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ANS 432: Poultry Systems and Management > Egg Processing > Flashcards

Egg Processing Flashcards

1
Q

What are the two methods by which eggs are processed?

A
  1. In-line processing.
  2. Off-line processing.
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2
Q

What is in-line processing?

A

When egg processing and egg production occur at the same facility.

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3
Q

How are eggs delivered to the production area during in-line processing?

A

An enclosed and refrigerated conveyor system.

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4
Q

What is off-line processing?

A

When egg processing and egg production occur at separate facilities.

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5
Q

What are satellite farms?

A

Farms that send the eggs they produce to egg processing facilities as part of off-line processing.

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6
Q

What is egg handling and processing performed by in both in-line and off-line processing?

A

Automated equipment.

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7
Q

Which method of egg collection and processing is more efficient: In-line or off-line?

A

In-line.

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8
Q

What steps are taken to ensure good egg care on farms?

A
  1. Collecting eggs several times/day.
  2. Egg cleaning.
  3. Careful egg handling procedures.
  4. Egg cooling.
  5. Using clean packaging material.
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9
Q

How are eggs meant for consumption washed?

A

Using warm water and mild detergent.

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10
Q

Why is egg washing done?

A

To remove any contaminants, such as grease, blood, yolk, and manure, to prevent spoilage by bacteria.

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11
Q

What happens to eggs before they are packaged?

A

They are dried.

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12
Q

What is grading as it pertains to eggs?

A

The process of grouping eggs according to similar characteristics, such as weight and quality.

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13
Q

Which organization sets standards for egg grading and trains egg graders?

A

USDA.

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14
Q

What EXTERNAL qualities are eggs graded on?

A
  1. Shape.
  2. Cleanliness.
  3. Texture.
  4. Shell soundness.
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15
Q

What two methods are used to determine the external quality of the egg?

A
  1. Visual examination.
  2. Candling to expose cracks.
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16
Q

What INTERNAL qualities are eggs graded on?

A
  1. Egg white condition.
  2. Yolk condition.
  3. Air cell size.
  4. Presence/Absence of blood spots.
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17
Q

What are the 3 grades an egg could be assigned? Which one is preferred by producers and consumers?

A
  1. AA, A, B.
  2. AA.
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18
Q

What two methods are used to determine the internal quality of eggs?

A
  1. Cracking the egg.
  2. Candling.
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19
Q

How is the size category of an egg determined?

A

By weight.

20
Q

What are the 6 sizes categories of eggs?

A
  1. Peewee.
  2. Small.
  3. Medium.
  4. Large.
  5. Extra Large.
  6. Jumbo.
21
Q

How much does a Peewee egg weigh?

A

15 ounces.

22
Q

How much does a peewee egg weigh?

A

15 ounces.

23
Q

How much does a small egg weigh?

A

18 ounces.

24
Q

How much does a medium egg weigh?

A

21 ounces.

25
Q

How much does a large egg weigh?

A

24 ounces.

26
Q

How much does an extra large egg weigh?

A

27 ounces.

27
Q

How much does a jumbo egg weigh?

A

30 ounces.

28
Q

What are the 2 types of packaging used to ship eggs?

A
  1. Loose packaging.
  2. Cartons.
29
Q

How many large eggs can be moved per flat of loose packaging?

A

30.

29
Q

What is loose packaging primarily used for?

A

Moving large quantities of eggs in an efficient but simple manner. Usually being shipped to restaurants, bakeries, other large quantity consumers

30
Q

How many jumbo eggs can be moved per flat of loose packaging?

A

20.

31
Q

In what setting are cartons used to package eggs? Why is it used here?

A
  1. Retail.
  2. It is meant to be handled by the final consumer and it has been designed to appeal to them through design and different colors.
32
Q

What 2 sizes do cartons come in?

A
  1. 12 eggs.
  2. 18 eggs.
33
Q

What are designer eggs?

A

Different varieties of eggs available to consumers.

34
Q

What core temperature must eggs be cooled to?

A

45 F.

35
Q

When must eggs be cooled to a core temperature of 45 F?

A
  1. Storage.
  2. Prior to processing.
  3. During transportation.
36
Q

What step of egg handling and processing do the automatic equipment perform?

A
  1. Washing.
  2. Drying.
  3. Sorting by weight and quality.
  4. Packaging the eggs into specific packaging.
37
Q

What are the parts of the label on an egg package?

A
  1. Sell by date.
  2. Julian date.
  3. Grade.
  4. Plant code.
  5. Nutritional facts.
  6. Keep Refrigerated.
38
Q

What is the sell by date?

A

The date on the package that tells retailers and consumers what date the eggs should be sold, and likely consumed, by. Can be used by retailers to determine price of the eggs.

39
Q

What is the Julian date?

A

The 3 digit day number relative to the day of the year the eggs were processed. Runs 001-365. Found next to the plant code.

40
Q

What is the grade?

A

The size and quality level of the egg. Printed to tell retailers how to price the eggs and to tell consumers what they are purchasing.

41
Q

What is the plant code?

A

The individual code of each processing plant that allows each carton produced by that plant to be traced back to that plant.

42
Q

What is nutritional information?

A

The breakdown of all of the nutrients contained in the eggs. Depends on the size and type of egg.

43
Q

Why is there a “Keep Refrigerated” warning?

A

Refrigeration helps reduce the growth of Salmonella and other foodborne pathogens.

44
Q

What is the United Egg Producers (U.E.P.)?

A

A group of producers that develop regulations to ensure overall layer chicken welfare. Allow for farms to be labeled “Animal Care Certified”.

45
Q

What does “Animal Care Certified” mean?

A

The animals were produced in accordance with accepted animal welfare standards.

ANS 432: Poultry Systems and Management (20 decks)

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