EggPPJanetppt2010

EggPPJanetppt2010 - Eggs...

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    Eggs Brown , A.  Understanding Food. Thomson/Wadsworth
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    EGGS From Chicken, Quail, Duck, Goose, etc. Nutritionally:  high protein, low cost Protein: 12% Fats:     10% H2O:     75% CHO:      1% complex.
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    Composition: T he primary parts of an egg are  the shell, yolk and albumen (egg white).  
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    1) Shell Calcium carbonate moisture from passing   Breed of hen determines shell  flavor.
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    4) Chalazae (cords)   Thick, twisted strands of egg white Anchor the yolk in place.    The more prominent the  chalazae, the fresher the egg.
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    2) Yolk  About 1/3 of volume, 3/4 of calories. Contains all the fats and most of the  minerals/vitamins.   Lecithin for emulsification.   Egg yolk solidifies (coagulates) at 149F  - 158F (65-70C).  The color of a yolk = depending on the  feed.
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    3) White, Albumin About 2/3 of the egg volume. Contains more than ½ the protein. Coagulates and becomes firm and  opaque at temperatures between  144F and 149F (62-65C).    (Coagulation temp of whole egg and  liquid mixture in custards is 185F).
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  Cal Prot’n  (g) CHO  (g) Total fat (g)  Satu’d fat(g)  Choles terol Whole 
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This note was uploaded on 09/09/2011 for the course HTM 352 taught by Professor Staff during the Spring '11 term at S.F. State.

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EggPPJanetppt2010 - Eggs...

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