, frozen, dried, and specialty items. Production involves breaking, separating, freezing, drying or other processing. Functional properties of eggs include coagulation, emulsification, and foaming. Quality checks ensure proper storage and preservation through methods like wet sealing or dry oiling and refrigeration.
Egg is a nutritious and inexpensive food that contains balanced amounts of essential nutrients like protein, vitamins, and minerals. It provides high-quality protein and is an excellent source of various vitamins and minerals. The major components of an egg are albumen (egg white) and yolk. Albumen contains over half of the egg's protein and various vitamins and minerals. The yolk contains all of the egg's fat and cholesterol but also provides various important vitamins. Eggs contain antioxidants and other compounds that may help reduce the risk of diseases. Overall, eggs are a healthy and affordable food choice that provides many important nutrients.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
There are several methods for preserving eggs described in the document. These include dry packing eggs in an earthen pot buried in wet sand, immersing eggs in liquids like lime water, coating eggs in oil, thermo stabilization by heating eggs to 130°F, cold storage at temperatures below 10°C with high humidity, and drying or freezing eggs to produce products like egg white powder or frozen yolk. Proper handling and storage help preserve eggs for several months using these techniques.
The document summarizes the structure and composition of eggs. It describes the main parts of an egg including the shell, shell membranes, egg white and yolk. The egg white contains proteins like ovalbumin and conalbumin. The yolk contains lipoproteins and phosphoproteins. Eggs are a good source of protein, fat, vitamins and minerals. Egg quality is determined by shell strength, air cell size, thickness of egg white and spread of yolk. Methods to evaluate quality include candling, floating in water and measuring Haugh units and indices.
Egg quality defects
Grading of eggs
Microbiology of eggs
Sources of contamination
Antimicrobial defense of egg
Diseases transmitted through egg
Prevention of spread of diseases through eggs
Turning eggs three times a day is important for embryo development. Candling is a technique used to check egg fertility and embryo growth by shining a light source through the egg in a darkened room. Key signs are a dark spot indicating a fertile embryo that grows larger over time, or a clear egg indicating infertility. Dead embryos may show a blood ring or dark spot. Candling is most useful from days 8-12 but should stop after day 16-17 as the embryo has nearly fully developed by then.
The document discusses factors that affect egg quality, both internally and externally. It notes that egg quality deteriorates over time due to loss of CO2 through the shell, causing the pH and thickness of the egg white to change. Microbial growth can also cause rotting and discoloration. Factors like temperature, nutrition, stress, and production system impact shell quality, while storage conditions, hen age and strain, and disease affect internal contents. Proper management of these factors is necessary to maintain high egg quality.
The Haugh unit is a measure of egg protein quality based on the height of the egg white when the egg is broken onto a flat surface, adjusted for egg weight. The higher the Haugh unit number, the better the egg quality, with numbers ranging from excellent quality over 90 to unacceptable below 50. To calculate the Haugh unit, the height of the thick egg white is measured with a micrometer and correlated to the weight of the egg using a formula. The Haugh unit rating provides an important industry measure of egg freshness and quality.
The document discusses byproducts of the egg industry, focusing on eggshells and hatchery waste. It describes how eggshells can be separated from hatchery waste using various mechanical methods. It then discusses several potential utilization methods for eggshells and hatchery waste, including as fertilizer, supplements for animal feed, construction materials, medical treatments, and more. It also describes methods for producing hydroxyapatite from eggshells. Finally, it summarizes two research papers, one on using eggshell powder to fortify bread and another on using eggshells for adsorption and colorimetric detection of heavy metals.
Methods of slaughtering, processing & postmortem changes and ageing of meatmahabubcvasu
This presentation provides information on slaughtering animals and meat processing. It discusses the humane slaughter method which involves stunning, bleeding, skinning, eviscerating, and refrigerating carcasses. Traditional methods like Jewish shechita, Muslim halal, and Sikh jhatka are also described. The document outlines the proper treatment of animals prior to slaughter through resting, watering, feeding, and fasting. The steps of slaughtering cattle and small ruminants are explained in detail along with skinning, evisceration, splitting, washing, and dressing carcasses. Postmortem changes like acidification and rigor mortis that affect meat quality are also summarized.
This PPT describes a brief idea about the smoking technology of meat. The reason behind the smoky flavour and the different techniques with the advantage of the same.
