Inspection of incoming eggs

Inspection of incoming eggs

When the eggs arrive, the entire batch from each breeder farm is assessed for uniformity, colour, size and shape. At the incoming-egg inspection, the quality assurance manager breaks a sample of 30 eggs from each batch. The quality manager assesses the condition of the eggs for: • breaking strength • hairline cracks • dirt and soiling • fertility • abnormalities in the albumen and yolk (e.g. blood in the yolk or albumen) In addition, a more extensive quality inspection is performed at different flock ages (e.g. 30, 40 and 50 weeks). This inspection assesses an entire setEggs are removed from a tray and weighed individually for an impression of weight uniformity.

ter tray of 150 eggs. The eggs are often weighed individually to assess the uniformity of a batch. The breeder is given feedback on the number of dirty or damaged eggs, hairline cracks or abnormalities. Misshapen or cracked eggs are diverted to the processing industry (liquid egg market). The assessment also considers the general presentation of the eggs: feathers, dust rings, labelling, and legibility of stamps. Floor eggs and washed eggs (if supplied) must be clearly marked. The quality assurance manager or person in charge of egg storage performs the incoming-egg inspection and informs the hatchery manager about the findings. Measuring the breaking strength is an indicator of eggshell quality.copyright protected

Candling the eggs with a candling lamp is part of the incoming inspection. This reveals the size of the air cell (an indication of eggshell quality and the duration of storage) and any hairline cracks.