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 per 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. 
