Effect of hen's age on egg quality especially for cooking.

概要

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Eggs obtained from 26 weeks old hens (younger) and 62 weeks old hens (older) were storedin a room of average temperature 27°C. Broken-out qualities and cooking qualities wereexamined during storage.The results are as follows.1. The decreasing rate of Haugh units during storage was higher with the older hen's eggthan with the younger one's.2. Yolk index decreased during storage and the value was higher in the younger hen's eggthan the older one's.3. Turbidity of Kakitama-soup were increased with storing eggs and the older hen's eggshowed a higher turbidity than the younger one.4. Poached egg quality was decreased with storing eggs and poached egg score (4 is thehighest and 1 is the lowest quality) had a linear relation with Haugh units including bothyounger and older hen's eggs (regression coefficient: 0.94).According to the regression curve, eggs with Haugh units of 70 or above are able to makevery good poached eggs.5. The ratio of yolk rupture while separating yolk and albumen increased with decreaseof Haugh units and yolk index and the ratio of younger hen's egg was lower than that of olderone's.
日本家禽学会の論文