Estimate the impact of microbial quality of egg liwuid on cake shelf life
Answers
In terms of egg usage the egg white has perhaps one of the largest impacts. Quality has traditionally been measured by albumen height of the broken out egg or Haugh units which include the effect of egg weightto equalise the measurement between eggs of different size (Haugh, 1937). However, the Haugh unit's ability to do that, compared with simple albumin height, has been questioned, although for selection within a genetic line it may be appropriate (Silversides et al., 1993). These measurements were introduced as a way of determining freshness rather than the properties desired by the user or catering processor, for example in custardproduction (Ericson, 1943). However, the phenotypic correlation between albumin height and protein content is not large, at around 0.32, while protein level is well correlated with gelling properties (Hammershoj et al., 2001). If selection to control the internal quality was not maintained it would seem likely that selection for increased egg productionwould increase the content of water in the egg. This would be the metabolically cheapest way for the hen to increase production and there is some data to corroborate that Silversides