• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2007.06a
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• pp.449-451
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• 2007

Analysis method with using Tungsten-Halogen light sources(300-1050nm) for egg freshness detected by using optical method. Egg freshness depend on stored temperature, humidity, carbon dioxide concentration, stored time, and heredity nature. To irradiate light made analysis of transmitted and reflected spectrum for egg freshness.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2007.10a
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• pp.261-264
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• 2007

Light sources(300-1050nm) irradiated on egg surface and detected spectrum for egg freshness. We studied on the analysis of freshness degree using the irradiation on spectrometer about stored temperature and stored time.

• Journal of Biosystems Engineering
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• v.32 no.3
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• pp.166-172
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• 2007

Egg quality indices are related with freshness, size of air chamber, loss of weight, and viscosity of the yolk and the protein. However, since the described quality parameters require measured in a destructive way, it is not suitable to inspect the egg quality with complete enumeration. Therefore, this study was performed to investigate the potential of image analysis method for evaluation of internal egg quality. Samples of 90 fresh eggs were collected immediately after laying and stored up to 24 days. Five eggs were randomly drawn from each storage condition (packing vs unpacking) at a regular interval and loss of weight, specific gravity and size of air chamber were measured. The image analysis for nondestructive measurement of size of air chamber was also studied. Results showed that the egg weight and gravity gradually decreased with increasing of storage days, while the size of air chamber linear increased caused by evaporation of water through the shell. A relationship a between conventional method and the image analysis method for measuring the size of air chamber was developed with the correlation coefficient of 0.928. The new finding implied that image analysis might provide a useful nondestructive tool to assess internal egg quality.

• Journal of Environmental Science International
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• v.24 no.9
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• pp.1233-1237
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• 2015

This study was conducted to evaluate the effects of red ginseng marc powder on egg freshness in laying hens during 4 weeks. A total of 60 Hy-line Brown laying hens, 50 week of age, were randomly assigned to 2 groups with diets containing 0% and 2% red ginseng marc powder. There were 3 replications per group with 10 laying hens per pen. Throughout the period of the trial, there were no effects of red ginseng marc powder on egg weight (but not 4 weeks). Haugh Unit (HU) values were observed by showing significant differences between red ginseng marc powder and controls at 0 and 4 weeks, except for HU at 1 through 3 weeks. For egg yolk color, red ginseng marc powder has no difference in comparison with controls at 0, 3 and 4 weeks (but not 1 and 2 weeks). In conclusion, the dietary supplementation with 2% red ginseng marc powder improved HU values throughout the experiment.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.603-608
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• 2010

This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<$10^2$ CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.295-302
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• 2014

This study investigated the effects of storage temperature and time on the physicochemical properties of eggs, and the corelationship of quality factors with egg freshness and the palatability during storage. As storage temperature and time increased, weight loss significantly increased (p<0.05), while the specific gravity, Haugh unit, yolk index, albumen index, and yolk viscosity decreased significantly (p<0.05). A multiple regression equation of $Y_1$ (freshness)=$106.50286-0.81196X_1$ (weight loss)-$77.51667X_5$ (specific gravity)-$2.27156X_8$ (yolk pH)+$0.00178X_{16}$ (yolk viscosity) with $r^2$=0.89 was obtained for the evaluation of egg freshness. Also, sensorial palatability through the multiple regression equation was determined as $Y_2$ (palatability)=$104.98174-0.81466X_1$ (weight loss)-$76.53434X_5$ (specific gravity)-$2.20338X_8$ (yolk pH)+$0.00178X_{16}$ (yolk viscosity) with $r^2$=0.89 indicating that weight loss, specific gravity, yolk pH and yolk viscosity are major factors that affect the freshness and palatability of eggs during storage.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.12 no.2
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• pp.162-169
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• 2019

Non-destructive freshness measurement using spectroscopy has been carried out several times, but research on freshness and freshness has not been conducted. Therefore the purpose of this study is to develop a system for visually measuring and quantifying the air sack inside the egg by non - destructive method. The experimental environment which designed a small chamber was composed of 850nm band of two IR lasers, IR camera and two servo motors to acquire air sack Images. When the air sack volume ratio is 2.9% or less and the density is 0.9800 or more, the Haugh Unit value is 60 or more It was judged to be a fresh egg of a grade B or higher. These results mean, using the weight measurement, nondestructive decision system, and freshness evaluating algorithm. It can be expected to distinguish grade B or more marketable eggs without using destructive methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.294-300
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• 2010

