Egg Marketing in National Supermarkets: Egg Quality—Part 1

Abstract

Two surveys were conducted to determine the quality of eggs offered to consumers in large supermarkets in various regions of the US. The first survey was conducted in California (CA) in 1994 and included 38 samples of large (L) and extra large (XL) white eggs in 15 markets. Individual eggs were weighed, candled, and broken out for Haugh unit (HU) determination. Regional differences in age of eggs, the number of eggs below 55 HU, and the percentage of cracked eggs were observed. The second survey was conducted in California (CA), Illinois (IL), Pennsylvania (PA), Texas (TX), North Carolina (NC), and New England (NE). This study included brown and white eggs and samples from 115 stores in 38 cities. Significant age, egg weight, HU, and cracked egg differences were observed between states. Brown and white eggs were different relative to age and HU, but egg weights and cracked eggs were statistically the same. The two surveys, 1994 and 1996, within CA demonstrated very similar measurements when L-white eggs were compared.

Quality assessment of marketed eggs in bassekabylie (Algeria)

“…Eggs sold in supermarkets in this study, presented the best quality, considering their freshness. In addition, their freshness was higherthan those sold in supermarkets of California (HU: 61.1), Illinois (HU: 62.8), Pennsylvania (64.0), Texas (HU: 59.6), North Carolina (HU: 67.7) and New England (HU: 68.1), as described by Bell et al (2001). No significant effect of marketing channel on the egg price per kg was observed in the study of Abo Omar et al (2000).…”

“…Egg composition is not a uniform trait and depends on many factors, such as hen breed and egg storage time (Moula et al, 2009;Moula et al, 2010). Variability in the quality of eggs available to consumers has been reported by many investigators (Vanghan and Adams, 1959;Abo Omar & Aref, 2000;Bell et al, 2001). However, little is known about the quality of eggs commercialized in Algeria.…”

The effects of commercial cool water washing of shell eggs on Haugh unit, vitelline membrane strength, aerobic microorganisms, and fungi

“…Although significant, these differences are of little importance because it is beyond the average sell-by date of eggs. According to Bell et al (2001) and Patterson et al (2001), eggs currently processed in the United States have an average sell-by date of 30 d and are usually sold by 19 d postprocessing. Also, the expiration date for shell eggs, which indicates the maximum time frame for expected quality, cannot legally exceed 45 d (USDA, 2000).…”

Dynamic Predictive Model for the Growth of Salmonella spp. in Liquid Whole Egg

“…While eggs are stored at 7.2 °C, the egg temperature may not reach this target temperature for up to 7 to 10 d from an initial temperature of 25 to 30 °C (Anderson and others 1992). In the United States, most eggs are sold after approximately 19 d of laying with an average sell by date of approximately 30 d (Bell and others 2001; Patterson and others 2001). Thus, the eggs undergo continuous temperature fluctuations, from the time they are laid to the time of processing.…”