3.-CHARACTERISTICS-OF-QUALITY-FRESH-EGGS-1.pptx

CHARACTERISTICS OF QUALITY FRESH EGG Expectations: At the end of the lesson, you should be able to: 1. Enumerate the characteristics of a fresh egg 2. Describe the methods in determining fresh egg 3. Explain the importance of buying fresh egg Candling- to examine (eggs) for freshness, fertility,...

CHARACTERISTICS OF QUALITY FRESH EGG Expectations: At the end of the lesson, you should be able to: 1. Enumerate the characteristics of a fresh egg 2. Describe the methods in determining fresh egg 3. Explain the importance of buying fresh egg Candling- to examine (eggs) for freshness, fertility, etc., by holding them up to a bright light. Standard- something considered by an authority or by general consent as a basis of comparison; an approved model. Stale- not fresh; vapid or flat, Spread-refers to the appearance of the egg when first broken onto a flat surface Different kinds of food, particularly agricultural products are sorted into different grades or classes depending on their quality, freshness, legal conformity and market value. EGG GRADING- is done to separate eggs that are inedible and defective from those of good quality and classify the eggs into high and low acceptable categories and establish standard weight classes. In general, eggs are graded according to their color, weight and quality.  The quality of eggs is judged according to their freshness, which can be determined based on the size of their air cell. The air cell is a pocket of air that forms between the outer and the inner membranes at the larger end of an egg after the egg contents cool and contract after the egg is laid. The size of air cell is measured during candling (method that uses light to examine the quality of eggs and for monitoring the development of the embryo). The freshest eggs have a very small air cell.  The interior quality of an egg is also assessed during grading. This is tested by breaking an egg on a flat glass surface and then checked for certain physical characteristics. Generally, a fresh high-quality egg has a dome-shaped yolk and a clear, thick gelatinous white. All eggs sold and bought must meet strict standards. As much as possible, only those of high quality must reach the consumer. One can check for high quality and freshness by noting the eggs' appearance. It should be clean, uniform in size and sound shelled. It should be plain, free from stain, odor or feces. Shell should be rough, chalky, and unbroken. It should sink in water. It should have firm, round and well- centered yolk. It should have light and thick white part.  1. Choose the type desired and know the best quality for each type.  Quality in egg refers to condition of Tips in the shell, air sac, white, and yolk. A fresh egg has clean and unbroken buying shell; the air sac is 1/8 or less in depth when broken; the white is eggs: clear and firm; the yolk is well- rounded. Older eggs have bigger air sac, the white is thin and spreads, the yolk is flattened and breaks easily. 2. Determining fresh eggs 1. The Sniff Test - The sniff test is the oldest method of telling whether an egg has gone bad. If you find that your eggs are past their expiration date, you can tell if they are still good with a simple sniff  2. Water Test- when eggs are placed in a bowl of water, fresh eggs will sink, and stale eggs will float. 3. Candling – is the process of checking the position of the yolk, size of air cell and blood spots, eggs are held before a strong source of light. Egg Candler - Using an egg candler will allow you to examine the air cell, the egg white (called albumen) and the yolk Candling is the process of using light to help determine the quality of an egg. Automated mass-scanning equipment is used by most egg packers to detect eggs with cracked shells and interior defects  4. Breaking- Fresh eggs have clear, thick, firm white which holds closely to yolk when broken. The yolk is well-rounded, high in mid- center and does not break. Not practical way to use in the market 3. Egg Grading 1. Exterior grading - The ideal eggshell is clean and oval in shape with one end slightly bigger than the other. Eggs must be clean with few to no deformities and free from fecal matter.  2. Egg sizing – Eggs can be classified by weight and size. This visual sorting is most common in the market.  The egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium, Large, and Extra Large are the sizes commonly available. Related Links Factors Affecting Egg Quality: https://www.youtube.com/watch?v=hnTM-FHdGe4