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है”ह”ह

IS 9810 (1981): Method for evaluation of quality of freshchicken eggs [FAD 18: Slaughter House and Meat Industry]

IS 'N'O ••,,,

Indian StandardMETHODS FOR

EVALUATION OF QUALITY OFCHICKEN EGGS

UDe 637'451: 620'16: 614'31

Cl CopyrIght 1981

IN D 1A I'l ST AND A R D S 'N S T IT u TI 0 NMANAK IlHAyAN. 9 BAHADUR SHAH ZAPAII 101"1.0

Nl!W DIlLHI \101m

October 19SI

IS : 98JO - J98J

Indian StandardMETHODS FOR

EVALUATION OF QUALITY OFCHICKEN EGGS

Meat Industry Secttonal Committee, AFDe 18

Chairman

DR C ~f SI~GIl

ReprfSllll1f!g

Indr m \ -termarv Research Institute (IC-\R),Iz.itn.rgur

MembersA&RICl"LTVRAr. 1\!ARKETIl'otG o\D­

VISER TO THE GOVI:.RNMENT OF

INDIA

DR G. GOPAL .... RAG (.lllernare JDR D M BAILL'R.

DR S. '\ BaAHYE \ 4ltemare)SHIH D S CHADH"

Dllf'ctl1lltt' of \!JJkdwg & In-pecnon (~Imlstn'

ot \gllcultur(' &. lrng iuon I, l'andnbad

Municipal Corpor Ilion nl ere1.tf·I Bombay, Bombay

Cr ntral Lornnunc c till f-ood Standards (~fJnJslry

uf He.ilth s. t arrulv \\ I Hare I, New Deihl

Insnture

Centr-al Dan \ Farm, \lLgarh

CS,l'- Farms Prrv ate Ltd. "vew Delhi(A 'emote )

Mafi.o factor}, BombayCentral Food Technological Research

( C'iIR), '-1;10'"

S.... T DEVI ~fL'KHERJEE ( 4Unnafe)BRIG c; L. CH 4.DH' \-1umcip 11 Corpora non of Dclln. Delhi

DEPUT\ HEA.LIH OF¥lCER( iUernate)DaD B P CII\~nRA~EKH4.RARAO Rr monal Bacon I'actorv, (,'lnlu"aralll

DR S. S K~JSIJ~A\fOORTIlY I 1l1ernnle)

DR \ I, CHATTCRJEE Miruvu v or Agnculture &- Ii nganon I Departmentof \gJl(ultUJ(' " ::--"t-w Delhi

COL S K. CHlB Ql1,lltclma..<;kr (~rnt"r,jJ'~ Branch, Arm~ Head-quarters

MAJ O. P MAHESHWARI ~ AlternalF)DR 5 DIVAKAR~N Central Leather- Research Institute (CSIR). Madras

DR K. J. ~CARIA (A.lterrlQle)GE'i£RAL 1\!,.\NAGER

SHRI K. S DJSHT ( Alternate)Saar AN 4.l'oD K GOYLE

SH~1 ARUN K GOYLE

DR R R ~(ALLYA

DR 1\1 x. ~OORJANI

DR B. R. BALICA ( Alternate I

\ Contnucd en page 2 )

© Copvr.ghs 1981

INDIAN STANDARDS INSTITUTIONTtU5 publication IS protected under the Indian COPYright Act I XIV of 1951) andreproducuon 10 whole or In part by any means except with written permtvnon or thepubhsher shall be deemed to be an mfrmgernent of cupyrrzhr under the said Act

IS : 9810 - 1981

( Contrmm/from pat~ I )

Members

SIiRl M. N. RAMACHANDRAN

DR Eo PANDA

Representing

Meat Products of India Ltd, ErnakulamCentra! Avian Research Institute (leAR J,

IzatnagarSHRI SUSnlL KUMAR (Alternate)

DR R RAMAMURTHY Madr-as Veterinary College, MadrasDR E. S. VENKATE<;AN (Alternate)

SHRI S RAMASWAMY Drrcctoru tr- (seneral of Techmca! Development,Xew DelhI

SHRI S N PANDEY (Alternate)DR T. R. SHARMA Defence rood Research Laboratory, Mvsore

SHRI L A. RAMANATHAN ( Alternale)BRIO]. N. SINGII Tcchnual 'standardizauon Committee ( Foodstuffs )