This document discusses the processing of chicken and broilers for meat. It begins by defining poultry and identifying the four main classes raised - egg producing, broilers, turkeys, and ducks/geese. It then outlines the key steps in broiler processing from receiving the live birds to packaging the finished product. These steps include stunning, bleeding, scalding, defeathering, evisceration, cutting/deboning, and preservation methods like refrigeration, smoking, and packaging. Preservation methods help extend shelf life and ensure food safety.
- Eggs are laid by many species but chicken eggs are most commonly consumed. They are an inexpensive source of protein.
- An egg consists of a shell, egg white, and egg yolk. The shell is made of calcium carbonate and has pores. The egg white contains many proteins while the yolk contains fat, vitamins, and minerals.
- Egg white powder is made by separating the egg white, filtering it, adjusting the pH, concentrating it using reverse osmosis, fermenting to break down glucose and fat, spray drying to produce a powder, and dry heating for storage. This process allows the egg white to be stored longer and transported more easily.
Egg shell quality issues can result in significant losses for egg producers. Up to 10% of eggs may be lost due to shell quality defects like cracks, thin shells, or dirt/stains. Poor nutrition, disease, stress, age, and rough handling can all weaken shells or damage eggs. Proper management of lighting, temperature, and hygiene are needed to support shell quality and minimize breakage losses.
The document summarizes egg structure, composition, and production. It describes the layers of an egg including the shell, membranes, egg white, and yolk. The shell protects the inner contents and is porous to allow gas exchange. The egg white provides cushioning and nutrition while the yolk is the primary source of nutrients for embryo development. Egg production involves ovulation in the ovary and formation of layers in the oviduct over 24 hours before laying. Freshness is assessed by examining the air cell size, yolk shape, and properties of the egg white and vitelline membrane. Proper handling and refrigeration are important for food safety.
This document discusses the packaging and storage of eggs. It outlines various container requirements including being made from suitable material, strong, and able to properly close. Common containers mentioned are simple baskets, filler trays, and polystyrene packages. Packaging protects eggs and provides advantages like preventing damage and advertising the product. Storage techniques covered are lime water treatment, water glass method, waxing/oil treatment, thermostabilization, use of gases, drying, refrigeration, and freezing.
Egg shell quality issues can result in significant losses for egg producers. Up to 10% of eggs may be lost due to shell quality defects like cracks, thin shells, or dirt/stains. Poor nutrition, disease, stress, age, and rough handling can all weaken shells or damage eggs. Proper management of lighting, temperature, and hygiene are needed to support shell quality and minimize breakage losses.
Care must be taken when selecting and storing eggs for hatching. Eggs should be collected 4-5 times daily from healthy parent flocks, keeping nest and floor eggs separate. Dirty, cracked, or misshapen eggs should be discarded. Eggs and equipment should be fumigated with a formalin and potassium permanganate mixture at 21.1°C to kill bacteria without harming embryos. Eggs should be stored at 15.6°C with 70-80% relative humidity, pointed end down at a 30-45° angle and turned daily, as storage can decrease hatchability over time due to changes in the albumen and yolk. Proper storage temperature depends on number of storage days,
Eggs provide a unique source of balanced nutrition. They are inexpensive, easy to prepare, and contain high-quality protein, vitamins, minerals, and fats. The formation of an egg involves the yolk being deposited in the oviduct and slowly passing down, gaining layers of albumen, membranes, and finally the shell over approximately 25 hours. The color of the shell, albumen, and yolk depend on the hen's diet and breed but do not impact the egg's nutritional value or cooking properties.
This document discusses contamination, spoilage, and preservation of eggs and poultry. It begins with an introduction to egg anatomy and notes that poultry is the second most consumed meat worldwide. It then discusses sources and types of contamination for eggs and poultry. Spoilage factors and mechanisms for both are described. Various preservation methods for eggs are outlined, including asepsis, removal of microorganisms, use of heat, drying, preservatives, and freezing. Preservation methods for poultry include asepsis, freezing, use of heat, carbon dioxide atmospheres, use of preservatives, and irradiation. References are listed at the end.
This document discusses the incubation process of chicken eggs. It covers selecting eggs suitable for hatching based on size, shell quality, and cleanliness. Eggs should be stored at 55°F and 75% humidity for up to 7 days. Incubation can be natural, done by a broody hen for 21 days, or artificial using an incubator. An incubator provides optimal temperature of 37.2-38.3°C and 60% humidity for development. It also ensures eggs are turned regularly to prevent adhesion and allow nutrient access. Proper temperature, humidity, ventilation, and turning are critical for embryo growth and a successful hatch.
