16 Questions
What is the primary factor that affects the acceptance or rejection of eggs by consumers?
Properties of the egg
What is the primary purpose of frequent egg collection?
To maintain egg quality
What can cause a change in yolk color?
Ration quality
What is the primary purpose of the brine test?
To identify fresh or spoiled eggs
What can cause a change in egg shape?
Disease
What is the primary purpose of examining eggs under ultraviolet (UV) light?
To examine the egg's internal structure
What is the ideal relative humidity for storing eggs?
70-80%
What is the primary purpose of separation of clean eggs from dirty or defective ones?
To prevent contamination
What percent of the egg is comprised of the white and shell?
40-50%
What is the primary function of chalazae in an egg?
To anchor the yolk to the thick white
What is the term for the gradual passage of water from the egg white to the yolk?
Osmosis
What is the characteristic of the shell membranes in an old egg?
Stretched and weakened
Which type of egg is characterized by a dark or greenish discoloration?
Discolored egg
What is the term for the fungus that grows on the egg, causing it to become rotten?
Mould
What is the characteristic of a fertile egg after 11 days of incubation?
The presence of blood vessels
What is the term for the type of egg that has a shell that is rough or uneven?
Rough shell egg
Study Notes
Structure of an Egg
- The egg consists of membranes (shell and vitelline), white, yolk, chalazae, and air cell.
- The white is made up of 10% thick albumin and 90% thin albumin.
- The shell is composed of 95% calcium carbonate and 5% organic matter.
- The cuticle is the outermost layer of the egg.
- The pH of a fresh egg is 6, which increases as the egg gets older.
Changes in Egg Quality Over Time
- As the egg ages, the vitelline membrane becomes stretched and weakened.
- The pH of the yolk increases, and the fluorescence of the egg changes.
- The chalazae cease to anchor the yolk to the thick white.
- The egg's air cell increases in size as water evaporates.
Abnormalities in Eggs
- Abnormalities can include faulty or rough shells, weak or cracked shells, and misshapen shells.
- Leakers, blood spots, and meat spots can also occur.
- Discolored or greenish yolks and whites can be a sign of age or contamination.
- Stuck or patchy yolks can occur due to poor handling.
Mould Growth and Contamination
- Mould growth can occur on the egg, especially in the presence of Penicillium, Alternaria, Aspergillus, Mucor, and Rhizopus.
- Rot and tainted eggs can also occur due to contamination.
Judging Egg Quality
- Unfit eggs include those with bloody spots, incubated eggs, rot, stuck and spread yolks, mould growth, and discolored whites and yolks.
- Suitable eggs for immediate use have large air cells, dirty shells, small blood spots, or sided or patchy yolks.
Factors Affecting Egg Quality
- Breed, ration, disease, age, and environment can all affect egg quality before the egg is laid.
- Factors such as frequent collection, separation, and refrigeration can affect egg quality after the egg is laid.
Testing Egg Quality
- Brine tests, shaking tests, and examination under ultraviolet rays can be used to determine egg quality.
- The brine test involves dissolving sodium chloride in water to determine if an egg is fresh or bad.
- The shaking test checks the attachment of the white to the shell membranes and the fixing of the yolk by the chalazae.
This quiz covers the different parts of a hen's egg, including the vitelline membrane, chalazae, and shell membranes. Identify the various components and their functions.
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