Grading, quality control and storing of eggs

CHASHA FARMING · 2012-06-12T15:03:31+00:00

The important considerations in storing eggs are: Grading is the sorting out of eggs into different categories according to their interior quality and weight. Grading is important because: 1.It facilitates packing, uniformity and pricing 2.It improves the profit margin 3.It aids in reducing wastage 4.It facilitates quality assurance to customers There are two grades of eggs based on quality of the eggs i.e. grade A and B. Out of these two grades there are 4 classes according to the sizes and weight. Quality is determined either of the two ways. Interior qualityCandling eggs which can be done either by use of a candling torch or other machines to see the interior quality of eggs, is carried out in determining the quality of eggs. If the egg is good all light will pass through and the egg will look transparent and yellow. On the other hand if the egg is defective various observations are made: 1The egg has a very big air sac meaning the egg is undergoing deformities 2The egg has cracks 3The egg has weak spots on the shell 4Abnormal shell 5The yolk or albumin is very weak WeightThere are various weights observed in eggs. Good eggs have weight ranging from 34 to 60g or more. When candling look at the interior quality of the egg especially the air sac and yolk, the soundness of the shell whether there are cracks; and stages in embryonic development for fertilized eggs. As an embryo develops, the air sacs also develop. Good quality eggs have an air sac approximately 4mm in depth. Grade A Grade Weight in grams Shell Air sac White albumin Yolk A Extra large 60g and above Clean Unbroken Sound and normal shape Up to 4mm in depth Regular Clear and reasonably formed Fairly well centered Free from defects Indistinct outline A Large 53 59g A Medium 45 52g A Small 38 44g Not for commercial purposes Less than 38g Grade B Grade Weight in grams Shell Air sac White albumin Yolk B Extra large 60g and above Clean Moderately stained Slightly abnormal shape Up to 8mm in depth Slightly bubby Clear but slightly weak Slightly off centered Slightly visible outline B Large 53 59g B Medium 45 52g B Small 38 44g Not for commercial purposes Less than 38g Eggs from hatcheries should not be kept for more than 10 days. Storing eggsAbout 56% of eggs are laid in the morning between 9 to 11am. To reduce damage, these eggs should be collected 3 times a day. The important considerations in storing eggs are: 1.Infertile eggs keep longer than fertile eggs. Changes in temperature can trigger the embryo of fertilized eggs to start developing and if the temperatures fluctuate the embryo may die thus causing the egg to rot. 2.De-fertilization of eggs can be done by immersing the eggs in hot water at 57.2 to 62.7oC for 15 minutes or 15 days in hot weather. This temperature kills germinal disc. Another method of de-fertilization is to dip in lime water or warm coconut oil at the mentioned temperatures. In a sterile environment these eggs can keep for 3 months. 3.Cooling of eggs. Eggs are laid at temperatures of 40oC. Cool the eggs to 21oC immediately after collecting by keeping in storage rooms with air conditioners. You can use wet curtains on walls or wet straws on the roof to bring the room temperature down. 4To keep eggs frozen separate the albumen and yolk and freeze them separately. 5The albumen and yolk can be dried separately, stored and packed then sold in supermarkets. These frozen or dried products can be used for making bread and other confectionaries.

Thread starter CHASHA FARMING
Start date Jun 12, 2012

CHASHA FARMING

JamiiForums uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.

Accept Learn more…

Back

Top Bottom

Forums

New posts

Grading, quality control and storing of eggs

CHASHA FARMING

JF-Expert Member

Our Community

Regional Communities