Eggs primarily contain protein and are a cheap, nutritious food in the UK. The main proteins in eggs are ovalbumin, conalbumin, and ovomucoid. An egg has an outer shell, inner egg white divided into thick and thin layers, and a nutrient-rich egg yolk. Eggs are processed into frozen whole eggs or dried eggs through pasteurization and spray or freeze drying. Heat causes egg proteins to coagulate, forming gels or thickening mixtures. Eggs are used in many recipes to bind, emulsify, aerate, and add flavor.
This document provides information on general management practices in the poultry industry. It discusses egg production, including the use of hybrid chickens for egg-laying. Primary breeders are discussed, along with hatching, incubation, processing of chicks, and pullet rearing. Brooding management is important for chick health in the first 8 weeks. Proper water and litter management are also essential. Coccidiosis prevention typically involves adding coccidiostats to feed or water.
This document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white layers, and yolk. It also outlines the composition and nutritional value of eggs. The key steps in egg processing are described, including feeding, collection, storage, washing, grading, candling, breaking, pasteurization, freezing, drying, and packaging. Various egg products like dried powders, specialty items, and liquid eggs are also mentioned. Quality control standards and methods to preserve shell eggs and liquid eggs are summarized.
This document discusses egg quality from production to consumption. It describes ideal shell quality characteristics like cleanliness, soundness, and shape that are controlled by production and handling. Interior egg quality factors like yolk and albumen qualities are also described. Natural factors like temperature, humidity and time can impact egg quality as can handling, storage and tainting. The document outlines methods to maintain quality like refrigeration, packaging and washing techniques. It also discusses candling and grading eggs to sort by quality standards.
This document outlines protocols for poultry bio-security, pre-incubation care of hatching eggs, factors affecting fertility and hatchability, hatchery disinfection, and brooding management. The objectives of bio-security are to prevent entry of contagious diseases and reduce common pathogens through structural and operational measures. Pre-incubation egg care includes proper collection, cleaning, selection, fumigation, and storage of eggs. Factors affecting fertility and hatchability relate to the breeders as well as egg handling practices. The hatchery disinfection protocol specifies cleaning and disinfection steps for various areas. Brooding management objectives are to provide warmth, protection, feed, and water to chicks. Key factors that affect brooding include
This document summarizes information about egg spoilage, including:
- The composition of eggs and how they can become contaminated.
- The main types of bacterial and fungal spoilage such as green, colorless, black, and pink rots caused by bacteria like Pseudomonas and Proteus, and pin spot and fungal molding caused by fungi.
- Methods for storing and preserving eggs like refrigeration, pasteurization, oiling, salting, and pickling to prevent or slow spoilage.
This document summarizes information about egg spoilage, including:
- The composition of eggs and how they can become contaminated.
- The main types of bacterial and fungal spoilage such as green, colorless, black, and pink rots caused by bacteria like Pseudomonas and Proteus, and pin spot and fungal molding caused by fungi.
- Methods for storing and preserving eggs including refrigeration, pasteurization, oiling, salting, and pickling. Proper storage and handling of eggs is important to prevent bacterial growth and food poisoning.
This document discusses contamination, preservation, and spoilage of eggs. It notes that eggs become contaminated through contact with hen feces, cages, wash water, or packaging materials. Bacteria levels on shells range from 102 to 107. Preservation methods include refrigeration below 0°C, freezing, use of preservatives like borates or hypochlorites, and irradiation to kill pathogens. Spoilage is caused by bacteria like Pseudomonas or fungi penetrating the shell and growing in the egg, leading to various colored rots. Proper storage temperature, sanitation and preservatives can prevent microbial growth and spoilage.
