Determinants of egg appearance and colour

Publication date: 24/02/2017
Extent: 26 pages

Contributions by: C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland

Chapter synopsis: It is essential for the consumer to select those types of eggs that are safe, nutritious and tasty. In this chapter, we begin by giving an overview of consumer decisions about whether to eat eggs and if so, which eggs to purchase. This includes reviewing regional differences in preferences and purchasing decisions, and the significance of packaging. Subsequent sections focus on the three key parts of the egg: the shell, the albumen and the yolk. We discuss consumer preferences for each, and then review the factors that determine the appearance and colour of these parts of the egg.

DOI: 10.19103/AS.2016.0012.14