Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis

Abstract

ABSTRACT Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessity for stringent regulatory oversight to maintain freshness and meet increasing consumer and industrials’ needs. The research aimed to evaluate the compliance of eggs in the local market with specified quality criteria outlined in the local Administrative Directive and EC Regulation. Several quality parameters were scrutinized, including egg weight, length, width, specific gravity, air cell, Haugh units (HU), yolk and egg white weights, yolk color intensity, shell weight, and shell thickness. Key parameters varied significantly among Fresh Eggs and farms F1 to F5. Most groups displayed significantly lower egg weights, yolk, and egg white weights compared to Fresh Eggs (p 0.05). Fresh eggs outshined in all groups in relation to size and yolk color (p < 0.0001). The study found positive correlations (p < 0.01) between egg weight and internal parameters, including yolk and white weights. Eggshell weight also correlated positively with yolk and white weights (p < 0.05). Conversely, Haugh unit and air cell exhibited negative correlations (p < 0.01), indicating their influence on egg dimensions. Classification based on regulation revealed distinct categories for consumption and industrial use. These findings contribute valuable insights to Kosovo’s egg market, impacting standards and promoting fair competition.

Keywords

• Egg quality
• internal parameters
• external parameters
• farmers
• Pearson’s correlation