Transcript Kentucky Alternative Poultry Production

Small Scale Table Egg
Quality and Processing
Introduction
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Shady Lane
Poultry Farm, Inc.
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Poultryman’s
Supply Company
What is Egg Quality?
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Exterior egg quality – shell quality based on shell
cleanliness, shell soundness, shell texture, shell shape.
Interior egg quality – based on relative viscosity of the
albumen, freedom from foreign matter in the albumen,
shape and firmness of the yolk, and freedom from yolk
defects.
Quality begins in the barn
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Provide nests for hens.
Usually 1 hole / 5 hens.
Keep clean bedding or
nest pads
Keep fresh, clean
bedding in front of
nests.
Rollout options are
available.
Collect eggs at least twice
daily.
Collection
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Pick up eggs at least twice daily, more often if
extremely hot or cold weather.
Use clean baskets, plastic or paper flats, cartons.
Discard dirty, cracked or mis-shapen eggs.
Storage
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Eggs should be placed in a cooler or refrigerator
immediately after gathering and stored at 45 degrees F.
Do not store eggs with foods or products that give off
strong odors since eggs may absorb the odors.
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Store (and package) eggs with the small end down.
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Eggs stored at room temperature (75 degrees F) can
drop as much as one grade per day. Fertile eggs held at
a temperature above 85 degrees F for more than a few
hours can allow the embryo start to develop.
Washing Eggs
 It is best to wash eggs as soon as you collect them. This
helps limit contamination and loss of interior quality.
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Wash eggs with water 20 degrees warmer than the egg.
This will make the egg contents swell and push the dirt
away from the pores of the egg.
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A mild detergent approved for washing eggs can be
used.
Egg Washing
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Never let eggs sit in
water.
Once the temperature
equalizes the egg can
absorb contaminants out
of the water.
Hotter temps can cause
thermal cracks.
Shell quality is important
with auto washers.
Candling Eggs
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Candle your eggs – look for cracks, checks and
weak shells and blood or meat spots.
Don’t sell mis-shapen or small eggs.
Become familiar with interior quality.
Grading & Packaging
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Final cleaning with egg
brush.
Uniformity is important
for appearance.
Egg Scales are available.
Don’t make claims of
specific grades unless
you are USDA inspected.
Do not reuse cartons.
Larger scale equipment
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More automated
equipment is
available.
Candling, grading,
washing, oiling
options are available.
Can be expensive.
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Check the Egg Regulations at your state
department of agriculture
Questions, Comments?
www.shadylanepoultry.com
www.poultrymansupply.com