Are egg classes enough, or do we need an egg quality index?

  • Marija Mitrović University of Belgrade, Faculty of Agriculture
  • Igor Tomašević University in Belgrafde - Faculty of Agricultural Science
  • Ilija Đekić University in Belgrafde - Faculty of Agricultural Science
Keywords: egg quality, total quality index, egg classes

Abstract

This research on eggs from one of the largest producers on the Serbian market shows variations in the most important internal and external quality characteristics in relation to freshness (expressed in Haugh Units (HUs)) and weight class (S, M, L, XL). In parallel, sensory evaluation was conducted (for the two most common culinary methods of preparation) in order to determine whether consumers notice differences in quality when consuming scrambled eggs and how panellists perceive boiled eggs. Knowing that HUs are a scientific-based quality dimension, as opposed to weight classes that are consumer-based and associated with size of eggs, the authors have introduced a new total quality index elevating the perspective of HUs.

Published
2022-11-30
How to Cite
Mitrović, M., Tomašević, I., & Đekić, I. (2022). Are egg classes enough, or do we need an egg quality index?. Scientific Journal "Meat Technology", 63(2), 134-141. https://doi.org/10.18485/meattech.2022.63.2.7
Section
Original scientific paper