PROCESSING OF EGGS

• Eggs to be processed are usually held in refrigerated storage no longer than 7 to 10 days.
• - Egg products are processed in sanitary facilities
• - The initial step in making egg products is breaking the eggs and separating the yolks,
whites, and shells.
o Eggs are processed by completely automated equipment which removes eggs from filler
flats, washes and sanitizes the outside shells, and breaks and separates the eggs into
whites, yolks, and mixtures of white and yolk.
o 180,000 eggs per hour (50 eggs per second) to be broken.
o The liquid egg product is filtered, mixed, and chilled before entering further processing
stages.
• - times and temperatures relationship
✓ Pasteurized liquid egg products routinely contain less than 1000 organisms per gram..
✓ Yolk and whole egg are pasteurized in their liquid form. Liquid egg white is pasteurized
when sold as a liquid or frozen product. Dehydrated egg white with glucose removed is
normally pasteurized in a hot room at 130°F (54°C) for 7 days.
• - may be transported directly from the breaking plant to the user in
insulated thermal tank trucks or in portable refrigerated vats. For long hauls, mechanical
refrigeration, liquid carbon dioxide, or liquid nitrogen cooling systems may be used.
✓ Liquid whole egg and yolk must be maintained below 40°F (4°C) and egg white below 45°F
(7°C). They should be used on a first in, first out, basis.
• - are produced by filling a container with pasteurized chilled liquid egg and
freezing in a blast freezer at a temperature of -10°F (-23°C).
✓ When thawed, frozen whole egg becomes quite fluid and easy to handle, but frozen raw
yolk has a gelatinized consistency. However, when yolk is blended with sugar, corn syrup,
or salt (usually at levels of 2 to 10%) before freezing, the product will become fluid when
thawed.
• are usually produced by spray drying although some egg white is dried on
trays to produce a flake or granular form.
✓ Before egg white is dried, glucose is removed to have excellent storage stability. Whipping
aids may be added such as Sodium lauryl sulfate, an angel food cake volume enhancer, is
added at a level of less than 0.1% on a solids basis.
✓ Non-reducing carbohydrates such as glucose-free corn syrup and sucrose are added to
some products to preserve their whipping properties and to improve their storage stability.

LOCAL PRODUCTS
o Balut
o Century Eggs
o Salted Eggs
o Pickle
 PROCESSING OF EGGS
➢ EGG PRODUCTS

Refrigerated liquid Frozen egg products Dried egg products

egg products
• Whole eggs or yolk
• Whole eggs,
solids
• Whole eggs, white whites or yolks
• Dried egg or
or yolks • Scrambled egg
scrambled egg mix
• Sugared egg yolks mix
• Egg whites
• Salted whole eggs • Salted whole
• Free flowing whole
or yolks eggs or yolks
eggs or yolk solids
• Scrambled egg Sugared egg
yolks • Stabilized
mix (glucosefree) whole
• Extended shelf life • Whole eggs and
eggs or yolk solids
whole eggs, yolks with corn
syrup • Blends of whole eggs
whites, yolks or and/or yolk with
scrambled egg mix • Whole eggs with
citric acid Whole carbohydrates
eggs with corn
syrup
Note: Yolk products
often have salt, sugar or
corn syrup added to
prevent increased
viscosity during
freezing.

OTHER BREAKTHROUGHS THAT HAVE IMPROVED THE QUALITY OF EGG PRODUCTS

INCLUDE:

• - use of additives such as corn syrup, sugar or salt to prevents gelation

of frozen yolk and whole egg.
• - high speed machines automatically break and separate shells, yolks and
whites. - all egg products be pasteurized to assure that they are free of
pathogens.
• - When glucose and other reducing sugars react with amino groups of proteins,
browning reactions may occur in dehydrated eggs, producing off flavors during storage. Prior to
drying, glucose is removed from the eggs using microbial or enzyme fermentations. Glucose
removal greatly improves storage stability.
• - Physical characteristics and functional performance of egg products
have been improved by the use of various additives.
 ✓ Carbohydrates such as corn syrup or sugar help to preserve the whipping properties of dried
whole egg and yolk products.
✓ Gums and starches improve the quality of products that are precooked, frozen, thawed, and
reheated. Salt or sugar may be added to control gelation of frozen yolk products.
✓ Scrambled egg mixes contain nonfat dried milk solids and vegetable oil to improve texture
and appearance.

STORE AND HANDLING OF EGG PRODUCTS

- Proper storage and handling is critical for all egg products to prevent bacterial contamination.

