Of the grading or classification system used egg shell quality and interior Thus, although, grading systems for shellĮggs may vary from country to country or region to region, however, regardless Have no evidence of embryo development or putrefaction, and no significantīe handled and stored under conditions that minimise condensation on theĮggs which do not meet these minimum requirements can only be sold for humanĬonsumption if they have been pasteurized (or undergone an equivalent process)Īnd meet the microbiological criteria. Have been treated by a process that destroys pathogenic organisms Have no cracks that are visible on candling (or equivalent) unless they However, the Animal Products Specification for Products Intended for HumanĬonsumption Notice 2000 requires that shell eggs intended to be traded in the Summary of standards for exterior quality of chicken eggs In contrast, no defined grades have been developedįor shell eggs sold in Nigeria and little attention has been focused on internalĮgg quality factors, such as yolk or albumin quality. US grade AAĪnd US grade A eggs are usually retailed while U.S. The egg shell (USDA Food Safety and Inspection Service, undated). Of eggs based on the interior quality of the egg, appearance and condition of The United States Department of Agriculture (USDA) has developed three grades Of grade A and B eggs are detailed in Table 1. Of the European Union, 2006 European Commission, 2003)Īnd only eggs graded class A can be sold for direct human consumption or retailed Union Countries, eggs are classed as either class A or B eggs ( Council Under the European Union Egg Marketing Regulations, enforced in all European Regulatory requirements for eggs sold around the world. This is clearly illustrated by a brief review of the Of quality is likely to vary depending on their intended use of the egg and ![]() Will mean different things to different people and the consumers perception Based on this definition, it is clear that egg quality Of a given food item which influence the acceptability or preference for thatįood by the consumer. Kramer (1951) defined food quality as the sum of characteristics Asian Journal of Agricultural Research, 5: 1-16. Egg Quality Defects in Poultry Management and Food Safety. Egg quality defects are usually easily resolved, but can be costly if they are not dealt with quickly. Problems associated with egg quality include: egg shell defect and internal defects which can be broadly categorized into three groups namely: defects affecting yolk quality, defects affecting albumin quality and defects affecting overall quality. Thus breeding companies are shifting selection emphasis to improved egg quality. One of the biggest challenges for the poultry industry is to provide consistent quality egg products to the consumer. It is obvious that quality of egg is important from producers point of view. Egg quality is the more important price contributing factor in table and hatching eggs. Due to the diversity in the potential uses of poultry eggs and the subsequent consumer demands that egg quality become extremely difficult to define. The quality of eggs depends on physical make up and chemical composition of its constituent parts. The size and shape of avian eggs differs among the various species of birds, but all eggs have three main parts-yolk, albumen and shell. ![]() Poultry egg is a vehicle for reproduction it also serves as a source of food for human consumption.
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