{Munstrv of Agnculture & Irrigation 1,New Delhi

SHRI A K MALLtk (AltlNla',,)BRIG S N SRIVASTAVA

LT-COL J. M RAJ ( Allernat; iSHRI T. PURNANo\ND"'M,

Director ( "gil & Food)

Ducctoratc of Remount Veterinary Sen-Ices, ArmyHeadquarter-,

Director General, I~I ( E\-OjJiC10 Member)

Secretary

SHRI LAJINDl.R ~lNGH

Dl]Jut) Director ( Agr i & Food), lSI

Poultry Products Subcommittee, AFDC 18 : 9

Convener

DR B PANDA

Aftm6trs

DR R. P ~INGH l Alternate toDr B. Panda)

AGRICULTURAL M ....RKETING AD­VISER TO THE GOVERNMENT OF

TNDIA

DR G GoP ALA RAO ( Alttrnrl!r:")

COL 5 K. CHiB

Central AVian Research Institute (ICAR)Izatnagnr

nil ectorate of Marketing and Inspecuon (MmiJtryof Agriculture & It ngaucn ), Pandabad

Quartermaster General's. Blanch. Army Head­qwu tel'S, Xcw Deihl

MAJ 0 P. MAHESHWARI t :t/tmmfe)

DR S. T. DIIARKAR l-ood- & 10m Ltd, BombaySHRI S T, HARIRAMANI (.flltmotr: 'I

SHRI ARUN K. GOYLE h~~c\. farms Pvt Ltd, New DelhiSHRI ANAND K GOYLE l Alternate )

SlIRI D. P. GutTA Dnecrorate of Animal Husbandry, Government ofRajasthan, Jalpur

( Oml.,..". OR"" 9 )

2

csrl AMENDMENT NO. 1 JULY 1983TO

15:9810-1981 METHODS FOR EVALUATIONOF QUALITY OF CHICKEN EGGS

f.or..r.:!..9~nd u.!!!

(Page 7, o~Be 3.6, equation) - SUbstitute thetollowing tor the existing equation:

Height ot thick albumen in mm'Albumen index· Average width ot thick albwaen in _.'

(AFDC 18)

Reprography Un!e , lSI. Rev DelhI. India

IS : 9810 • 1981

Indian StandardMETHODS FOR

EVALUATION OF QUALITY OFCHICK EN EGGS

O. FOREWORD

0.1 This Indian Standard was adopted by the Indian Standards Insntutionon 16 April 1981, after the draft finahzed by the Meat Industry SectionalCommittee had been approved by the Agricultural and Food ProductsDivision Council.

0.2 This Standard has been formulated to prescribe standard methodsfor estimating the quality of fresh chicken eggs.

0.3 While preparing this standard, assistance has been denved from thefollowing pubhcations :

GULlClI, (AR) and FITZGERALD, (lC). Egg grading manual. 1964:U.S. Department of Agriculture (USA).

HAUGH (RR) US Poultry Magazine 43; (1937) 552.ROMANOFF (AL) and ROMANOFF, (AJl. The avran egg. 1949 John

Willey and Sons, New York (USA).

0.4 For the purpose of deciding whether a particular requirement of thisstandard is complied with, the final value, observed or calculated. expressingthe result of a test or analysis, shall be rounded off In accordance WIthIS: 2-1960·. The number of significant places retained in the rounded oft'value should be the same as that of the specified value In this standard.

I. SCOPE

1.1 This standard prescnbes methods of sampling and test necessary todetermine quality of fresh eggs. It includes external quahty factors as theyappear under direct examination and internal quality factors as theyappear before candling light or when the egg IS broken out and measuredby Haugh units plus VIsual exarnmation of the yolk portions.

1. TERMINOLOGY

1.0 For the purpose of this standard the following definitions shall apply.

• Rules for rounding off numerical values ( revised).

3

IS : 9810 - 1981

h) Dirty

e) Clean

c) Leaker

d) Smashed

g) Moderatelystained

f) Slightly stained

2.1 Deseription of Shell Condition and its Cleanliness:

a) Sound Shell is unbroken

b) Checked Shell having a crack in the shell but shellmembranes intact.

Egg showing leakage through the shell andshell membranes allowing the contents tocome out. Area of shell missmg from thesurface IS more than 6 mm square.

