EGG PT 1 Flashcards
what are the five main structural components of eggs
shell, yolk, shell membranes, air cell, albumen
how much of the egg weight is the yolk
~30%
why is the yolk nutrient dense
to nourish the chick; mainly lipids and protens
what does the yolk have on the surface
pinhead germinal disk
what does the color of the egg yolk opened on
hen’s diet
what will be seen if the egg is fertilized
tiny clump
whats the albumen and how much of the egg’s weight is it
egg white; 60% of egg’s weight
what does the albumen consist of
gel-like liquid primarily of water and proteins
is the albumen one mass
no, several layers of varying viscosity
whats the chalazae
ropy, twisted strands of albumen that anchor yolk to the center
whats vitelline
thin membrane of albumen that surrounds the yolk and branches into the challazae
how many shell membranes are there
two, inner and outer; between egg white and shell
whats the purpose of the shell membrane
protect from bacteria
where does the air cell form
between the two shell membranes at the large end
what does the air cell do in storage
increases in size
what does the shell protect
delicate internal contents
whats the shell made of
calcium carbonate
why is the shell porous
to allow for gas exchange
why should calcium carbonate be taken with meals
because it requires stomach acid to dissolve and absorb
what is the 1970 egg products inspection act
mandates inspection of egg-processing plants and ensures defective eggs are not sold to consumers; look for cracks, fertilization, mold, blood, off-color
who enforces the 1970 egg products inspection act
USDA poultry divison
what are restricted eggs
eggs that fail inspection
what are checks
broken shell but shell membrane intact so contents not leaking
what are dirties
have dirt or stains covering more than 1/4 of shell surface
what are incubator rejects
have been subject to incubation process for a period of time
what are inedible
moldy musty sour rot, stuck yolks
what are leakers
crack or break in shell and shell membrane so contents are leaking
what are loss eggs
leakers, inedible, any eggs that have been cooked, frozen or contaminated
what area egg grades
AA, A, B (B not sold to consumers)
what are grade B eggs
thinner whiter and wider yolks; used for liquid frozen and dried egg products
what are the three methods for grading
candling, measuring haugh units, evaluating appearance
what was the original candling method
hold egg in light of candle to view contents
how are eggs candled nnow
mechanically rotated over lights on rollers
how have egg whites changed over time
have become thinner, lower viscosity and more transparent
why do egg yolks lie closer to shell now
no longer suspended well by challazae
