Haugh (unit)
Haugh is a unit of measure for the quality of the proteins depending on the size of the egg white (albumen) of ice . The test was introduced by Raymond Haugh in 1937 and is seen in the industry as an important factor in egg quality, along with other factors such as shell density and resilience.
The egg is weighed and then broken on a flat surface ( breakout method ). A micrometer then determines the height of the thick egg white that surrounds the egg yolk. The height depending on the weight determines the evaluation of the Haugh unit (HU). The higher the value, the better the quality of the egg (fresher, higher quality eggs have thicker egg whites) .Although this measurement determines the protein content and freshness of the egg, other nutritional content is neglected, such as that in the egg Micronutrients or vitamins .
formula
The formula for calculating the Haugh unit is:
In which:
- HU = Haugh unit
- h = certain height of the albumen in millimeters
- w = mass of the egg in grams
Individual evidence
- ↑ a b c K. N. Monira, M. Salahuddin, G. Miah: Effect of Breed and Holding Period on Egg Quality Characteristics of Chicken (= International journal of Poultry Science . Volume 2 , no. 4 ). 2003, p. 261-263 ( pjbs.org (PDF)). pjbs.org ( Memento of the original from March 13, 2005 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ^ A b Jeffrey Kluger: Organic Eggs: More Expensive, but No Healthier. In: Time. July 8, 2010, accessed May 6, 2013 .
