QUALITY OF EGG FOR CONSUMPTION FROM DIFFERENT PRODUCERS IN THE MARKETS IN R. MACEDONIA: 2. HOUGH UNITS AND YOLK COLOR
Date Issued
2017
Author(s)
Kocevski Dragoslav1, Nedeljka Nikolova2, Vukovic Vlado1, Bunevski Gjoko1, Dzabirski Vladimir1, Gjorgievski Srecko1, Porcu Koco1
Abstract
Eggs from 7 different brands offered to the supermarket chains in R. Macedonia were tested for
meeting the minimum quality requirements defined by the Law. Egg size (egg weight in g) as well as
internal quality traits (Hough Units that unbiased expressed egg “freshness” and Yolk color
expressed as Roche leader scale from 1-14) were analyzed on 140 eggs. Each group was randomly
represented by 10 M-weight class and 10 L-weight class eggs from each of the 7 brands, purchased
directly from the supermarket shelf and analyzed the same day after the purchasing. Egg quality was
analyzed in the Laboratory for control of the marketing quality of eggs at the Institute for animal
biotechnology on the Faculty of agricultural science and food, using computerized equipment for
measuring egg internal quality (Egg Multi Tester EMT 5200, Robotmation Co. Ltd., Tokyo, Japan).
Eggs from analyzed brands in general meat the required marketing standards in respect to the
analyzed parameters: egg albumen height or freshness (average = 61.56 and 58.75 Hough Units) and
yolk color (average = 12.48 and 12.28 units of Roche scale) for L and M weight class, respectively.
Only eggs from brand No. 4 does not fulfill the minimum required marketing standards in respect of
the Hough Units (42.49 and 40.89 Hough Units) for M and L weight class, respectively. Additionally,
eggs from brand No. 5 have average value below (51.95 Hough Units) the minimal required standard
for freshness of 55 Hough units defined in the Law for quality of agricultural products and average
weight for L class lower (62.04g) than the minimum requirement of 63g for this weight class.
meeting the minimum quality requirements defined by the Law. Egg size (egg weight in g) as well as
internal quality traits (Hough Units that unbiased expressed egg “freshness” and Yolk color
expressed as Roche leader scale from 1-14) were analyzed on 140 eggs. Each group was randomly
represented by 10 M-weight class and 10 L-weight class eggs from each of the 7 brands, purchased
directly from the supermarket shelf and analyzed the same day after the purchasing. Egg quality was
analyzed in the Laboratory for control of the marketing quality of eggs at the Institute for animal
biotechnology on the Faculty of agricultural science and food, using computerized equipment for
measuring egg internal quality (Egg Multi Tester EMT 5200, Robotmation Co. Ltd., Tokyo, Japan).
Eggs from analyzed brands in general meat the required marketing standards in respect to the
analyzed parameters: egg albumen height or freshness (average = 61.56 and 58.75 Hough Units) and
yolk color (average = 12.48 and 12.28 units of Roche scale) for L and M weight class, respectively.
Only eggs from brand No. 4 does not fulfill the minimum required marketing standards in respect of
the Hough Units (42.49 and 40.89 Hough Units) for M and L weight class, respectively. Additionally,
eggs from brand No. 5 have average value below (51.95 Hough Units) the minimal required standard
for freshness of 55 Hough units defined in the Law for quality of agricultural products and average
weight for L class lower (62.04g) than the minimum requirement of 63g for this weight class.
Subjects
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