MEAT AND POULTRY ASSIGNMENT

NAME: SANA QASIM

CLASS: FINAL YEAR (EVENING)

SEAT NO: EB20122043

SUBMITTED TO: MISS SAQIBA

EGG:
INTRODUCTION:
Egg, the content of the hard-shelled reproductive body produced by a bird, considered as food.
While the primary role of the egg obviously is to reproduce the species, most eggs laid by
domestic fowl, except those specifically set aside for hatching, are not fertilized but are sold
mainly for human consumption. Eggs produced in quantity come
from chickens, ducks, geese, turkeys, guinea fowl, pigeons, pheasants, and quail. This article
describes the processing of chicken eggs, which represent the bulk of egg production in
the United States and Europe. Duck eggs are consumed as food in parts of Europe and Asia,
and goose eggs are also a food in many European countries. Commercial production of turkey
and pigeon eggs is almost entirely confined to those used for producing turkey poults and young
pigeons (squabs). Pheasant and quail eggs provide birds for hobby or sport use.

STRUCTURE AND COMPOSITION:

The structural components of the egg include the shell and shell membranes (10 percent); the
albumen or white (60 percent), including the thick albumen, the outer thin albumen, the inner
thin albumen, and the chalazae; and the yolk (30 percent). In a fertilized egg, the yolk supplies
the nutrients and the albumen supplies the water necessary for the development of the embryo. In
addition, the layers of albumen act as a cushion to protect the embryo from jarring movements,
while the chalazae help to maintain the orientation of the embryo within the egg.

QUALITY PARAMETERS:

1. Whole Egg Weight (measured to +/- 0.1g)

Egg weight is genetically linked to all three of the major components: shell, albumen and yolk.
The link between egg weight and albumen weight is higher than those between egg weight and
shell or yolk weight, and as egg size increases, so does the percentage of albumen. By placing
the egg in a cradle mounted to the calibration platform of the instrument the weight of the egg
can be measured and recorded in g.
2. Dry Shell weight (measured to +/-0.1g)
With storage, wet egg weight decreases causing a lower egg weight. In order to measure the
weight of the wet egg the dry shell weight can be subtracted from the original whole egg weight.
3. Shell Breaking Strength (measured to +/- 0.1g)

Shell strength, which refers to the ability of the shell to remain sound during transit from the hen
to the consumer, is economically the most important of all the egg-quality characteristics. The
structural quality of the shell egg is important to the processor because eggs that are structurally
sound will arrive to the consumer in the best condition. Poor shell quality will result in a greater
number of cracked eggs, which will result in greater losses for the producer.
The force required to crush a shell is a measure related to shell integrity and resistance to
breakage. At the point of break the force is recorded in g and used as the shell breaking strength.
4. Shell Deformation (measured to +/-0.1mm)

At the point of breaking the compression distance is recorded. This is the degree of deformation
in mm that the shell can withstand before irreversible breakage.
5. Egg Albumen Height (measured to +/-0.1mm)

The higher the albumen height, the better the albumen quality. The height can vary from as low
as 1.5mm in stale eggs of poor quality to 12mm in good quality fresh eggs. Generally the
younger the bird, producing newly laid eggs, the higher the albumen height.

6. Calculation of Haugh Unit and Egg Classification

The Haugh Unit has been widely accepted throughout the world as the “gold standard” for
quantifying the internal quality and freshness of eggs. It is the only objective measurement of
“freshness” and corresponds very closely to consumer preferences.
It is a ratio calculation involving the egg weight and thick albumen height.
The formula for calculating the Haugh unit is:

Where:
• HU = Haugh unit
• h = height of the albumen in millimeters
• w = weight of egg in grams
After the egg is weighed (in the first procedure) and the shell strength determined (optional) the
egg is broken onto the egg tray. The cylinder probe is positioned in a suitable location next
within the thick albumen region (immediately surrounding the yolk) and the height of the
albumen is measured at the point of touching the albumen surface. The values are inserted into
the above formula and a Haugh rating is calculated within the software.
The Haugh unit value ranges from 0 - 130 and can be ranked as below:
• AA : 72 or more
• A : 71 - 60
• B : 59 - 31
• C : 30 or less
The higher the number, the better the quality of the egg (fresher, higher quality eggs have thicker
whites). A minimum Haugh unit measurement of 60 is desirable for whole eggs sold to the
domestic consumer. Most eggs leaving the farm should average between 75 and 85 Haugh units.
7. Vitelline Membrane Strength/Yolk quality (measured to +/-0.1g)