This experiment was conducted to investigate the effects of Opuntia humifusa (OPH) extracts and methyl sulfonyl methane (MSM) supplementations on the laying productivity, egg quality and sensory characteristics of eggs in hens. Six hundred forty, 35-wk-old Lohmann brown, laying hens were randomly divided into four groups: 1) water (control), 0.12% OPH extract, 0.1% MSM, and 0.12% OPH extract+0.1% MSM. They were mixed into the feed and given for 5 weeks. Egg production rates, egg weight, feed demand ratio were not significantly different among the groups. However, OPH or MSM decreased broken egg rates by increasing thickness and firmness of egg shell but they did not show the additive effects. In addition, OPH or MSM enhanced Haugh unit, an indicator of freshness of egg, and viscosity of egg white and egg yolk. OPH or MSM maintained the freshness of eggs better the control during their storage for 10 day at $4^{\circ}C$. However, OPH+MSM did not show additive effects in their freshness. Sensory test revealed that OPH or MSM decreased fishy taste and greasy flavor and they improved texture. Overall OPH or MSM enhanced the preference of eggs. In conclusion, the supplementation of either OPH or MSM enhances egg freshness and egg quality in laying hens but they should not be supplemented together due to no additive effects.

• Korean Journal of Veterinary Service
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• v.35 no.2
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• pp.119-128
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• 2012

This study was performed to investigate the freshness and nutritive components of eggs from Incheon area. The eggs of 64 brands collected from 7 hypermarkets and 6 brands collected from farms were examined to test the Haugh unit (HU), egg yolk index and specific gravity. HU and specific gravity were higher in farm eggs than in hypermarket eggs (P<0.05), and there was no difference in the egg yolk index. Among hypermarket eggs, HU and egg yolk index were higher in the graded eggs than in non-graded eggs (P<0.05), and specific gravity was not different between them. HU and egg yolk index of the eggs collected in March were higher than those in August (P<0.05). To monitor the bacterial contamination, total coliforms, total bacterial counts (TBC) and Salmonella enteritidis were examined. Salmonella enteritidis and total coliforms were not detected from all eggs. TBC of farm eggs were less than $10^1$ CFU/mL in all samples and TBC of hypermarket eggs were less than $10^1$ CFU/mL in 187 samples, $10^1{\sim}10^2$ CFU/mL in 3 samples and $10^3{\sim}10^4$ CFU/mL in 2 samples, respectively. Antimicrobial residues were not detected from all eggs tested. The vitamin E contents in the vitamin E enriched eggs from 6 brands hypermarket were 1.98~22.96 mg/yolk100 g ($14.04{\pm}8.81$ mg/yolk100g), and those of 5 brands among them were higher than the average of ordinary eggs. In one brand egg, vitamin E content was lower than the average of ordinary eggs. The vitamin E contents of ordinary eggs were 1.75~16.36 mg/yolk100 g (average $5.57{\pm}2.76$ mg/yolk100 g) and there were no price differences between vitamin E enriched eggs and ordinary eggs. In the contents of vitamin E, docosahexaenoic acid (DHA) and cholesterol, there were no significant differences according to the price. These results suggests that egg production, distribution, and management system should be improved for supplying fresh eggs to consumers at reasonable prices.

• Korean Journal of Poultry Science
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• v.27 no.2
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• pp.133-153
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• 2000

The egg's interior quality is one of the most important criteria for commercial producers and consumers. Internal quality is complex, including aesthetic factors such as taste, freshness, nutritional and processing values, and the genetic influences upon these upon these factors ranges from none to considerable. The rate of cholesterol synthesis in the hen is very high compared to other animals and humans. Genetic selection, diet drugs and other chemicals can alter cholesterol concentration in the plasma of laying hen, but attempts to manipulate the cholesterol concentration in the egg yolk are generally unsuccessful since the cholesterol can only be changed to a small extent. Factors which may affect the degree of pigmentation of the yolk include the type of xanthophyll and its concentration in the feed, the feed composition, and the health of the hen. Several feed ingredients interact with carotenoid pigment to improve or reduce their deposition rates in yolks. Egg weight is determined by genetics, body size prior to first egg housing density, environmental temperature, lighting program, total feed consumption, calcium, phosphorus, niacin, water, methionine, total sulfur amino acids, energy, linoleic acid, fat and protein levels. Eggs need to be promote levels. Eggs need to be promoted a versatile commodity and new processed egg items need to be developed. Organic eggs are laid by hens which were raised in chemical and drug frdd environments. There are still difficulties in producing these eggs due to the availability of organic poultry feeds and cost of organic grains.