This document discusses contamination, preservation, and spoilage of eggs. It notes that eggs become contaminated through contact with hen feces, cages, wash water, or packaging materials. Bacteria levels on shells range from 102 to 107. Preservation methods include refrigeration, freezing, use of preservatives like borates or hypochlorites, and irradiation. Spoilage is caused by bacteria like Pseudomonas or fungi penetrating the shell and growing in the egg, leading to various colored rots. Proper handling and storage help prevent microbial invasion and spoilage.
contamination, spoilage and preservation of eggsMaria Josephine
This document discusses contamination, spoilage, and preservation of eggs. It begins by introducing the composition of eggs, including the shell, egg white, and yolk. Eggs can become contaminated through contact with feces, cages, wash water, or handling. This allows microorganisms like bacteria and fungi to enter. Bacterial spoilage causes rots that appear green, colorless, black, pink, or red. Fungal spoilage causes pin spot molding or rotting. Preservation methods include refrigeration, freezing, use of preservatives or irradiation to prevent microbial growth and spoilage. Proper cleaning and sanitation of equipment is also important for prevention of contamination.
CONTAMINATION, SPOILAGE AND PRESERVATION OF EGG AND.pptxDeepak Kannan M S
Meat and eggs are highly perishable foods that can spoil due to microbial contamination and growth. Several factors contribute to contamination during the processing of meat and eggs, such as contact with animal feces, dirt, water, equipment, and workers. Common spoilage microorganisms include Pseudomonas, lactic acid bacteria, and Clostridium. To prevent spoilage, preservation techniques are used like freezing, chilling, canning, drying, salting, smoking, and heat treatment for eggs. Proper sanitation and temperature control throughout the supply chain are important for preserving the quality and safety of meat and egg products.
The poultry industry has grown rapidly worldwide, with broiler chickens and eggs being the largest segments. Broiler chickens are raised in large confinement houses and slaughtered at 7-8 weeks, while egg-laying hens are kept in cages and produce eggs through controlled lighting stimulation. Both industries rely on artificial insemination and selective breeding to increase meat and egg yields. Hatcheries incubate fertilized eggs for 21 days to produce chicks, which are vaccinated and shipped to broiler houses for final growth before processing.
The poultry industry has grown rapidly worldwide, with broiler chickens and eggs being the largest segments. Broiler chickens are raised in large houses with carefully controlled environmental conditions to maximize growth over 7-8 weeks. Egg production involves hens laying eggs that are collected, cleaned, graded and refrigerated. Turkey production has also increased significantly and involves artificial insemination of broad-breasted breeds that have difficulty breeding and walking due to their size.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms for those who already suffer from conditions like anxiety and depression.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
1. The document discusses different thermal treatments for milk including pasteurization, sterilization, and boiling.
2. Pasteurization involves heating milk to temperatures between 63-85°C for short periods of time to minimize pathogens while preserving chemical and physical properties. Common pasteurization methods are listed.
3. Sterilization or long-life milk involves higher temperatures over longer periods to destroy all microorganisms allowing milk to be stored at room temperature for several months. Methods of in-bottle and UHT sterilization are described.
clean milk should be:
1- Normal physical , Chemical properties
2- Low bacterial count.
3- Free from pathogenic microorganisms
4- Free from dirt , hazard residues.
5- High keeping quality.
6- High nutritive value.
This document discusses various membrane filtration processes and membrane materials. It covers the main types of membrane filtration - reverse osmosis, nanofiltration, ultrafiltration, and microfiltration. It then discusses common membrane materials like cellulose acetate, synthetic polymers, and ceramics. Different membrane module designs are also outlined, including plate and frame, spiral wound, tubular, and hollow-fiber. The document concludes by briefly mentioning membrane fouling and applications of ultrafiltration in the dairy industry.
Any substances added to food to maintain or improve its safety, freshness, taste, texture, or appearance.
WHO, in cooperation with the Food and Agriculture Organization of the United Nations (FAO), is responsible for assessing the risks to human health from food additives.
Risk assessment of food additives are conducted by an independent, international expert scientific group – the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Def: A group of protein with a catalytic activity that activate the chemical reaction without being destroyed . There are at least 20 enzyme found in milk.
- Phosphatase is an enzyme naturally present in all raw milks.
- which is used as an indicator of proper milk pasteurization (63C/30min).
- Complete pasteurization will inactivate the enzyme.
Milk lipase is lipoprotein. It catalyzes the breakdown of lipids ( triglycerides) . The process is called lipolysis.
It is a disaccharide composed of the monosaccharides glucose come from blood and galactose ( ??) synthesized in golgi apperatus in mammary gland both linked by glycosidic link.
It is only found in milk in its natural state , synthesized in mammary gland.
It is found in form of opaque solution.
Less sweet than sucrose. (5% sucrose=10% lactose) (double).