➢ Frozen egg products have a long shelf life when kept at less than 10°F (- 12°C). They should be
thawed under refrigeration or under cold running water in unopened containers.
➢ Refrigerated liquid products can be kept at recommended temperatures, unopened, for 2 to 6
days, depending on the microbial quality of the product. Refrigerated liquid egg products with
extended shelf life should be stored according to the processor's recommendations.
➢ Egg white solids, as long as they are kept dry, are stable during storage even at room
temperature.
➢ Spray dried egg white with glucose removed has an almost infinite shelf life
➢ Dried whole egg and yolk solids should be kept cool, less than 50°F (10°C), to maintain quality.
Once containers of egg solids have been opened, they should be resealed tightly to prevent
contamination and absorption of moisture. If dried eggs are combined with dry ingredients and
held for storage, they should be sealed tightly in a closed container and stored in the refrigerator
at 32° to 50°F (0° to 10°C). Reconstituted eggs should be used immediately.
➢ Plain unstabilized whole egg solids have a shelf life of about one month at room temperature and
about a year at refrigerated temperatures. If stabilized, the shelf life increases to one year at room
temperature.
➢ Unstabilized egg yolk solids have a shelf life of up to one year at room t temperature and more
than a year at refrigerated temperatures.
➢ Stabilized egg yolk solids have a shelf life of about eight months at room temperature and over a
year at refrigerated temperatures.
ADVANTAGES OF EGG PRODUCTS
- indistinguishable from fresh eggs in nutritional value, flavor, and most functional properties.

These qualities are well retained during proper storage.

- Egg products are pasteurized to destroy Salmonella and other bacteria.

- Reduced handling, minimal shipping cost, and elimination of breakage results in reduced-

cost formulations.
- A 100-lb. drum of dried egg white solids is equivalent to the whites from

about 28 cases (360 large eggs per case) of shell eggs. 100-lbs. of dried whole egg solids are
equivalent to about 10 cases of large shell eggs. A 30-lb. can of frozen eggs is equivalent to about
22 dozen large shell eggs.
-- When properly stored according to their type, egg products will keep their quality over
several months.
-- Egg products can be produced to definite specifications to assure the same

performance in formulations time after time.

-- Bulk quantities may be ordered and ingredients weighed and incorporated into

formulas with less labor. Equipment needs are minimal, cleanup is simplified, and, except for
packaging, there is no waste for disposal.

PRINCIPLES OF EGG COOKERY

General temperature at which various egg parts and egg products will coagulate
• Egg white 60 – 650C
• Egg yolk 65-700C
• Custard 820C
FACTS ABOUT EGGS APPLICATION IN COOKING

EFFECT OF HEAT • As a thickening agent to form gel (custard,

lemon butter, tart filing)
• Protein (egg albumin) start to
• To coat food with breadcrumbs to hold them in
coagulate at 60-650C
place (fish coated)
• To bind ingredients together or to hold them
together (meat balls/loaves)
• To clarify soap (as the albumin coagulates it
encloses the insoluble through cloth, the
coagulum retains the impurities and clear stock
filters through) [i.e., clear soup]
• Do not use high temperatures when cooking
eggs
• If heated at too high temperature,
they over-coagulate and become
tough & indigestible
EFFECT OF BEATING
• The nature of egg white changes • Use as a raising agent, to make chiffon whip,
when beaten or whisked to form sponge cake, omelets
foam. The albumin stretches and o To get the best foams
encloses air as bubbles
• Fats inhibits the foaming (a) use 3-day-old eggs at room temperature
(b) use a glass bowl (fat does not stick to glass, as
• Acid aids foaming and makes the tends to happen with plastic bowls)
foam more stable
(c) do not adulterate white with specks of yolk
(d)add acids (cream of tartar, vinegar, lemon juice)
when you start beating

• Sugar helps to stabilize the foam, • Add the sugar at the foamy stage. Add gradually,
but it is added too early, more so that the sugar dissolves to make a smooth
beating is required to produced a mixture
good foam and it will be smaller
volume

• Egg yolk contains lecithin, an

• Use as an emulsifier. Shake egg yolk with
vinegar and oil when making mayonnaise. The
emulsifying agent
eggs yolk surrounds the droplet of oil and
prevents them from running back together
(coalescing). They are thus kept separated and
suspected in the vinegar.
FUNCTION OF EGGS

FUNCTION DESCRIPTION APPLICATIONS

→ Adheres ingredients such • Health bars
• Adhesive Properties as seeds and grains to food • Variety breads
products • Snacks

• Aeration and Structure → Egg proteins create foam in • Meringues

Improvement products resulting in lighter • Mousses
and airier products. • Soufflés
→ Egg proteins provide the
• Binding structure and coagulative • Snack foods
properties to bind food • Meat products
products together • Prepared entrees
→ Provides desirable brown • Rolls and buns
• Browning • Variety breads
color to baked products
• Clarification → Egg whites inhibit
• Wines
enzymatic browning and
• Juices
prevent cloudiness in
beverages
• Cakes and frostings
• Coagulation and → Egg white and yolk proteins
• Custards
Gelation change from a fluid state to
gel. • Fish surimi

→ Locks in flavor and aroma • Baked gooods

• Coating • Snacks

→ Xanthophyll pigments in • Baked products

• Color • Noodles
egg yolk contribute yellow
color to many foods. • Custards

• Crystallization Control • Confections

→ Egg white proteins prevent
crystallization of sugar and
promotes smoothness of
chocolate.

