Measurement of Egg Quality
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Topics

Haugh Unit, Yolk Index and pH

Introduction

Two lots of hens' eggs have been collected, one set is freshly laid while the other has been stored at room temperature for several days.

Carry out the following measurements using both fresh and stored eggs. Measurements should be carried out in triplicate i.e. using 3 eggs for each test. Do not discard the eggs after these measurements as they will be required for the second part of the study.


Questions to Consider

  1. How many eggs will be required for each group?
  2. What measurements are required for the calculation of the Haugh unit?
  3. What measurements are required for the calculation of the Yolk Index?
  4. Once broken take the required measurements as quickly as possible. Why is this necessary?
  5. Record your pH measurements. Which would you expect to have higher pH, yolk or albumin? Would you expect storage to have any influence?
  6. Calculate your results for HU and YI using the appropriate formula:
  7. How would you expect storage to influence the Haugh unit? Why?
  8. How would you expect storage to influence the Yolk Index? Why?

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