An egg the shell of which is smashed, crushedor scattered allowing the contents to comeout.

Free from foreign material, stain or othervisual discolouranon.A shell surface which is almost free fromadhering dirt, but has slight stains withoutappreciably detracting its appearance limitedto I /16th of the shell surface.

A shell that IS free from adhering dirt buthas stains covering to a moderate degreeand hrmted to I14th of the shell surface.

Egg shell having adhenng dirt and stainscovering more than 1/4th of the shell surface.

2.2 Description of Air Cell :

a) Practically regular

b) Free air cell

c) Bubbly air cell

An air cell which maintains practically afixed posrtron rnsrde the egg and presents aneven outhne with not more than 6 mm move­ment In any direcnon when it is turned.

An air cell that moves freely towards theuppermost point Inside the egg as it is rotatedslowly. The shell membranes are Intactallowing the air cell to move freely ID anydrrection between them.

A ruptured air cell consisting of one ormore small separate air bubbles floatingbeneath the main air cell.

~.3 Description of Yolk Shadow Outline:

a) Outline slightly A yolk outlme wluch is distinctly visible anddefined blends IOta the surrounding white as the egg

is rotated m front of the candler.

4

b) Outline fairlywell defined

c) Outline welldefined

IS : 9810·1981

A yolk outline which is discernible but cannotbe outlined dearly when twirled in front ofa candler.

Outline of the yolk clearly visible as it castsa dark shadow when twirled in front of acandler.

b) Firm

c) Reasonably firm

c) Definite andserious defects

3.4 Deseription of Yolk Defecls :

a) Practically free A yolk that shows no germ development,from defects meat or blood spots.

b) Definite but not A yolk may show definite meat or bloodserious defects spots on the surface with Slight indications

of germ development but without any pro­nounced or serious defects.

Yolk showing development of germ spot onthe yolk, visible as a definite area With noblood ring.

2.5 DesaiptloD of Egg White:

a) Clear Egg white which is free from discolourationsand presence of any free I\oating foreignbodies on it.

Egg white which is sufficiently thick orviscous and thus makes the outline of yolkslightly or indistinctly Visible when twuledin front of a candler.

Egg white which is reasonably thick or vis­cous but enough to allow casting of theoutline of the yolk when twirled and candled.

d) Weak and watery Egg white which is thin and lacks in VjSCO­

sity. It permits the yolk to approach theshell closely on candling, making yolk outltneclearly visible on twrrhng,

3. SAMPLING AND TESTING

3.1 Sampling - Twenty eggs should be drawn from a lot at random forestimating the breakout quality of eggs.

3.3 Testing - Carry out the foDowing tests to determine the egg quahty.

3.3.1 External Quality - Determine the external quality of egg for theparameters given in J.l and 3.3.

5

IS : 9810 - 1981

3.J.1 Internal Quality - Determine the internal quality of eggs for Lbeparameters given m clauses 1.3. 1.4 and 2.5 by candling and breakingout tests.

3.3 Candling - Hold the egg before a beam of 6() watt hght in such a waythat the light rays penetrate and illummate the interior of the egg forinspection. Note any internal defects.

3.3.1 Measure the aircell height by means of aircell gauge while candlingprior to break mg.

3.4 Shell Thickness - After breaking the egg, boil the shell m 2' 5 percentsodium hydroxide soluuon for 5 minutes. Wash and dry in a thermostati­cally controlled oven at 100 to I05'C for 24 hours. Determine the thicknessof the shell by screw gauge at three different logitudmal points and takethe average of the readings.

3.5 Haugh Unit (HV ) - Haugh unit can be measured by using the interioregg qualuy calculator. The following precautions should be followed whtleesnmaung the same:

i) The internal temperature of eggs should not be lower than 1'C orhigher than 1SoC at the time of performing the breakout test.

Ii) Care should be exercised to see that the thick white is notpunctured wlule breaking.

iii) One egg at a time should be broken since It is Important to measurethe albumen height immediately after breaking.

iv) Measurement of height of thick albumen should be made with thehelp of a spherometer or H iugh meter or micrometer as given inFtg. I.

v) Care should be taken to avoid measurmg the albumen height m anarea where there is a chalaza for air bubble.

