A market study on the quality characteristics of eggs from different establishments

Abstract: Egg storage conditions, including sales locations, are a determining factor in maintaining the internal quality of eggs. Although eggs are an excellent protein source, they are a perishable product. The aim of this study is to investigate the quality of eggs acquired in different places (supermarkets, groceries stores, and fairs). A total of 300 eggs were obtained from three different kinds of marketing places (supermarkets, grocery stores, or local fairs) located in different areas of Porto Alegre, RS, Brazil, being 120 eggs from supermarkets and grocery stores each and 60 eggs from local fairs. Eggshell characteristics, egg weight, Haugh unit, albumen and yolk pH were determined for all individual eggs in each experimental group. Statistical procedures were performed using SAS statistical software (9.4, SAS Inst. Inc., Cary, NC, United States). The data were submitted to analysis of variance (ANOVA) and differences between means were evaluated with Tukey test (P<0.05) The results indicated that the point of sale led to a significant (p<0.05) decrease in egg weight, specific gravity, and Haugh unit. Eggs purchased from grocery stores had smaller Haugh units (P < 0.05) and higher albumen and yolk pH, while table eggs purchased from supermarkets showed better quality. Eggs marketed in supermarkets have better internal quality than eggs sold in other types of establishments, probably due to the greater flow of sales and product replacement on shelves in this type of establishment.