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Eggcellent Eggs!!

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By Christina Story Overview Egg Industry Parts of the egg Review of parts Grades of eggs Sizes of eggs Review Egg Industry In 2003 the United States produced ... – PowerPoint PPT presentation

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Title: Eggcellent Eggs!!


1
Eggcellent Eggs!!
  • By Christina Story

2
Overview
  • Egg Industry
  • Parts of the egg
  • Review of parts
  • Grades of eggs
  • Sizes of eggs
  • Review

3
Egg Industry
  • In 2003 the United States produced
    73.93 billion table eggs.
  • 2003 per capita consumption was
    254.1 eggs.
  • High point in per capita egg
    consumption was 402 eggs in 1945.
  • Top egg producing state is Iowa
    with 44,271 layer hens.
  • California is ranked 5 with 20,073
    layer hens.

4
Lets Learn The Parts of the Egg
5
Shell
Shell
  • Eggs outer covering
  • 9-12 of total weight
  • The shell is the eggs first defense against
    bacterial contamination
  • Made of mostly calcium carbonate
  • Shell strength is determined by a hens diet
    (particularly calcium) and thickness by a hens
    age.

6
Shell
  • Each egg has up to 17,000
    pores on the shell surface. A greater number are
    on the larger end.
  • Pores allow moisture and CO2 to move out and air
    to move in to form the air cell.
  • A protective covering called the cuticle or the
    bloom covers the shell to block the pores to keep
    egg fresh and prevent contamination.

7
Shell Membrane
Outer shell membrane
  • Inner and outer shell
  • membrane.
  • Protect against bacterial penetration
  • Air cell forms between the two membranes.

Inner shell membrane
8
Albumen
Albumen
  • Also known as egg white.
  • Contains more than half the eggs total
    protein, potassium and sodium.
  • More opalescent that white.
  • Cloudy appearance comes from CO2 which escapes as
    the egg ages, so older eggs are clearer than
    fresh eggs.
  • Tends to thin out with age.

Albumen
9
Air Cell
Air Cell
  • Empty space between the
    albumen and the shell.
  • At the large end of the egg.
  • When egg is first laid it is warm, as it cools,
    the content contracts and the inner shell
    membrane separates from the outer shell membrane
    forming the air cell.
  • Air cell becomes larger with age
  • Size of air cell is used in determining grade of
    egg.

10
Germinal Disc
  • The entrance leading into
  • the center of the yolk.
  • Slight depression on the yolk
  • If the egg were to be fertilized-the sperm would
    enter through the germinal disc.
  • Where the females genetic material is found.

Germinal disc
11
Chalaza
Chalaza
  • Ropey strands of egg white
    which anchor the yolk in place
    in the center of the egg white.
  • The more prominent the chalaza, the fresher the
    egg.
  • Does not need to be removed.

Chalaza
12
Vitelline Membrane
  • Also known as the yolk
  • membrane.
  • Clear seal which holds egg yolk.
  • Protects the yolk from breaking.
  • Is weakest at the germinal disc and weakens with
    age.

Vitelline Membrane
13
Yolk
Yolk
  • Yellow portion of egg.
  • 33 of the liquid weight of the egg.
  • Contains all of the fat in the egg and a little
    less than half of the protein.
  • Contains more vitamins than the egg white.
  • The yolk is a source of food for the embryo.

14
Lets Review!!
15
Review of the Parts of an Egg
Albumen
Shell
Yolk
Air Cell
Outer Shell Membrane
Chalaza
Inner shell membrane
Germinal Disc
Vitelline Membrane
16
Grading of Eggs
  • Grade is determined by interior and exterior egg
    quality.
  • Grade is designated by letters AA, A, B.
  • AA is the best grade.
  • There is no nutritional difference between the
    grades.
  • Most B grades are used by institutional egg users
    and never make their way to the grocery store.

17
Exterior
  • The shell is checked for cleanliness, strength,
    texture and shape. Higher grades must be clean.
  • Cracks or unsound shells are restricted eggs.
  • Shell should be oval with one end larger than the
    other.
  • Thin spots or rough areas may be permitted under
    B grade of egg.

18
Interior
  • Candling method or the breakout method is used.
  • Albumen judged based on clarity and firmness.
    Should be clear of discolorations or foreign
    bodies. Twirling an egg before a candling light
    will show the thickness of the albumen by
    observing how fast the yolk moves.
  • The yolk is graded on distinctness of outline and
    absence of defects such as a blood spot.
  • Higher grade eggs have a shallow air cell.
  • AA lt1/8 inch air cell
  • A gt3/16 inch air cell
  • B No limit on size of air cell

19
Sizing of Eggs
  • Egg size is determined by weight.
  • Each carton contains eggs of similar weights.
  • Grade quality and weight are not related.
  • 6 sizes of eggs

Size
Pee Wee Small Medium Large Extra Large Jumbo
Weight
Less than 42 g At least 42 g At least 49g At least 56 g At least 63 g 70 g or more
20
Lets Review!
21
Review Questions
  • Q What determines the grade of an egg?
  • A Interior and exterior quality
  • Q What are the grades of eggs?
  • A AA, A, B
  • Q What determines the size of an egg?
  • A weight in grams
  • Q What are the methods for determining the
    interior quality for grading?
  • A the candling or breakout method.
  • Q What is the top egg producing state in the
    United States?
  • A Iowa
  • Q What is the per capita consumption of eggs in
    the US?
  • A. 254.1 eggs per person

22
The END
23
Resources
  • www.ext.vt.edu/resources/4h/virtualfarm/poultry/po
    ultry_eggparts.html
  • http//www.eggs.ca/eggfacts/egggrade.asp
  • http//www.georgiaeggs.org/
  • www.unitedegg.org
  • www.aeb.org/learnmore/eggfacts.htm
  • Thank You!
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