Low soluble--- crystalization
Fermentation
Maillard reaction
In order to digest lactose, your body digestive tract produces the enzyme lactase. Lactase is produced by the small intestine and secreted to break down lactose into its simpler forms of sugar—glucose and galactose. These simple sugars are easily absorbed into the bloodstream and used as energy.
Lipids are greasy, oily, and waxy substances found in both animals and plants. They are composed of glycerol and fatty acids and can be saturated, unsaturated, or volatile. Fats and oils are triglycerides made of glycerol and three fatty acid units. Animal fats tend to be solid at room temperature due to higher saturated fat content, while plant oils are usually liquid due to higher unsaturated fat content. Fats and oils provide energy, enhance texture and flavor, and aid in nutrient absorption. They are classified based on carbon chain length and saturation level and used for various purposes like cooking. Proper extraction, refining, and storage help prevent rancidity.
Notes on food borne pathogens which cause food poisoning for consumers. it include the different types of microorganisms food intoxication, food infection and the difference between them.
Notes on the technology of milk powder and the faults that may occurs during storage. Besides, the manufacture of instant milk powder and how to modify cow milk to produce humanized milk.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
The simplified electron and muon model, Oscillating Spacetime: The Foundation...RitikBhardwaj56
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
Physiology and chemistry of skin and pigmentation, hairs, scalp, lips and nail, Cleansing cream, Lotions, Face powders, Face packs, Lipsticks, Bath products, soaps and baby product,
Preparation and standardization of the following : Tonic, Bleaches, Dentifrices and Mouth washes & Tooth Pastes, Cosmetics for Nails.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
2. Changes occurs in egg after laying
1- Changes in pH or the alkalinity of egg.
2-Increase of gas contents.
3- Changes in viscosity of egg albumin.
4- The evaporation content of egg albumin.
5- Flavor of egg and the smell changed….leads to egg rot.
Factors to produce high quality egg
1- Select a good bird breed with good genetic characters.
2- Providing a clean farm .
3- Feeding the poultry a well balanced diet.
4- Frequent collection of egg after laying.
5- Proper egg handling.
6- Egg storage under low temperature and low humidity.
7- Good oil preservation for storage.
8- Washing the dirty egg before oiling.
4/18/2020 2Dr.Dina A.B. Awad
3. Egg nutritive value 1- Contain all essential nutrients needed for growth.
2- It rich with a high quality protein.
3- It is contain iron and trace element.
4- Good source of essential fatty acids and vitamins.
Eggs are: 10% shell, 60% white, 30% yolk
10% shell
60%
white
10% protein
90% water
16% protein
32% fat
50% water
30%
yolk
They are good sources of protein,
calcium, iron and B vitamins
Two eggs provide:
20% of your daily protein needs
8% of your daily iron needs
8% of your daily calcium needs
Two eggs also provide 15% of the daily fat you should eat
This fat is a saturated fat - an animal fat
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4. It is ideal method, most egg are cleaned
By washing using a special sanitizer. Rinsing
By wormer water and finally drying.
Egg washing
Spraying method Brushing method
The egg rotating during washing using
pressure spray. The most common chemical
Used is chlorine compound 50ppm.
Egg antimicrobial defense
1- Intrinsic factors .2- Extrinsic factors .
1- Egg cuticle.
2- Shell membranes.
3- Egg albumen.
4- Vitelline membrane.
1- Bactericidal effect of egg proteins.
4/18/2020 4Dr.Dina A.B. Awad
5. Egg processing (products)
Frozen egg : (frozen whole egg, frozen yolk, frozen white) put in cans at -18-26ºC/8 min.
to avoid gummy mass appearance of yolk add 5% sugar or 10% glycerin.
Dried egg : Drying using spray method like milk powder. In which water % not more
than 5%.
Liquid egg product: whole liquid egg, liquid egg white and liquid egg yolk.
4/18/2020 5Dr.Dina A.B. Awad
7. Egg Product Refrigerator Freezer
Raw eggs in shell 3 to 5 weeks Do not freeze. Instead,
beat yolks and whites
together; then freeze.
Raw egg whites 2 to 4 days 12 months
Raw egg yolks 2 to 4 days Yolks do not freeze well
Egg Storage
(Foodsafety.gov.uk)
74/18/2020 Dr.Dina A.B. Awad
8. 8
Types of egg defect
1- External defect (shell defect).
2- Internal defect (white defect , yolk
defect and air cell defect).
