Management and Holding Conditions as They Affect the Interior Quality of Eggs

Some characteristics of measures employed for determining the interior quality of chicken eggs1

“…This rapid initial decline has been reported before for albumen index (Wilhelm, 1940), albumen height (Lorenz and Newlon, 1944), albumen score (Dawson and Hall, 1954), and for Haugh units by Lamoreux (1957), Fry and Newell (1957) and Snyder (i960). In complete contrast to these findings is the report of Wesley and Stadelman (1959) who found no significant change in Haugh units during the first 24 hours at 15 0 C.…”

“…That the rate of albumen deterioration depends on holding temperature has long been established (Herrington and Sharp, 1934;Wilhelm and Heiman, 19386), and is shown in Figure 3 and previously by Lamoreux (1957), Fry and Newell (1957) and Snyder (i960).…”

An Electrophoretic Study of Chicken Egg Albumen

“…1548 Haugh units occurred for each ten degree increase in temperature. In further studies on this subject, Fry and Newell (1957) noted that high temperature resulted in great quality losses in terms of Haugh units! with the initial drop in qucility being greatest for the first forty-eight hours of storage.…”

The Effect of Storage Time and Holding Temperature on Egg Interior Quality in Uganda

“…(Fry and Newell, 1957). The Haugh unit (Haugh, 1937) was recommended by Brant et al (1951) as the simplest and most applicable quantitative measurement of egg interior quality and Wesley and Stadelman (1959) found that Haugh unit values were more significantly correlated to more quality measurements than any other of 13 methods of measuring the interior quality of eggs, examined.…”