1. Shell : Outer covering of egg composed largely of calcium carbonate. Shells may be white or brown depending on the breed of chicken. The color does not affect egg quality, flavor, cooking characteristics, nutritive value or shell thickness.
2. Air Cell : Pocket of air formed at large end of the egg. This pocket is caused by contraction of the contents during cooling after laying and increases in size as the egg ages.
3. Shell Membranes : Two membranes (inner and outer shell membranes) surrounding the albumen. These provide a protective barrier against bacterial penetration. The air cell forms between these two membranes.
4. Thin Albumen (White) : Nearest to the shell and spreads around the thick white of high-quality egg.
5. Thick Albumen (White) : Major source of egg riboflavin and protein, and stands higher and spreads less than thin white in higher-grade eggs. This albumen thins and becomes indistinguishable from thin white in lower-grade eggs.
6. Chalazae : Twisted, cord-like strands of egg white, which anchors the yolk in the center of the egg. A prominent chalazae indicates freshness.
7. Vitelline (Yolk) Membrane : Clear seal which holds the egg yolk.
8. Germinal Disc : Disklike region from which the embryo begins to develop in the fertilized ovum.
9. Yolk : Yellow portion of egg. The color of the yolk varies with the feed of the hen, but doesn’t indicate nutritive content. The yolk is the major source of the egg’s vitamins, minerals, and fat ; and contains about half of the protein.
Here.
2. Air Cell : Pocket of air formed at large end of the egg. This pocket is caused by contraction of the contents during cooling after laying and increases in size as the egg ages.
3. Shell Membranes : Two membranes (inner and outer shell membranes) surrounding the albumen. These provide a protective barrier against bacterial penetration. The air cell forms between these two membranes.
4. Thin Albumen (White) : Nearest to the shell and spreads around the thick white of high-quality egg.
5. Thick Albumen (White) : Major source of egg riboflavin and protein, and stands higher and spreads less than thin white in higher-grade eggs. This albumen thins and becomes indistinguishable from thin white in lower-grade eggs.
6. Chalazae : Twisted, cord-like strands of egg white, which anchors the yolk in the center of the egg. A prominent chalazae indicates freshness.
7. Vitelline (Yolk) Membrane : Clear seal which holds the egg yolk.
8. Germinal Disc : Disklike region from which the embryo begins to develop in the fertilized ovum.
9. Yolk : Yellow portion of egg. The color of the yolk varies with the feed of the hen, but doesn’t indicate nutritive content. The yolk is the major source of the egg’s vitamins, minerals, and fat ; and contains about half of the protein.
No comments:
Post a Comment