4/18/2020 Dr.Dina A.B. Awad
9. 9
gross cracks egg (leakers)
Def: it is large cracks and holes that
result in broken in shell membranes
incidence: increase with age (1-5)%of
total production
Causes 1-aging 2-poor nutrition
3-saline water 4-disease
5- High. Temp. 6-mecanical
damage 7- rough handling
1- External defect (shell defect).
Def: very fine cracks run along the
shell difficult to be detected by
naked eye need candling
Incidence: (1-3)% of total
production
Hair line cracks Star cracks
Def: fine cracks radiating out
wards from a central point of
impact .Incidence: (1-2)%of
total production
N.B: Cracks can be detected by candling only in which shell
membranes are sound Like hair line cracks and star cracks
4/18/2020 Dr.Dina A.B. Awad
10. 10
1- External defect (shell defect).
Fly marks
Def: Means marks caused by
flies leaving droppings on egg
shell
Cause: when egg exposed
to large No. of flies
(unhygienic conditions)
Control: Avoid flies
pimpled egg
Def :Pimples means small lumps of
calcified material on egg shell
Cause :Thought to be caused by
foreign material in oviduct which ass
.with
1-aging 2-poor nutrition 3-strain of
bird
Shell less egg
Egg with very thin shell or no
shell around the shell
membranes it is highly
susceptible to damage (0.5-6)%
more common in bullets (female
bird come to lay in her first
season
cause: 1-immature shell gland
2-defect in shell gland
3-poor nutrition
4-saline water 5-disease
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11. 11
Flat sided egg
When part of shell is
flattened and the adjoin
part of shell is wrinkled
.due to stress
crowding In correct
change in lightening
Cage marks
Its refers to dirty or translucent
marks or lines present on shell in well
managed flock occur less than
5%due to rusty or dirty wires in cage
floor But the translucent marks due
to high humidity or crowding
very small holes in egg shell
- less than 0.5%
- caused by faulty in laying
(aging ,poor nutrition ,small
sharp projection
Pin holes shell
1- External defect (shell defect).
4/18/2020 Dr.Dina A.B. Awad
12. 12
Fungus or mildew on
shell (mold growth).
Shell affected by green or
black powdery like material
Cause : poor hygiene during
handling ,storage,
transportation Or worm
storage room orold age
Mottled or glassy
shells
Parts of egg appears
transparent so appears
mottling or glassy such
shell are easily broken
shell appears under
candling
Sandpaper or
rough shell
Shell with rough texture
areas with un even
distribution over the shell
This case less than 1%but
increase with early
production in case of
double ovulation one is
shell less and other is extra
shell production
Stained eggs
• All or parts of shell are
stained by various
material like blood or
faces Blood stains is the
most common at bullets
due to first time of laying
Cause by blood from
prolapesed cloacae ,fecal
contamination ,water
stains, sanitizers ,oil stains
,drugs due to
chlortetracycline
1- External defect (shell defect).
4/18/2020 Dr.Dina A.B. Awad
13. 13
2- Internal defect (white defect , yolk defect and air cell defect).
Blood spot
Differ from few to large
amount on yolk surface acc.
To bird strain (10%) this due
to rupture of blood vessels in
ovary or oviduct that in case
of 1- level of vit. A in diet
2-vit K antagonist
3-fungal toxin 4- stress
5-avian encephalomyelitis
6-bird strain .
Bloody egg
blood not
concentrated but
diffused through
white or around yolk
Pieces of tissue from body
organs usually brown in
color usually in thick
albumin or chalazae or yolk
from 0.5 to 3mm in
diameter - ranges from 3 to
30% acc. To strain ,age may
higher in brown egg
Meat spots Heat spots
Strong fertile egg at
20 c so fertile germ
cell will be enlarged
has dark color than
normal egg yolk color
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14. 14
Spread yolk
Yolk content spread within white and yolk has abnormal shape and irregular shape.
The yolk displaced to another place other than from its central position
Sided yolk
yolk is stucked to the inner shell membrane .this condition favors rabid growth of mold or bacterial at area of contact
Stucked yolk
Pale yolk
Normal egg yolk color is from deep yellow to orange yellow due to substance called carotenoids .