3.5.1 Eggs removed from the refrigerator should be kept for three hoursat ambient temperature of 23° + 2'C. Determine the Haugh unit readingof the eggs by the following procedure:

a) Check the zero readmg by placing the instrument on a flat surfaceand lowenng the plung until the point touches the surface. Thepointer should be at zero. If not, slacken the clamp and turn thebezol so that the zero mark coincides with the pointer. Retractthe point upwards to Its full extent.

b) Open the egg on to a flat glass plate of sufficient size to containIt, place the instrument over the egg, and lower the point until justtouches the albumen The height is then indicated on the dial.

6

IS : 9810 • 1981

152.5m.m

I

FIG. I GAUGE FOR EGG QUALITY

The HU can then be calculated from the following equation:

H U = 100 logIn H + 7 57 - 1'7 M

where

H U = Haugh unit, of mtenor quality whose numerical valueequals the quality value of the egg;

H = height, rum, and

M = mass, g

!'\OTF. - An ah~pllTlrnt ChMI [Oll finding Haugh units without h.rv mg to make calcu­1..l11<Jn frorn the .1b(J\( Ionnul.irv grv en In .FIg. 2

3.6 Albumen Index - Albumen Index can be determined by measuring theherght of the thick albumen by spherometer or micrometer and averagewidth of the rhick albumen by USing vernier calipers:

Height of thick albumen In mmAlbumen index =

Average diameter of yolk in mm

7

IS : 9810 - 1981

IUMS PER EIG

t ~ : :R : = ~ ;:C"I tI' "d'l"';'i.' I'"""· ..,, II'• Iii' , i ( i- N ~ ..til ... ~'I"'\ 0

OUNCES PER " \DOZEN " \, I \

, I \, I \

, I \, I \

, I \" \" \'. \'. \ALlUMEN HEIGHT ,',' \liN MILLIMETRESI,'. \

, I \o ... N h ... -N • ...., • • 'e = .. ~ ;:::tI"" I lilt I II',1!" "lillY"" "ll ,I. ",111,.1,,,,4. II' I" II I", "'" "

" \, I \/ I \

... N W ""111 • ...'. • \-000 0 0' 0 0 OJ 0 0 \0

'1.1"""'" t I I ,

FIG. 2 ALIGNMENT CHART

3.7 Yolk Index - Yolk index can be determined by measuring the heightor Width of the yolk after It has been separated from the albumen or of theyolk in Its natural position when the egg is broken out on a flat surface.

Ylk i d Height of yolk in mm

o In ex = A di f lk iverage rameter 0 yo 1R mm

8

(ConlinutdjrDm pag' 2)

!f,mlJ1r,SHRJ KAMLESH GUPTA

SHill M. A, HALEUI

DR S. S. KRISHNAMOORTHY

SHRI SA~JIV KUMAR NEHRA

DR P. C. PANDA

DR S. RANJAN

DR :M. A. SA&.UD

OR SOHAN SINGH

BRIO S. N. SRIVASTAVA

LT-COLJ. M. RAI (AII",..le)

IS : 9810· 1981

Rtpr'strltingArbor Acres Farm India Ltd, New DelhiCentral Food Technological Research Institute

\ CSIR), MvsoreDirectorate of Animal Husbandry, Government of

Andhra Pradesh, HyderabadRani Shaver Poultry Breeding Farm Pvt Ltd,

~ew DelhiHarvana Agricultural Umversrtv, HusarPoultry Project, ChandrgarhVenkateshwara Hatchertes Pvt Ltd, PuneMuusuv of Agriculture and Irrrganon ( Department

of Agrrculture ), New DelhiDirectorate of Remount Vetermary Services, Army

Headquarters, ~ew Delhi

9

IS:1723.19731743.19731981.19781982-1971

INDIAN STANDARDS

ON

MEAT INDUSTRY

Pork (first rtIJision )Mutton and goat meat canned m brine (firsJ ralS1on)Animal casmgs (first ,romOn )Code of pracnce for ante-mortem and post-mortem Inspection of meat animals(./irst rtvJ$fon )

2475.1979 Smoked bacon (first revU/on)2476-1963 Ham2536-1963 Mutton and goat Hesh- fresh, dull r-d and ['07('0

2537-1963 Beef and buffalo flesh - fresh, <hilled and Irozr u3()#.. J973 Mutton and goat meat. currred and canned (jUJt Ttc ,JUH/ )

