Haugh unit

Haugh is a measure of the quality of proteins depends on the size of the egg white ( albumen ) of an egg. The test presented by Raymond Haugh in 1937 and is considered in the industry as an important factor of the egg quality, in addition to other factors such as the density of the shell and the resistance.

The egg is weighed and then broken on a flat surface ( breakout method ). Then one micron determines the height of the thick albumen surrounding the yolk immediately. The amount depends on the weight determines the evaluation of the Haugh unit ( HU). The higher the value, the better the quality of the egg ( fresher, hochqualitativere eggs have thicker proteins) Although this measurement determines the protein content and the freshness of the egg, other, important for the nutritional content are neglected, such as the present in the egg micronutrients or vitamins.

Formula

The formula for calculating the Haugh unit is:

Where:

  • HU = Haugh unit
  • H = specific height of the albumen in millimeters
  • W = mass of ice in grams

Swell

  • Birds' eggs
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