But the nutritional value of the yolk not affected .due to, insufficient carotenoides in feed
Rotten egg
Bacterial or fungal contamination can produce red or green rots looks smells putrid such egg should be eliminated
from egg Caused by fecal contamination or improper washing procedure
Discolored white
White changed than normal slightly changed to yellow green color or may be become pink coloration .this caused by :-
1-feeding diet contain more than 5%cotton seed oil as contain cyclopropanoid F.A. cause white to be pink .
2-poor storage and very old egg.
incubated egg
Tainted egg : egg with abnormal odour
presence of halo around the germ cell this means incubation of fertile egg
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15. 15
Round worms in egg
Some eggs contain one or more round worms
intestinal parasite
caused by :-
1-migration of parasite from cloacae to oviduct
then enclosed during egg formation
Watery albumin
Watery albumin due to long storage as it
become watery and transparent Causes of
change in color from cloudy appearance to
transparent??
Reject extremely dirty eggs .
the broad end upper most and hold
against the aperature of the candling
lamb and twisted along its longitudinal
axis
Grade AA
Normal arrangement of
egg in racks4/18/2020 Dr.Dina A.B. Awad
16. 16
Air cell defect
1-large air cell more than 7mm
2-running air cell
part of inner shell membranes is broken so air bubbles will be found in white This occurs when
packed wrongly
3-ringed air cell
Very large air cell sharply defined with grey or brown colored edges
4/18/2020 Dr.Dina A.B. Awad
17. • bloody egg
• Incubated egg
• Rot egg
• Stuck yolk
• Spread yolk
• Mold growth
• Discolored white and yolk
• Tainted egg
• Meat spot
• Large air cell
• Dirty shell
• Ringed air cell
• Small blood spot
• Sided or patchy yolk
17
Unfit for human Immediate use (for sale rabidly)
Judgment of egg
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18. Egg Preservation
Aim : 1- to prevent the penetration of microorganisms.
2- prevent the multiplication of microorganisms.
3- prevent evaporation of moisture content.
Small scale Large scale
1- Glass water method: using Na silicate
2- Lime water method
3- Bran method
1- Gold storage at 4ºC ,RH 75-85%
2- Sterilization : By O3
3- Oil dipping: Parafin oil.
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19. Egg preservationIn considering the
preservation of the egg quality,
it is assumed that the chicken
egg is at its highest quality at
the time of laying. Anything
done to the egg later results in
quality loss. It is important
that the egg shell must be
clean, smooth and intact
before preservation. All
preservation methods for shell
eggs have been designed to
retard one or more of the
physic-chemical alterations
which lowers the egg quality
as it ages.
4/18/2020 19Dr.Dina A.B. Awad
20. 1. Egg cleaning followed by oiling:
All stained or dirty shells can be cleaned in two methods
The simplest dry cleaners are hand abrasive blocks to scratch the dirt or stain from the
shell surface. Disadvantage of dry cleaning is weakness of the shell. Only dirty and
unsound eggs should be cleaned.
A)dry cleaning
B) wet cleaning
Egg wash water temperature need to be at least 11ºC higher than egg
temperature. The temperature differential between the eggs and wash water
also critical, as a difference of more than 10ºC results in increased number of
thermal cracks due to expansion of contents of egg. The water temperature of at
least of 35ºC (95°F) is needed for adequate cleaning. Recycling water shouldn't
used for cleaning.
Oiling after cleaning
Oil coating preserves the egg by forming a thin film on the surface of the shell and
thereby sealing the pores. Washing and subsequent coating preserve eggs much
better than coating alone. The oil used must be odourless, colourless and free from
fluorescent materials. Mineral oils of food grade are less susceptible to oxidative
changes during storage. Eggs can either dipped in oil or sprayed with it.
4/18/2020 20Dr.Dina A.B. Awad
22. For start period storage, fresh eggs should be 12.5-15.5ºC and 70 - 80%
relative humidity. For long term storage the room temperature should
be at -10ºC (14±1°F) and relative humidity 80- 90%, as this relative
humidity will sufficiently retard evaporation without danger of mould
growth. Eggs can be oil treated prior to cold storage to enhance their
keeping quality. The quality of the shell eggs can be maintained for 6
months in a cold storage.
2. Cold storage
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23. liquids like lime water and water glass are very use full. This is old
method of preserving the quality of shell eggs especially for home use.
