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item Jones, Deana
item Musgrove, Michael

Submitted to: World's Poultry Science Journal
Publication Type: Abstract Only
Publication Acceptance Date: 6/21/2006
Publication Date: 9/10/2006
Citation: Jones, D.R., Musgrove, M.T. 2006. Correlation of egg physical requirements and functional determinations. World's Poultry Science Journal.p.157.

Interpretive Summary:

Technical Abstract: Both physical and functional determinations have served as a means for determining shell egg quality. A study was conducted to determine if correlations exist between these types of egg quality measurements. Shell eggs were collected weekly after processing from a U.S. inline processing facility for three weeks (replicates). Eggs were stored at 4C until tested was conducted. The study was conducted during 10 wks of storage. The physical quality parameters monitored include: egg weight, albumen height, Haugh unit, shell strength, vitelline membrane strength and elasticity, and egg solids. Functional measurements included: angel food and sponge cake volume and mayonnaise depression force (fresh and stored). Angel food cake volume was found to be positively correlated with increased egg weight (P < 0.001), albumen height (P < 0.01), and Haugh unit (P < 0.01), while negatively correlated with increased albumen solids (P < 0.01). Sponge cake volume was positively correlated with increased whole egg solids (P < 0.01) and negatively correlated with egg weight (P < 0.001), albumen height (P < 0.01), Haugh unit (P < 0.01) and vitelline membrane elasticity (P < 0.01). Fresh and stored mayonnaise force measurements were highly correlated (P < 0.0001). Yolk solids were positively correlated with fresh and stored mayonnaise force measurements (P < 0.0001 and P < 0.001, respectively). The results of this study found several strong correlations between objective physical egg quality measurements and more subjective functional quality determinations which could lead to greater use of objective physical assessments to determine functional capabilities of shell eggs. Key words: shell eggs, physical quality, functionality, extended storage