With the increase in further processing of eggs, structural integrity of the vitelline (yolk)
membrane has become an increasingly important issue for the egg-breaking industry. Today,
millions of kilos of liquid egg products are produced each year for use in food service,
commercial egg products, and as ingredients in other food products. In the egg breaking
operation, liquid egg products consist of liquid whole egg, egg yolk, or egg albumen. Egg
albumen is a particularly effective foaming agent that is used in baking and in the preparation of
confections. Foaming ability of the egg albumen is dependent on the quality of albumen proteins,
and slight crossover contamination with yolk can alter protein functionality and reduce foaming
properties of the egg albumen. Recent trends in dietary improvements have also influenced many
individuals to take more proactive steps to removing the yolk from the albumen when consuming
egg products. Successful separation of the egg yolk from the albumen is therefore extremely
important, and the strength of the vitelline membrane, particularly its ability to withstand the
breaking process, is a key factor in producing good quality egg albumen.
Vitelline membrane characteristics have been seen as not only physical factors but also as
microbial quality contributors in the egg. Factors influencing vitelline membrane strength are the
same factors influencing albumen quality. During storage, egg quality deterioration is a factor of
time, temperature, humidity, and handling. As the egg ages, egg quality deteriorates and the rate
of deterioration is increased with higher storage temperatures.
The Vitelline Membrane Strength is measured by puncturing the yolk using a spherical probe.
The probe approaches the yolk and measures the force (in g) to rupture the yolk.
 8. Shell thickness (measured to +/-0.1mm)

Shell thickness is almost entirely dependent on breed, feed and the age of the bird. As the laying
period progresses, egg shells become thinner. The rate of decline in shell thickness is particularly
marked in the latter half of the laying year but environmental temperature and nutritional factors
also influence thickness.
A 0.25” spherical probe is used to approach a small section of the egg shell (broken from the
shell of the egg tested with previous procedures) and measure the thickness of the shell (in mm)
at the point of contact.

9. Yolk Colour (using DSM Yolk Colour Fan)

When judging the quality of an egg, another criteria that consumers apply for freshness is the egg
yolk colour. A simple but subjective method of determining this involves either the BASF Ovo-
colour Fan or the DSM (formerly Roche) Yolk Colour Fan that expresses results in a 1 to 15
scale by means of visual comparison with calibrated cards in a fan. These fans consist of a range
of paper blades coloured in fifteen possible outcomes of egg colour and numbered accordingly.
The blades are held over the yolk and the colour of the yolk compared with the blades to find a
corresponding blade of the same colour. This number is then assigned to the egg yolk.
 Most egg marketing authorities require deep-yellow to orange-yellow yolk colours in the range 9
to 12 on the DSM Yolk Colour Fan although yolks of more intense colour may be required for
specific markets. A wide variation in colour may normally be expected in the yolks from any
flock. If a flock averages a yolk colour score of 10 on the DSM Yolk Colour Fan, two out of
every three eggs laid by the flock will score between 9 and 11. Also, one egg in 20 will score less
than 8, and one in 20 greater than 12.

PRESERVATION TECHNIQUES:

❖ Freezing Fresh Eggs

Freezing fresh eggs is the easiest method for preserving them. What is needed is a large silicone
ice-cube tray and a freezer safe container for storing the frozen eggs. Freezer safe ziploc bags are
often used, however, I prefer vacuum sealing them in small bags. This prevents any issue of
freezer burn from occurring.

Equipment:
• Large silicone ice-cube trays
• Hand whisk or immersion stick blender

Instructions:
Because most recipes call for the use of two eggs I place two eggs into each section of the silicon
tray.
• Using a hand whisk, scramble two eggs at a time. Add the lightly scrambled eggs to the tray.
Continue this pattern until the tray is full.
• Cover the tray with plastic wrap, aluminum foil, or parchment paper, allowing the eggs to
completely freeze.
• Remove eggs from the silicon tray and package for storing.
Freezing fresh eggs does not require the eggs to be reconstituted. Simply place the frozen eggs
into a ziploc bag and place into the refrigerator or bowl of room temperature water to thaw.
 ❖ Dehydrating Eggs

Dehydrating eggs to create a powder is quite easy to achieve, however, you will need a
dehydrator for this method. Egg powder is used for making scrambled eggs, omelets, and baked
goods.

Equipment:
Dehydrator (a rear mounting fan is the most efficient dehydrator available)

Instructions:
• Using a hand whisk, whisk eggs well until the yolk and whites are thoroughly blended.
• Line the dehydrator trays with parchment paper or fruit leather sheets (order from the company
which the dehydrator was purchased).
• Slowly add scrambled eggs to the drying trays, set the temperature to the appropriate drying time
mentioned in the dehydrator’s manual. Based on the placement of the fan, eggs will take between
12 to 18 hours to dry.
• Once completely dried, place the eggs into a blender, food processor, or NutriBullet and grind to
a powder. Store powder eggs in a glass mason jar with an oxygen absorber. Vacuum seal the jars
to preserve the freshness.
• To reconstitute the powder eggs add 2 tablespoons of powdered eggs to 6 tablespoons of water.
The powder eggs do not need to be reconstituted, simply add the dried eggs and water directly to
the mixing bowl along with the other ingredients.
 ❖ Water Glassing Eggs

Water glassing eggs is the most traditional means for preserving eggs. Documentation of water
glassing dates back to the 1800’s with a recipe found in Fannie Farmer’s cookbook titled, Fannie
Farmer Boston Cookbook School. It has been reported that eggs which are preserved using the
water glassing technique will keep for up to 18 months without rotting. However, the longer the
eggs sit the runnier the whites and yolk becomes.
Water
It is best to use water which is free of chlorine, fluoride, and not high in minerals. Distilled water
or natural spring water are the best options for water glassing eggs. If your city does add fluoride
to the water, boil the water and allow it to cool completely before using it.

