FS HN 101 Study Guide - Quiz Guide: Vitelline Membrane, Myplate, Cardiovascular Disease
2 Jul 2019
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Summary: eggs are recognized for their high protein content and functional roles in numerous food systems, the egg consists of the shell, yolk and white. The shell provides protection to the yolk and white. The yolk and white both contain high quality protein. The yolk also contains the egg"s fat and cholesterol. Inspection of eggs is mandatory to ensure the eggs are wholesome and safe. Grading evaluates the quality of the eggs and is voluntary: due to the potential for contamination of eggs with salmonella, egg products should be heated to at least 145f, proper storage is important to maintain egg quality. Eggs are included in the protein foods group of myplate: processing of eggs results in denaturation and coagulation of the egg proteins and the ability of the eggs to perform desired functions. Curdling of egg proteins is undesirable: cholesterol in present in the yolk.
