Effect of Handling and Storage on Eggs Quality in Khartoum State

This study was carried out to determine the effects of handling and storage of eggs in Khartoum State markets on quality parameters for table eggs. The experiment commenced by a questionnaire that studied the consumer’s level of awareness about egg quality and associated information where, a group of people (Staff, officials, laborers and students) as representatives of Bahri University community were targeted. In addition, the effects of storage and handling on table egg quality were studied on table eggs that were collected from the poultry unit of the College of Animal production farm at Al Kadaro area, Khartoum North. Ninety eggs were collected and divided into 5 groups each containing 18 eggs. The collected eggs were subjected to external and internal egg quality measurements to determine egg quality as follow: group one at the time of collection. Each of the rest 4 groups was further divided into 2 groups; one of these 2 groups was stored at a refrigerator at 4 C⁰. The other group was stored under room temperature. Quality measurements were carried out at the end of week one, two, three and four for respective groups. The status of egg purchase, knowledge about egg suitability for consumption, preservation of egg quality and the status of knowledge about deteriorated eggs were the parameters covered by the questionnaire. Weight of egg, egg condition, air cell, shape index, shell weight, shell strength and shell thickness, albumin index, albumin high, Haugh unit, yolk shape, odor, were the parameters measured to test the effects of storage on table egg quality. Results of the questionnaire indicated that, Bahri University community as an educated community is aware about most elements of egg quality attributes. On the other hand, results of external and internal parameters tested showed significant differences on egg weight loss, air-cell depth, albumen height and albumen index, Haugh unit and yolk shape. The study concluded that very little efforts are needed to raise the level of awareness for the studied community that, temperature and time of storage have negative effects on egg quality.