Unit 3 Egg Handling, Grading, Preservation, Packaging and Storage

UNIT 3 EGG HANDLING, GRADING,
PRESERVATION, PACKAGING
AND STORAGE
Structure
3 .O Objectives
3.1 Introduction
3 .2 Egg Handling
3.3 Eggwing
3.3.1 Candling of Egg
3.3.2 Quality Factors in Grading of Egg
3.4 Deterioration of Egg
3.4.1 Physico-chemical Changes
3.4.2 Microbial Changes
3.5 Preservation of Egg
3.6 Packaging of Egg
3.7 Transport of Egg
3.8 Storage of Egg
3.9 Factors Influencing a Quality Egg Programme
3.10 LetUsSumUp
3.1 1 Key Words
3.1 2 Some Useful BooksReferences
I 3.1 3 Answers to Check Your Progress
3.0 OBJECTIVES
Y After reading this unit, you will be able to:
a state how to handle the eggs during collection,transportation, packaging and
storage etc;
narrate the process of candling of eggs;
a grade the eggs according to Indian standards and U.S. standards;
pack the eggs properly;
state the requirements for transport of eggs safely;
store the eggs properly;
a describe the changes occurring during egg spoilage; and
describe the techniques to preserve the egg.
I 3.1 INTRODUCTION
The quality of an egg is governed by both external and internal factors. The external
factors include size, shape and conditionsofthe shell whereas internal factors include
air cell size, conditions of albumen and yolk. All these factors are important for
It helps in detecting cracked and abnormal eggs such as egg with blood spot. The Egg Handling, Grading,
Preservation, Packaging and
eggs are graded for marketing purposes. They can be graded according to size, Storage
weight and other quality factors. Freshly laid eggs are of good quality but as aging
proceeds. various physical and chemical changes sets in resulting in deteriorationof
egg. To enhance the shelf life of an egg various preservation methods can be used.
Proper packaging and storage system are also required for maintaining the quality of
egg.
3.2 EGG HANDLING

One must know how to handle the egg at different stages - froin the production to
consumption. It is not possible to maintain high quality of egg without proper handling.
I After collectionof eggs from layer house following steps should be followed:
Eggs should be collected in coated wire baskets or plastic container to facilitate
cleaning and disinfection. Metal containers are not generally used to avoid
rust.
Eggs should not be stacked too high to avoid breakage. These should be
washed properly as soon as possible aiter col lection. This reduces the chai~ces
of contamination and loss of interior qualities.
For cleaning of dirty eggs, mild detergent call be used.
Eggs should be washed with little warmer water so that egg contents swell and
push the dirt away from the pores.
Eggs should not be cooled before cleaning because egg shell may contract and
pull any contaminaiit from the surface to pores during cooling.
After washing, eggs are cooled and dried.
Eggs should be stored as large end up. At least 75% relative humidity and
temperature below the ambient temperahu-eshould be maintained in the storage
for highest quality eggs.
Eggs should not be kept in a place close to orlions, potatoes, apples. kerosene
or strong odour of any kind because eggs absorb odour during storage.
Proper handling during transport and storage is very important wlrich will be discussed
later in this unit.
3.3 EGG GRADING

I
Quality is the sum of the characteristics of given food item which influences the
accep~bilityor preference by the consumer. Grades are used to classifjlacommodity
into different levels or ranges of quality such as good, better, best or C, B andA
grades. Standard is the description of one or more characteristics of food which
divide those in the market into two or more groups called grade. Grades are based
on standards. Eggs are usually graded according to established standard. In U.S.A,
these are graded according to U.S.D.A standard which have been developed based
on their exterior and interior quality parameters. In India, eggs are being graded as
per egg grading and marketing rules, 1968. Following grading, egg and containers
are marked by the grade designation and the word "Agnark". Recently, the Bureau
of Indian Standard (BE) has also come up with standard for grading eggs, taking
into consideration both exterior and interior quality of eggs.
3.3.1 Candling of Egg

The commercial method of determining the interior and exterior quality of a shell egg
~ g gand
s ~ g Products
g is by candling. This method involves: (i) holding the egg before a suitable light at
about elbow level with the air cell upward as shown in Fig 3.1, (ii) giving a quick
twist in order to start the contents whirling. This makes the interior of the egg visible
and the exteriorof the egg more visible. This helps to see the conditionof the shell,
the size ofthe air cell and whether the yolk is well centered (a sign that the white is
thick, as it holds the yolk in position). ' h u s it makes air cell, egg white, yolk, blood
spots and other contents easier to distinguish.
During candling,the shell is examined for porosity, cracks and cleanliness. Ifthere is
any white line on the shell, then there is a cracked egg. Cracked eggs should not be
stored but consumed as soon as possible or discarded. The size of air cell should be
checked. The distance between top and bottom of the air cell, when the egg is held
with air cell up, is measured as depth ofthe air cell. In a fresh egg, air cell is small
and not more than 1/St''inch deep. With the aging of the egg, air cell becomes larger
due to evaporation and the egg is considered as low grade. The condition of albumen,
its viscosity, presence of meat and blood spot is also visualized. Commercially,
candling by flush candling and grading according to sizelweight are done together
followed by oil spraying on shell eggs.
Grading generally involves the sorting of products to quality, size, weight and other
factor that determine the relative value of the product.
Fig 3.1 : Candling of eggs

