Submitted to: International Poultry Course Abstracts
Publication Type: Proceedings
Publication Acceptance Date: 2/8/2002
Publication Date: 2/10/2002
Citation: Jones, D.R. 2002. Egg products and quality. Proceedings of the Georgia International Poultry Course Abstracts. Interpretive Summary:
Technical Abstract: In the United States, there is a wide variety of egg products available to the consumer. Consumers can purchase both shell eggs and further processed egg products. For shell eggs, there are three main groups of products: traditional, enhanced value, and specialty. Egg products can be found in one of four forms: liquid, dried, frozen, or cooked. All of these products are designed to meet consumer needs. The shell egg and egg products industries are driven completely by consumer demand. Egg quality is affected by both live production practices and egg processing. Hen nutrition, breed, stress, disease, flock age, and management practices can all have a direct effect on the quality of egg produced. Egg processing temperatures, plant sanitation, equipment design, distribution/transportation, packaging materials, and employee training can also directly effect the quality of product being produced. For a high quality shell egg or egg product to be produced, one must be mindful of both live production and egg processing impacts.