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Eggcellent Eggs!!

Eggcellent Eggs!!. 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 73.93 billion table eggs.

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Eggcellent Eggs!!

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  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. Let’s Learn The Parts of the Egg

  5. Shell Shell • Egg’s outer covering • 9-12% of total weight • The shell is the egg’s 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. Outer shell membrane 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. Let’s 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 <1/8 inch air cell • A >3/16 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 Weight

  20. Let’s 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/poultry_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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