Advantages of grading and standardization: Egg Handling, Grading,
Preservation, Packaging and
Storage
Provide uniform categories - is of economic importance to interstateand foreign
trade.
Give assurance of quality.
Personal inspection is not necessary.
Abasis for settling disputes involving quality.
3.3.2 Quality Factors in Grading of Egg

The various interior and exterior quality factors used in grading eggs are as follows:
I. Interior quality
(a) Condition of the yolk: Visibility of yolk, ease of its movement and shape
are examined. In fresh egg, yolk is in the centre of the egg compared to
old eggs. Presence of any blood spot or meat spot is also examined.
(b) Condition of the albumen:Albumen should be thick and firm in fresh

eggs.
(c) Condition of the air cell:Air cell size is small in fresh egg and it increases
with time of storage.
2. Exterior quality
(a) Soundness of the shell: Shell may be broken, dented or may have
cracks.
(b) Cleanliness of the shell: It has consumer appeal. Shell should be free
from any visible dirt.
(c) Size:Eggs may be ofjumbo size, extra large, large, medium, small, peewee
size.
(d) Shape and texture of the shell: Visual inspection reveals mis-shaped,
rough or thin- shelled eggs.
(e) Colour of the shell: It has consumer's preference. Brown shell are
preferred than white shell but it has no significance in quality. Shell colow
may vary from white to brown, depending upon the breed of the hen.
On the basis of above factors, Indian and USDA standards for quality of eggs are
given in Table 3.1 and 3.2 respectively. Popular grading system in India is as per the
Table Egg Grading and Marking Rules, 1968. Grades according to this rule are
given in table 3.1 .
Generally egg from pullet flock is ofbetter grade compared to that of aged birds.
Eggs end Egg Products Table 3.1: Indian Standards for Table Eggs
7
Grade Weight of Weight Weight Shell Air cell White Yolk

Individual per per
Egg (gm) dozen unit of
(gm) ten
(gm)
A. 60 and 715 596 Clean, Upto 4 mm Clear Fairly
Extra above and and unbroken in depth, reasonably well
large above above and sound practically firm centred,
53-59 63 l - 526- - shape regular or practically
A.
714 595 normal better free from
Large
defect,
outline in
A. 45-52 535- 446-
distinct
Medium 630 525
A. 38-44 456- 380-
Small 534 445
B. 60 and 715 596 Clean upto 8 mm in Clear, May be
Extra above and and moderately depth. may be slightly
large above above stained, May be slightly off
8. 53-59 631- 526- SOU" and free and weak centered,
Large 7 14 595 slightly slight outline
abnormal bubbly slightly
B. 45-52 535- 446- visible
Medium 630 525
B. 38-44 456- 380-
Small 534 445
Eggs which do not qualify under the above two grades, may be debarred for entering Trade
Channels as fresh shell eggs.
Table 3.2: Summary of U.S. Standards for Quality of Individual Shell Eggs
Quality Factor AA Quality A Quality B Quality
Shell Clean Clean Clean to slightly
Unbroken Unbroken staineda
Practically normal Practically normal Unbroken
Abnormal
Air cell I/B in. or less in depth 3/16 in. or less in depth Over 3/16 in. or depth
Unlimited movement and Unlimited movement Unlimited movement
free or bubbly and ffee or bubbly and free or bubbly
White Clear Clear Weak and watery
Firm Reasonably firm Small blood and meat
spots present
Yolk Outline-slightly defined Outline - fairly well Outline -plainly
Practically free from d ~ f i ~ ~ e d visible
defects Practically free from Enlarged and
defects flattened
Clearly visible germ
development but no
blood
Other serious defects
For eggs with dirty or broken shells, the standards of quality provide two additional
qualities.
They are:
Dirty Check -
Unbroken: adhering dirt or foreign material, Broken or cracked shell but membranes intact,
prominent stains, moderate stained areas in not leaking "
excess of B quality
Source: USDA (1983A)
a Moderately stained areas permitted (1132 of surface if localized, or 1116 of scattered).
If they are small (aggregating not more than 118 in. in diameter).
Leaker has broken or cracked shell and membranes, and contents leaking or free to leak.

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UNIT 3 EGG HANDLING, GRADING,

3.2 EGG HANDLING

3.3 EGG GRADING

3.3.1 Candling of Egg

Fig 3.1 : Candling of eggs

3.3.2 Quality Factors in Grading of Egg

(b) Condition of the albumen:Albumen should be thick and firm in fresh

Grade Weight of Weight Weight Shell Air cell White Yolk

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