3060·1979 Pork sausages canned (first renslon)3061-1979 Pork sausages, fresh (firJI rtl'UlOn)4352-1967 Pork luncheon meat, canned4674-1975 Dressed chicken (fint TeWlOlI)4723-1978 Egg powder (first rnwon)4950-1968 Bacon rashers. canned4951·1975 Ham. canned \, firJI rr. wrm ,1')558-1970 Chicken csvcncc-596G.;{..fart I )-1970 Methods of test fUI ror-at and meat product- Part I Dcter mmauon of

; mtrogcn content59&0 (Part 11 )-19iO Methods ot n st for »n-at and meat pwt!Ulb Pm t Ll Detr-rmmauo»

of ash5960 (Part III )-1970 Methods of test for meal and meat products- Pan 111 Determina­

tion of total fat Content5960 (Part IV )-1970 Methods of test for me-at and meat products Part IV Deternunauc.n

of free fat content5960 ( Part V )-1971 Methode of test for meat and meat p roducts ' Part V Dcterrnmauon

of moisture conte nt5960 ( Part VI )-197) l\Iethods of test for meat and meat products . Part , I Dcrcrnnnanon

of chloride content5960 (Part VII )-1974 Methods of test for meat and meal product'> Part Yl I I), tcrrmnn­

tion of mtrne content59GO {Part Vlll )-1974 Methods of test for meat and meat product- _ Part Vl l I Dcu-nur-

nation of nnrate content6557-1972 Albumen flakes. non-edible quahry6558-1972 Code of pracncc for cold storage of shell eggs6559-1972 Code of practice for ante-mortem and post-mortem mspccuon vI Pllllltq7049-1973 Code ofhandhng, processing, quality evaluation and vtoi age o! poultry7053-1973 Basic n-quirernerns fur a stall for sale of meat of ,nJ:l1I animals8539 (Part I )-1977 Termmologv of meat products and mr-at .uumals : P.llt J Poulu y8700-1977 Basic requireme-nts for a srnll Icu sale or mutt of large animals8895-1978 GUidelines lor handling, storage and transport of ..laughter house hy-producrs9800·1981 Basic requirements for day-old chicks (Javersbrorlers )

INTERNATIONAL SYSTEM OF UNITS ( SI UNITS)

BaBe Unitl

Quantlly Unit Symbol

Length metre m

Mass klloyram kg

Time second sElectnc current ampere AThermodynamle kelvin K

temperature

Luminous Intensity candela edAmount of subs ranee mole mol

Supplementary Units

Ouan/lly Unit Symbof

Plane angle radran reo

Solid angle sterad ran Sf

Derived Units

QuantJiy Unri Symbol DefinitIOnForce newton N 1 N 1 kg m s'Energv Joule J 1 J - 1 N mPower wa.tt W 1 W - 1 J sFlux weber Wb 1 Wb~1Vs

Flux denstty tcs!a T 1 T-1Wb'm'Frequency hertz Hz 1 Hz - 1 c s ( s ' )Electric conductance siemens S 1 S - 1 A VElectromotIve force vott V 1 V - 1 W/A

Pressure, stress pns ca! Po I Pa 1 N m'

INDIAN STANDARDS INSTITUTIONMlnlk BhlYln, I Bohldu. Shih Zlta, MI.g. NEW DELHI "1102

Tiliphoni. : 21 0' 3', 2& fO 2' Tellg.lml: Manaklanllll.Regional Offlr:.s: T81ephone

Wlltl.. ,NoYelll Cham.ero, .'"nt Ro.. BOMBAY 40000J a19129E".'",n I Ii Chow.lng~ee A.pp.olcb CALCUTTA 1000J2 21 5090Southem I C.I. T. Clmou., AdYI. IoAADRAS 'OOO~O 412442Northe.n I BSI, Ph••• VII S,A.S. NAGAR

(MOHALl) 160051Bllndl Off/...,'Pushp.'. Nurmollamed Shllkh Maro, Khanpur'F' Block, Unity Bldg, Nerl.lmhl,a,. SQuare&lngol.1 Compllx, Bhldbh.dl ROld, T. T, NIO.'I2E Kllplnl A.II5-1·Ii&C L. N. GUptl Ill.gR 14 Yudhl.te. Mllg, C Scnlme117/418B SaNodIV" Nigi.~ltllputr.lndu8t.111E.,"teHI.II. Bldg lInd Floe. I. Rly Stilion ROld

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