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Prediction Of Albumen Height Based On Egg Quality Traits By Principal Components Regression
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The Haugh Unit as a Measure of Egg Albumen Quality
Poultry Science, 1962 Abstract THE PROBLEM of improving the egg albumen quality in the fowl has been extensively studied. Vital to a statistical study of any trait is an objective definition and a simple, accurate, normally distributed, quantitative measurement. Although a definition of albumen quality known to satisfy all of these requirements has not been provided, many
B B Bohren
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Assessment of the relationship between ovomucin and albumen quality of shell eggs during storage
Poultry Science, 2019 Ovomucin is known to be critical for keeping the high quality and freshness of thick albumen, but there is lack of understanding on the dynamics changes of this important protein during storage. This study aimed to investigate the relationship between ovomucin content and egg freshness during storage.
Zihao Wang, Yuanyuan Shan
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Correlated Response in Shell and Albumen Quality with Selection for Increased Egg Production
Poultry Science, 1986 Abstract Egg shell and albumen quality at the age of 34 weeks were measured over a period of 6 years in a closed White Leghorn flock selected for increased half-year egg production. Heritabilities estimated from the sire plus dam components were: albumen height, .48 ± .07; Haugh units, .40 ± .06; specific gravity score, .43 ± .06; and shell thickness,
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A study of the albumen quality of shell eggs
2011Eggs from twelve strains of layers in the Ninth British Columbia Random Sample Egg Laying Test were examined over an eight month period to determine rate of decline of interior egg quality under three varying temperature conditions for one and two week periods.
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The effect of short term storage on the albumen quality of shell eggs
Journal of the Science of Food and Agriculture, 1974AbstractCertain physical changes occur naturally in the albumen of shell eggs when stored under cool conditions which cause the thick white to become thin. The whipping characteristics of the albumen are changed during this process but the functional performance of the albumen as measured by the angel food cake method is not affected to any marked ...
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Some factors affecting albumen quality with particular reference to Haugh unit score
World's Poultry Science Journal, 1992Excluding disease, the single most important factor affecting the albumen quality of the freshly laid egg is the age of the bird that laid it. With advancing flock age, Haugh unit scores decrease and the variability of the scores increases. An induced pause in egg production is beneficial in largely restoring albumen quality in aging hens.
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Quality Attributes of Whole Egg and Albumen Mixtures Cooked by Different Methods
Journal of Food Science, 1981ABSTRACT Whole egg and albumer mixtures were prepared and cooked by the following methods: (1) pan scrambled in a double boiler; (2) pan scrambled in a Teflon coated skillet; (3) boil‐in‐bag in boiling water; and (4) cook‐in‐bag in microwave oven.
Chen, T. C., Hsu, Shun-Yao
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Effect of water, albumen and fat on the quality of gluten‐free bread containing amaranth
International Journal of Food Science & Technology, 2010SummaryThe aim of the research was the development of an alternative formula for gluten‐free bread (GFB) containing amaranth flour. GFBs were prepared using a 23 factorial screening experimental design. The amount of water, albumen and fat varied in order to evaluate their impact on the textural, structural and sensory characteristics of the final ...
Regine Schoenlechner +4 more
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