Poultry Egg Essay

Poultry scientists operate in a variety of different vocations and subunits of the discipline. Poultry scientists are involved in more than just the study of birds. Poultry Scientists research the growth and development of poultry and the physiology, genetics, nutrition, behavior, and breeding of domesticated birds for human consumers. The many branches effect the entire world either directly or indirectly every day and are always constantly evolving as the times and age of enhancement continues down this path of bigger and faster is better. Consumers want fast, big and the best of poultry. They want great quality in half the time and that constantly keeps the poultry scientists on their toes to keep up with this growing society.
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The egg is composed of 5 parts. The outermost layer is the egg shell. It is made up of calcium. The next layer is the albumen, which is a thick white substance that holds the yolk, which is the yellow genetic material in the center of the egg. The air pocket on the wider end of the egg is known as the air cell and serves as the root to holding the yolk in place without spinning around. The final and most important part of the egg is the germinated spot that the chick is formed from the yolk. But this part is not important to a consumer wanting to purchase eggs that are of good quality and has been stored properly. Consumers want the prettiest egg that tastes great, this is achieved by proper storage regulations. As an egg sits in the carton, the thick albumen begins to water down and become less thick as it ages. The thicker the albumen, the fresher the egg and better it tastes, the thinner the albumen the less tasteful it is and also less appealing to have a flat …show more content…
This article focused on testing the effects of mineral oil as a coating material to preserve the internal quality of the eggs at an interval of five weeks at 4 degrees Celsius. (Torrico) This study went further in depth than just testing the deterioration rate over time and storage temperature, minerals coated on the eggs was also taken into consideration to preserve the freshness of the raw egg. The significance of this study is to highlight that there are artificial ways to preserve the internal quality just as there is natural ways to slow the rate of deterioration. Between these two studies, the rate of deterioration of freshness of raw egg was based up storage temperature and whether the eggs were coated in a minerals to slow the rate at which the egg loses