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    Physical Structure of Egg

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    nina051991
    The document summarizes key aspects of egg physical structure and composition. It notes that the yolk makes up about 33% of the egg's liquid weight and is yellow to yellow-orange in color. It also provides the percentage breakdown by weight of water, protein, fat, and ash in whole eggs and albumen. Finally, it briefly mentions egg quality, grading, and size classifications.

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    Physical Structure of Egg

    Uploaded by

    nina051991
    63 views22 pages
    The document summarizes key aspects of egg physical structure and composition. It notes that the yolk makes up about 33% of the egg's liquid weight and is yellow to yellow-orange in color. It also provides the percentage breakdown by weight of water, protein, fat, and ash in whole eggs and albumen. Finally, it briefly mentions egg quality, grading, and size classifications.

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    Original Title

    2. Physical Structure of Egg

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    The document summarizes key aspects of egg physical structure and composition. It notes that the yolk makes up about 33% of the egg's liquid weight and is yellow to yellow-orange in color. It also provides the percentage breakdown by weight of water, protein, fat, and ash in whole eggs and albumen. Finally, it briefly mentions egg quality, grading, and size classifications.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    63 views22 pages

    Physical Structure of Egg

    Uploaded by

    nina051991
    The document summarizes key aspects of egg physical structure and composition. It notes that the yolk makes up about 33% of the egg's liquid weight and is yellow to yellow-orange in color. It also provides the percentage breakdown by weight of water, protein, fat, and ash in whole eggs and albumen. Finally, it briefly mentions egg quality, grading, and size classifications.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 22

    PHYSICAL

    STRUCTURE AND
    COMPOSITION OF
    EGGS
    7.) YOLK
    The yolk or the yellow
    toyellow-orange portion
    makes up about 33% of the
    liquid weight of the egg.
    % % % %
    PROTEI FAT ASH
    WATE N
    % R

    WHOLE
    EGG 100 65.5 11.8 11.0 11.7

    ALBUME
    N 58 88 11.0 0.2 0.8
    - refers to
    EGG QUALITY the state of

    an egg as genetically

    normal or abnormal
    EGG GRADING
    - is a form of quality
    control used to classify
    eggs for exterior and
    interior quality
    EGG SIZE
    -are strictly determined

    by weight.

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