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Product quality has been defined by (Kramer, 1951) as the collection of all the features and characteristics of a product that contribute to its ability to meet consumer satisfaction. Quality determines the customer’s experience and repeat business. Product quality can make or break a brand in the market. Egg producers likewise need to know their eggs inside and outside.
Commercial layer eggsLaying hens produce table eggs that are golden brown in colour and a deep yellow yolk
The quality of eggs can be measured in two ways namely
Now before we go into the details of our eggs it will be interesting if we look at the structure of the egg.
The fresh egg consists of 32% yolk, 58% Albumen (egg white), and 10% shell (Leesan, 2006). Newly laid eggs normally have a general pH of 6.0 and during storage, the quality of the pH increases from 6.4 to 6.9. The quality of the egg once it laid cannot be manipulated so efforts must be put in place
The quality of the egg once it’s laid cannot be manipulated, so efforts must be put in place to maintain it from the moment it’s laid.
The internal quality of your eggs decreases due to the loss of water and carbon dioxide whether pH is affected the egg becomes watery due to the loss of the thick albumen protein structure. When the egg ages the carbon dioxide loss causes the albumen to become transparent, compared with fresh eggs.
Today we will zero in on the external egg quality. Poor egg quality is a major challenge for commercial egg producers with considerable losses on the market.
There are many problems that egg producers face but today I will only explain the common five defects.
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