Eggs are dried at room temperature and transferred to filler flats. The
eggs can be stored for 3 to 4 weeks at room temperature. The
preservative effect of the lime water is partially due to its alkalinity. It
deposits a thin film of calcium carbonate on the egg shell and partially
seal the pores. The water glass is sodium silicate after immersion over
night in water glass. It deposits a thin precipitate of silica on the
surface of egg shell, possesses intrinsic antiseptic properties and dose
not impart odour or taste to the eggs. The water glass preserved eggs
and stored at 13 to 15ºC for six months.
4. Immersion in liquids
This involved for immersion in hot water or oil for sufficient time to
to stabilize the thick albumen. The immersion in water and oil at
600C(1400F) for 14 minutes.
3. Thermostebilization
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24. The eggs can be preserved by pickling also. It can be done with eggs of small
size like that of quail eggs as it will allow proper penetration of pickling solution
throughout the egg.
5. Pickling
4/18/2020 24Dr.Dina A.B. Awad
25. Egg functional properties
*Adhesion
The proteins in egg products, specifically in the whites, assist with adhesion and ingredient
binding. When they are heated or exposed to acid, they coagulate, causing the egg product to
change from a liquid to a semisolid or sold. When the proteins solidify, they function as an
adhesive, connecting ingredients or food components with each other.
*Browning/Color
The proteins within eggs c“We eat with our eyes first,” says one article on baking,1 with color so
important for baking success that companies actually make meters to measure it. Egg products
can contribute to product color in two ways; browning on the product exterior in the case of
baked goods, or the product itself such as coloring mayonnaise or muffin interiors.
an participate in the Maillard reaction when exposed to heat, producing a desirable brown color.
The Maillard reaction is responsible for the golden crust of baked products such as yellow batter
cake,2 meat browning and the dark color of roasted coffee.
*Flavor
Egg contributes in enhancing food products and bakeries. Taste or flavor is the deciding factor
for consumers who purchase foods and beverages
4/18/2020 25Dr.Dina A.B. Awad
26. Egg albumen has excellent food foaming proper-ties. Such properties are determined
by the ability to rapidly adsorb on the air-liquid interface during whipping or bubbling,
and by its ability to form a cohesive viscoelastic film by way of intermolecular
interactions
1- Egg foaming properties
Protein molecules act as hydrophilic and hydrophobic groups. The hy-drophilic groups
are arranged towards the water phase and the hydrophobic groups towards the air
phase. During the whipping process air comes into the solution to form bubbles, the
hydrophobic regions facilitate the adsorption at the interface,process that is followed
by partial unfolding (sur-face denaturation).
4/18/2020 26Dr.Dina A.B. Awad
27. 2- Egg emulsification properties
Egg yolk is composed of a large amount of surface active components, such as
different protein species and phospholipids. These surface active components can
form an interfacial film between an oil phase and a water phase and thereby stabilize
an emulsion. Egg yolk is therefore used in many food emulsions, such as mayonnaise
and dressings.
Oil
Proteins, phospholipids,
lipoproteins
Water
3 Components necessary for emulsion
a) oil
b) water
c) interface, proteins, phospholipids, lipoproteins
4/18/2020 27Dr.Dina A.B. Awad
28. Hen egg white have been extensively used as processed food ingredients, because of
their functional properties of gelation,
Gel is an intermediary form between solid and liquid. It is the cross-linking among
polymeric molecules which make an intermolecular network within a liquid medium.
3- Egg gelation properties
4/18/2020 28Dr.Dina A.B. Awad
30. Cooking Methods – whole eggs
Boiled
For perfect cooking, start with eggs
that don't have any visible cracks
To get perfectly peeled hard-cooked
eggs, use eggs that are at least 3 to 5
days.
Bring your eggs to room temperature
before cooking.
Gently place the eggs in a single layer
in a pan with enough cold water to
cover eggs completely (approximately
by 1 inch).
As soon as the water reaches a rapid
boil, remove pan from heat and cover
egg pan tightly with a lid.
For Large Egg
Soft-cooked yolk 4 to 5 minutes
Medium-cooked yolk 6 minutes
Hard-cooked yolk 17 minutes
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33. Which is the highest quality egg?
334/18/2020 Dr.Dina A.B. Awad
34. Duck Hen Ostrich GooseQuail
Different egg
breeds
34
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35. Thank you for attention
Presented by :
Dr. Dina A. B. Awad
Lecturer of food hygiene department
Faculty of veterinary medicine
Benha university , Egypt
4/18/2020 35Dr.Dina A.B. Awad