A comparison of measured and estimated haugh units with factors affecting their differences

Abstract

A total of 1800 eggs was examined by four experienced inspectors who estimated the Haugh unit value of each egg by candling. The eggs were of two different ages and were presented in random order to each inspector. On subsequent breaking out of the eggs the Haugh units values were measured, together with the shell thickness and yolk colour. Relations between the inspectors' estimated Haugh unit values, the measured values, and the other factors were then examined statistically. It was found that the age of egg affected the inspectors estimates' errors (the differences between their estimates and the measured values), as, to lesser extents, did the yolk colour and the shell thickness.While consistent patterns appeared in the " errors " of each inspector, their estimates of Haugh units values had low correlations (generally about 0-5) with the measured values, and similar correlations with each other. Thus it appeared that while they were trying to evaluate quality by different criteria from the measured values, they were also to some extent inconsistent with each other in their judgements.

Egg Freshness Evaluation Using Transmission and Reflection of NIR Spectroscopy Coupled Multivariate Analysis

“…The average of the three albumens 10 mm away from the yolk was taken as the thick albumen height, and the thick albumen height was then used to obtain the value of HU [ 12 ]. HU was calculated as follows: where h is the thick albumen height, m is egg mass.…”