Eggs are Eggs


There is no substantial quality difference between specialty and traditionally-produced eggs, a new government study shows.

A team of researchers at the U.S. Department of Agriculture’s Egg Safety and Quality Research Unit compared traditional eggs, cage-free, free-range, pasteurized, nutritionally-enhanced and fertile eggs to determine if there were physical quality and compositional differences. While there were differences in size and weight, albumen height, shell strength, membrane strength and total solids, the researchers concluded that no egg type maintained the highest or lowest values. The study was published in the July issue of Poultry Science.

(image:cobalt123)
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: