Effects of Marketing Channels and Season on Weight and Quality Grades Classification According to Gulf Cooperation Council Standardization Organization standard of Fresh Commercial Table Eggs Marketed in Riyadh City (Saudi Arabia)

Abstract

The present study aimed to assess egg quality by identifying quality grades and weight class classification of fresh commercial Table eggs marketed in the city of Riyadh during winter and the summer seasons, and comparing the measured traits rendering to the Gulf Cooperation Council Standardization Organization. A total of 480 eggs were purchased from two different channels of marketing, four supermarkets and four grocery stores located in different areas of the city of Riyadh during summer and the winter seasons. It appeared from the outcomes that the eggs purchased from the supermarkets had significantly higher AA and A Haugh units, albumin pH and AA air cell grades and medium egg weight class, and they also had lower B and C Haugh units, albumen pH, A and B air cell depth grades, and very large, large and small eggs weight classes percentages than those obtained from grocery stores. Over and above, the eggs obtained in the winter had significantly higher AA and A Haugh unit, albumin pH, AA air cell depth grades percentages, very large and large egg weight class percentages, and had less B and C Haugh unit and albumen pH and B air cell depth grades and small weight class percentages than those obtained in the summer. In summary, marketing channels and season play a significant role in affecting quality traits of Table eggs, also those procured from supermarkets and in the winter presented better quality than those obtained from groceries or in the summer, respectively. Grocery stores or small shops have to follow proper handling and storage conditions requirements to maintain good quality of Table eggs, especially in the summer season.