Is the Haugh unit correlation for egg weight valid for eggs stored at room temperature?
1994
Silversides, F.G. | Villeneuve, P.
The Haugh unit (HU) is the measure of albumen quality used by the poultry industry, but its correction for egg weight has been severely criticized. The validity of the correction for egg weight was investigated with an unwashed, unclassified sample of 800 eggs obtained from a commercial egg classification station. This sample was divided into four groups, one for study immediately and the others after storage at room temperature for 1, 2, or 3 wk. After weighing, each egg was broken and the height of the albumen was measured. Weights of the yolk, shell, and albumen were determined for each egg, and albumen pH was determined from pooled samples of three eggs each. Haugh units were calculated using the formula: HU = 100 log[H + 7.57 - 1.7W.37]. Statistical relationships between these variables were investigated. A weak relation (r2 = .04 to .07) between albumen height and egg weight was observed. Haugh unit score was dependent on albumen height (r2 = .88 to .95) but independent of either egg or albumen weight, except after 3 wk of storage and when all data were combined. Time in storage explained 78% of the variation in HU and 77%. of the variation in albumen height. A regression model including both week and egg weight did not increase these R2 values. Changes in albumen quality over time in storage were described equally well by albumen height as they were by the HU score, suggesting that the HU correction for egg weight is unnecessary.
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