Equipment and Ingredients:

• 3-gallon food-grade bucket
• 5-ounce hydrated lime, pickling lime
• 5-quarts distilled water, natural spring water
• fresh eggs, clean and unwashed (must not have waste or excessive amounts of mud or dirt)

Instructions:
• In a 3-gallon bucket add an equal ratio of water to lime. 5-quarts water to 5-ounces of lime
provides enough room for the eggs to be submerged. The 1-quart of water to 1-ounce of lime is
the ratio which is to be used regardless of the container size.
• Mix the pickling lime and water until completely dissolved.
• Next, gently add unwashed fresh eggs to the liquid. When able add the eggs pointy side down
allowing the air sack to remain at the top of the eggs.
• Securely add the lid to the bucket to prevent the liquid from evaporating and the eggs from
becoming exposed to air. Store the water glass eggs in a cool dark location, withdrawing eggs as
needed and wash well prior to using.
• Pulling eggs from the bottom of the bucket first allows you to use the oldest eggs first. However,
pulling a small amount which will be used within a few days saves from having to withdraw an
egg each time one is needed. Make sure to store these eggs in the refrigerator until ready to use.

Freeze Drying Eggs

Investing in a freeze dryer is a big expenditure, but a great investment to those who seek to live a
more sustainable life. Foods preserved with the use of a freeze dryer maintains 97% of the food’s
nutrients while maintaining the flavor and color. Food preserved with a home freeze dryer allows
for long-term storage between 10 to 25 years.
This allows those who live, or seek to live, a sustainable life to prepare for unforeseen
circumstances such as a natural disaster, unemployment, pandemic, and even when your flock is
on sabbatical from laying.

FORMULATE A RECIPE OF A PROCESSED MEAT PRODUCTS USING

DIFFERENT FUNCTIONAL INGREDIENTS. WRITE RLE OF ECH
INGREDIENT IN THE RECIPE.

Recipe: Savory Herb-infused Chicken Sausages

Ingredients:

▪ 500g ground chicken

▪ 100g breadcrumbs
▪ 50g powdered milk (functional for texture and moisture)
▪ 2 tbsp dried sage (for flavor)
▪ 1 tbsp dried thyme (for flavor)
▪ 1 tbsp garlic powder (for flavor)
▪ 1 tsp black pepper
▪ 1/2 cup finely chopped onions
 ▪ 2 tbsp soy protein isolate (for texture)
▪ 2 tbsp vegetable oil
▪ 1/4 cup ice-cold water
▪ 1 tsp curing salt (for preservation)

Instructions:

➢ In a large mixing bowl, combine ground chicken, breadcrumbs, powdered milk, soy
protein isolate, and vegetable oil.
➢ Add dried sage, thyme, garlic powder, black pepper, and finely chopped onions to the
mixture. Mix thoroughly to distribute the flavors evenly.
➢ Slowly add ice-cold water while continuing to mix. This helps in binding the ingredients
and improving the texture.
➢ Incorporate the curing salt into the mixture, ensuring it is evenly distributed.
➢ Once the mixture is well-combined, cover the bowl and let it rest in the refrigerator for at
least 30 minutes to allow the flavors to meld.
➢ Preheat your sausage stuffer and attach the appropriate casing.
➢ Stuff the mixture into the casings, ensuring they are filled uniformly without overstuffing.
➢ Twist or link the sausages at regular intervals.
➢ Cook the sausages by grilling, baking, or pan-frying until they reach an internal
temperature of 165°F (74°C).
➢ Allow the sausages to cool slightly before serving.

ROLE OF INGREDIENTS:

Functional ingredients in savory herb-infused chicken sausages play crucial roles in both
enhancing flavor and providing specific benefits. Herbs, such as rosemary or thyme, contribute
aromatic and savory notes, elevating the taste profile. Garlic and onions not only add flavor but
may also offer potential health benefits and antioxidant properties.

Chicken, being the primary ingredient, provides a lean protein source, making the sausages a
healthier option. Binders like breadcrumbs or starch help maintain the sausage's structure and
moisture during cooking. Additionally, functional ingredients may include spices like black
pepper for added depth of flavor.

These components work together to create a well-balanced, flavorful, and nutritionally valuable
product, appealing to those seeking a tasty yet health-conscious option.