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Chapter 7 Eggs

Chapter 7 Eggs. Selection Factors. Intended use Exact name Chicken eggs Fresh shell eggs vs. storage eggs Govt. grades FSQS checks for wholesomeness Federal shell egg inspection is voluntary but eggs must be evaluated in some way http://www.youtube.com/watch?v=BjDQ8QXB7cg.

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Chapter 7 Eggs

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  1. Chapter 7 Eggs

  2. Selection Factors • Intended use • Exact name • Chicken eggs • Fresh shell eggs vs. storage eggs • Govt. grades • FSQS checks for wholesomeness • Federal shell egg inspection is voluntary but eggs must be evaluated in some way • http://www.youtube.com/watch?v=BjDQ8QXB7cg

  3. Selection Factors, Cont. • Plants that break and further process eggs must have continuous inspection • Grading is mandatory in some states • If graded: mandatory continuous inspection • Grades: AA, A, B (high, med,low) • Candling

  4. Selection Factors, Cont. • Packers’ brands • Supermarkets • Processed eggs do not have standards • Product size: peewee—jumbo • Size of container • 15 dozen or 30 dozen crate • Flat = 2½ dozen

  5. Different Types of Eggs

  6. Types of Dozen Packaging

  7. Case Quantities Case = 15 doz. or 30 doz. Flat = 2 doz

  8. Selection Factors, Cont. • Preservation method • Refrigeration • Oil spraying / dipping • Over-wrapping • Controlled atmosphere storage –oxygen free

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