PREPARING POULTRY PRODUCTS 465 



would tend to be lower, and the price to the producer would 

 tend to be higher if the preventable loss was eliminated. 



Hastings,' after a comprehensive survey of the egg trade 

 in this country, estimated the average annual preventable 

 loss at 17 per cent, (or $45,000,000), distributed as follows: 



Per cent. 



Dirties ... . . ..2.0 



Breakage . . . .20 



Chick development . 5.0 



Heated and shrunken 5.0 



Rotten eggs 2.5 



Mouldy and badly flavored eggs . 5 



Total . . . 17.0 



This did not take into account the curtailed consumption 

 caused by poor quality. This estimate is based on the annual 

 loss of which the most occurs during the warm summer 

 months. 



Where the Loss Occurs. — Lamon and Opperman^ found, as 

 the result of extended observations in Kansas, that when the 

 total loss of clean, infertile eggs from the time of laying to 

 their arrival at the packing-house during warm weather 

 was 23.97 per cent, of all eggs m9,rketed, 15.5 per cent., or 

 over two-thirds, of the loss was before the eggs arrived in 

 town. 



In another test, also made in warm weather, where clean, 

 fertile eggs were used, and the total loss was 42.5 per cent, 

 of all eggs marketed, 29 per cent., or over two-thirds, of the 

 loss was before the eggs arrived in town. 



Kinds and Causes of Deterioration. — Deterioration comes by 

 shrinkage, liquefaction, germination, bacterial and mould 

 infection, absorption of odors and stains. 



The most prolific sources of deterioration are heat, fertility, 

 breakage, dampness, filthy surroundings, and the presence 

 of strong penetrating odors. 



Shrinkage. — Shrinkage is caused by the evaporation of the 

 moisture of the egg through the pores of the shell. The 

 amount of shrinkage is noticed in candling by the size of the 



' Bureau of Animal Industry, Circular No. 140. ^ Ibid., No. 160. 



30 



