Book Contents
Introduction
- Preface
- Formation of the egg
- Optimum vitamin nutrition of laying hens
- The nutritive value of the egg
- Internal and external egg quality
- The importance of calcium and vitamin D3
- Quality control
- Changes in quality as the egg ages
- Egg quality in the retail store and in the home
- Consumer perceptions of egg quality
- Egg defects
- Nutrient check list
- Glossary
Shell Defects
Off odours and flavours
Description
Some eggs may have an unusual or unacceptable odour or taste, although theirappearance is normal. They differ from rotten eggs, which are obviously defective andsmell putrid.
Incidence
Off odours and fl avours are rare in fresh eggs stored correctly.
| Cause | Control |
|---|---|
| Old eggs | Avoid the development of ‘stale odours’ by minimisingstorage time. High temperatures accelerate thedevelopment of ‘stale odours’. Reduce temperatures inthe layer shed in summer. Collect eggs at least twicedaily and even more frequently in summer. |
| High storage temperatures | Store eggs in a coolroom as soon as possible aftercollection, preferably at a temperature of 12 to 15 °C.Oil eggs soon after collection. Use only an oil suchas Caltex Pharma White 15 BP/USP, approved for thispurpose by the relevant authorities. |
| Poor storage conditions | Absorption of foreign odours from the storageenvironment can produce off odours and tastes in theegg. Among materials implicated are: • fish oils and meals. • sour milk. • strongly scented or decaying fruit and vegetables. • mould. • disinfectants. • kerosene. • poultry droppings. Eggs that have been oiled are less likely to absorbforeign odours. |
| Strongly fl avoured feed ingredients | ‘Fishy’ or other undesirable flavours may be producedby feeding: • excessive amounts of low-grade fish meals or fish oils. • some vegetables including onions, turnips andexcessive amounts of cabbage. • rapeseed. |
| Micro-organisms | Certain bacteria and fungi growing either on the outsideor the inside of the egg may give an undesirableodour or fl avour to the egg contents without causingnoticeable spoilage. Use the same control measures asto minimise the incidence of rotten eggs (see page 57),e.g. avoid faecal contamination, use proper washingprocedures, store eggs correctly and make sure they areas fresh as possible. |
| Persistent layers of off-flavoured eggs | Individual birds can continue to produce off-flavouredeggs regardless of feed and egg storage conditions.Such birds should be culled, but tracing them isextremely difficult. |
COPYRIGHT NOTICE: OPTIMUM EGG QUALITY - A PRACTICAL APPROACH
© The State of Queensland, Australia (through its Department of Primary Industries and Fisheries) and DSM Nutritional Products Ltd., 2007. No part of this publication may be reproduced, copied or transmitted save with prior written permission of Director, Intellectual Property Commercialisation Unit, Department of Primary Industries and Fisheries, GPO Box 46 Brisbane, Queensland, Australia 4001, and DSM Nutritional Products Ltd.
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