ANSC 1001 Lecture Notes - Lecture 21: White Meat, Blood Vessel, Capon
Poultry Product Quality 11/17/16
**300 million laying hens in US
- 8.5 billion Broilers
- Small broilers live to be about 54 days
- capon= castrated males
- 14-16 weeks- males start producing sperm
- Usually they are big enough to be marketed by this time
-300 mill turkeys in US
-inspection= mandatory for crossing state lines; grading is not
Must meet: FSIS- Federal Safety Inspection Standards ; work with HASA
-Quality: The sum of the characteristics of the given food item which influences the acceptability
of preference for that food by the consumer.
- quality grade so consumers know what they are getting-- it is voluntary
-Sell by and “P” number and Julian date
-p= plant number (where eggs were packed)- easier to recall/traceback
-Julian date= the day of the year it was packed(three digits) 001=january
1st; 365= December 31st
-Since only those attributes or characteristics which have significance to users are important in
marketing, theoretically there could be two or more sets of standards for the same commodity,
depending upon its use.
-GRADES are used to classify a commodity into different levels or ranges of quality, such as
good, better, best, or C, B and A or AA!
GRADING EGGS
-Grades are based upon standards. Standards of quality
apply to:
-INDIVIDUAL eggs
-LOTS of eggs, (Dozens(12 eggs), cases (360 eggs), carloads, etc)
Egg Grading is based upon sorting according to: APPEARANCE
-Color- most pop in US- White (then brown, then easter eggers)
-Size
-Weight
-Quality – interior or exterior
-Other factors – that determine
relative value.
INTERIOR QUALITY OF EGGS
find more resources at oneclass.com
find more resources at oneclass.com
-Condition of the albumen (white) – thickness and consistency; blood spots; meat spots.
-Albumen is more opalescent than truly white.
-The cloudy appearance of fresh albumen comes from carbon dioxide.
-cloudy when it is first laid, after a few days, it will be totally clear
-As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more
transparent than that of fresher eggs.
-Condition of yolk – blood spots, off color **what they look for when candling
-if a blood vessel tears, there will be a blood spot on the egg-- not harmful to eat
-meat spot- not really meat- it's a piece of reproductive tract tissue
-belling= tap- higher frequency sound= not cracked; lower frequency sound= cracked
-Size of air cell – smaller the
better!
-oz per dozen, not
individually
-
takes
20
hours to make shell
-brown pigment is
added in the last 4 hours
-all eggs are calcium carbonate
EXTERIOR QUALITY OF
EGG: depends on..
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Small broilers live to be about 54 days capon= castrated males. Usually they are big enough to be marketed by this time. Inspection= mandatory for crossing state lines; grading is not. Must meet: fsis- federal safety inspection standards ; work with hasa. Quality: the sum of the characteristics of the given food item which influences the acceptability of preference for that food by the consumer. Quality grade so consumers know what they are getting-- it is voluntary. Sell by and p number and julian date. P= plant number (where eggs were packed)- easier to recall/traceback. Julian date= the day of the year it was packed(three digits) 001=january. Since only those attributes or characteristics which have significance to users are important in marketing, theoretically there could be two or more sets of standards for the same commodity, depending upon its use.
