Submitted to: Southeastern Commercial Egg Producers Forum Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 8/21/2002
Publication Date: 8/25/2002
Citation: Jones, D.R. 2002. Interior egg quality. Southeastern Commercial Egg Producers Forum Proceedings. p. 25-32. Interpretive Summary:
Technical Abstract: Without a high quality product, it is difficult for an industry to survive. This is no different for the shell egg processor. Many factors can influence shell egg interior quality. These influences occur during egg production and processing. Physiological stress, nutritional stress, heat stress, social adaptation and other situations can lead to decreased egg quality and production. Egg temperature has a vital role in interior egg quality maintenance. The quicker an egg reaches an internal temperature of 7C, the greater the interior quality retained. A goal during processing should be to process an egg as soon as possible after lay and chill to an internal temperature of 7C. Wash water temperature, environmental conditions in the processing facility, packaging material, cooling capacity of post-processing cooler, time in the cooler post-processing and temperature during transport all affect the interior quality of the consumer product. Both live production and egg processing play important roles in maintaining interior egg quality. To produce the highest quality product possible, production and processing personnel need to work together for a common goal.