Effect of Waste Management and Egg Processing on the Flavor of Cooked Eggs

Abstract

Five different waste management systems for laying hens were compared to study the effect of manure odors on the flavor of eggs cooked in the shells. Hen-house environments did not affect the flavor of soft cooked eggs. Some of the eggs cooked for 20 minutes at 93°C. were stored in shells at 5°C., the others were peeled and packaged in Cryovac bags, with or without vacuum, and held at 5°C. for varying lengths of time. Loss of egg flavor was noticed at one to two weeks of storage in both processes. This loss of flavor in peeled eggs was associated with exudation of eggs and/or dipping the peeled eggs in wash water. Both the exudate and the egg wash water had hydrogen sulfide (H2 S). As the time of dipping eggs was increased, there was a progressive accumulation of H2 S in egg wash water, which related to increased loss of egg flavor. Recommendations for processing eggs are included.