Specs
Chapter One
Eggs
The egg is one of the most nutritious and versatile of human
foods. As chickens now produce eggs in abundance, this
source of food has become extremely important throughout
the world, nutritionally as well as economically. Descriptions
of the various qualities of individual eggs should assist in
understanding egg quality.
The modern trend in production is toward large, highly
specialized flocks of chickens. The high-quality egg produced
under this system lends itself very well to handling
and processing by automatic equipment. In fact, some inline
systems are designed to carry eggs from the hen house to
the carton in one continuous operation.
Egg quality and grading procedures are the "what" and
"how" of the job. Coupled with reasonably good judgment,
practice, and guidance, graders can determine rapidly the
proper classification of shell eggs according to official standards
of quality.
STRUCTURE, COMPOSITION,
AND FORMATION OF THE EGG
Physical Structure
An average chicken egg weighs about 57 g or 2 oz. The parts
of an egg are the yolk, the white, the shell membranes, and
the shell.
Yolk (ovum). The yolk consists of ... read full excerpt from Specs: The Comprehensive Foodservice Purchasing and Specification Manual ebook
