EXAMINATION OF FROZEN EGG PRODUCTS. 59 



17. The question of the propriety of saving and freezing the drip 

 from the breaking knives and trays has arisen several times. Giving 

 due consideration to the effect upon the analytical figures of the large 

 proportion of egg white contained in drip, the results of analysis of 

 such material (Table 21) show that it was decomposed to such an 

 extent and had such a high bacterial count that it was unquestionably 

 unfit for food. The average figures were: For total solids, 20.44 per 

 cent; for ether extract, 5.62 per cent; for ammonia nitrogen, 2.6 

 milligrams per 100 grams; for acidity of fat, 1.89 cubic centimeters 

 of N/20 sodium ethylate required per gram; for reducing sugar, 0.35 

 per cent; and for bacterial count, 63,500,000 j)er gram. The odor was 

 strong and sour. 



18. The results so far discussed were obtained on samples which con- 

 tained more than one kind of egg, for the reason that they were made 

 as commercial frozen egg products would normally be made. The pro- 

 portions of the different types of egg which went into each sample 

 are shown in Tables 8 to 21. Table 22, however, includes a group 

 of samples, each prepared from only one kind of egg, all of which were 

 considered inedible. The table is self-explanatory. Unfortunately, 

 bacteriological examination could not be made of samples 23, 24, 25, 

 27, and 28 because their delivery from a freezer was so delayed that 

 they became too much melted for the purpose. They were not 

 sufficiently melted, however, to affect the chemical results. 



19. In some small breaking plants not provided with "sharp" 

 freezers, with which all breaking plants should be equipped, it is the 

 practice to save the liquid egg all day, transporting it to a freezer at 

 the close of work. Eggs are too perishable a product to be treated 

 in this way, as shown by the fact that when portions of sample 60, 

 which showed 2.8 milligrams per 100 grams for ammonia nitrogen, 

 1.83 cubic centimeters of N/20 sodium ethylate required per gram for 

 acidity of fat, 0.31 per cent for reducing sugar, and 2,800,000 bacteria 

 per gram, were held for 23 and 29 hours at 66° F. they showed, 

 respectively, 6.7 and 8.2 milligrams per 100 grams for ammonia 

 nitrogen, 2.29 and 2.27 cubic centimeters of N/20 sodium ethylate 

 required per gram for acidity of fat, 0.02 and 0.00 per cent for reduc- 

 ing sugar, and 284,500,000 and 250,000,000 bacteria per gram 

 (Table 23). 



20. Tables 8 to 23 clearly indicate that the standard analytical 

 methods evolved during this investigation gave concordant results 

 in the hands of a number of analysts, and that the results thus ob- 

 tained correspond to the quality of the egg product. It becomes 

 possible, therefore, to express in some concrete form a composite 

 picture of each sample examined. 