→ Phospholipids and Salad dressings

• Emulsification lipoproteins serve as Sauces
surface active agents
stabilizing oil in water
emulsions
 FUNCTION OF EGGS
FUNCTION DESCRIPTION APPLICATIONS
• Finish/Gloss -Used universally in baking to improve • Sweet breads
product appearance. Egg wash gives • Cookies
surface gloss and shine • Frostings

• Flavor -Carries and enhances some flavors, • Custard

and imparts desirable egg flavor. • Confections

• Freezability - Improves texture and acceptability of • Frozen dough’s

products going through freeze/thaw • Microwavable food
cycle

- Holds moisture in food products to • Variety breads

• Humectancy
help increase shelf life • Rolls

• Breads
- Keeps products from turning soggy.
• Insulation • Frozen doughs
- Provides substantial body and
• Mouthfeel • Variety breads
smoothness to food
Improvement • Sweet goods
• Puddings
- Stable pH.
• pH • Won’t disrupt food product
formulations

- Keeps starch molecules moist and • Commercial bread

• Shelf Life Extension Fresh formulations

- Tenderizes foods naturally giving a • Soft breads

soft surface feel • Rolls
• Tenderization

- Firms up the texture of food products • Rolls

• Texture Improvement and provides crumb improvement • Light foods

- Thickens sauces, gravies and adds • Sauces

• Thickening body to achieve product • Toppings
improvement. • Prepared foods
EGG DONENESS GUIDELINES
Scrambled eggs, omelets and frittatas - Cook until the eggs are thickened and no
visible liquid egg remain
Fried eggs - To cook both sides and increase the temperature the eggs reach, cook
slowly and either baste the eggs, cover the pan with a lid or turn the eggs. Cook until the
whites are completely set and the yolks begin to thicken but are not hard.
Soft-cooked eggs - To cook both sides and increase the temperature the eggs reach,
cook slowly and either baste the eggs, cover the pan with a lid or turn the eggs. Cook
until the whites are completely set and the yolks begin to thicken but are not hard.

MARKETING OF LIVESTOCK AND LIVESTOCK PRODUCTS

MARKETING LIVE ANIMALS
A. Livestock market/concentration yards - farmers of traders bring their animals to the concentration
yards for sale. Markets usually have facilities for the care of animals.
• Transportation could be (1) trader to trader, (2) farmer to trader, (3) trader to farmer
• There are about 71 accredited livestock markets today.
B. Barrio agents - usually highly skilled in live weight estimation and performs one or both of the
following:
(1) buy livestock from sattered backyard farms and sell to viajeros or
(2) act as a viajero or wholesaler and sell livestock directly to retailers.
C. Wholesaler or viajeros - buy livestock in wholesome quantity and transport the animals and resell
them to wholesaler, retailers or processors.
D. City dealer - intermediaries between the provincial viajeros and the wholesalers in the cities. e.
E. Retailers - those who buy animal and sell them to consumers
F. Contract growing scheme (vertical integration) - Mother Company takes the animals produced
and takes care of the processing before final sale to consumers.
PROBLEMS COMMONLY ENCOUNTERED IN THE MARKETING OF LIVESTOCK
a. No grade standard - sells no inspection and low usability of marketinformation
b. Lack of integrated information - no concerted effort to synchronize prices; people tend to keep
withhold information so the true picture of the industryis not revealed
c. Difficulty of transporting animals - due to stiff shipping requirements anddistance
d. The cost of transportation is very high
e. Lack of suitable public transport system
MARKETING OF ANIMAL PRODUCTS

• Traditionally, the meat distribution system is multi-layered with many middle men involved in the
whole process.
The most common is the five (5) level distribution system

➤Producer→ Barrio agent→ Wholesaler→ Retailer →End consumers

• However, recent trend indicate that more producers have resorted to the direct marketing system in
an effort to reduce of totally eliminate the middlemen involved and maximize profits.

➤Producer →Retailer

TYPES OF MARKETS OF ANIMAL PRODUCTS

a. Retailers ➜

(1) wet markets ➜ stall in public markets; meat are usually hung in bulk and sliced only when a
customer comes; meats are usually supplied by wholesaler;
(2) wholesaler ➜ these are components of grocery store; meat are properly fabricated and handled.

b. Wholesalers ➜
(1) Packers trading ➜ packers buy live animals and slaughter them to supply their requirements;

(2) Packers to retailers ➜ packing plants sell their excess meat to retailers

c. Retailers Outlets ➜ wholesaler maintain their own sales outlets.

d. Institutional buyer’s ➜ packers/wholesaler sells their products directly to restaurants, hotels, etc

PROBLEMS COMMONLY ENCOUNTERED IN THE MARKETING OF ANIMAL PRODUCTS

a. Lack of product information/specification or unlabeled products
b. Poor packaging materials
c. Improper handling or poor storage
d. Lack of finished product evaluation (quality control or HACCP)
e. Flexibility of policy or poor policy implementation