The effect of marketing methods on egg quality in Tehran

Egg contents which are completely natural and clean are packed inside a shell made of calcium carbonate. It seems that this natural packaging is a full protecting system for this product، but there is situations and conditions that protecting and defending power decreases or goes away entirely. Therefore، according to natural and specific characteristics of this product، using packages which ensures appearance and internal quality of the product، until the final moment of selling، is crucial. In addition along with packaging، the way of exposing the product to the market can also affect on quality; as cold cycle since producing time until using eggs affects. Thus، in this study، the different methods of marketing and their impacts on product quality were conducted. For determination of egg quality traits such as: shell thickness، (0. 01 mm)، albumin height (mm)، ie: unit، yolk color، shell strength (0. 001kg/cm)، percentage of breakage، weight (g)، dirtiness and the quality index was measured. Results evaluated in a completely randomized design and confidence level was 95%. The results of comparing weight differences between batches showed that there was just a considerable difference in minimal error within 30 refrigerated samples. In fracture trait significant differences were only observed in samples outside the refrigerator. In this case differences amongst unpackaged samples outside the refrigerator were more that differences amongst samples inside the refrigerator. In thickness and shell strength as there is a positive correlation between them; there were no significant differences in the 95% confidence level. Studies about albumin height in outside the refrigerator groups did show no significant difference nor between 30 unpackaged inside the fridge and 30 unpackaged outside the fridge. However، there were considerable differences between the 6 inside the refrigerator and other three batches. On the other hand، Hugh unit can be compared with indicator of the quality. Thus، although there were differences between all groups، there was a significant difference between samples which were inside the fridge and those which were outside the fridge. The other measured trait was yolk color index. In this index the only significant difference observed in 30 outside refrigerator with three other groups. The quality of the packaged samples outside the refrigerator was lower than unpackaged samples in regard of their lower sell volume and higher time they rest in the market. Quality assessment had done according to 4 bases: Sensorial، physical (shell thickness، shell strength، percentage of breakage، weight)، chemical and bacterial (virus، bacteria، fungus). Samples which completed cold cycle until the sell time and those were in natural temperature at sell time were compared according to their package size and the effect of these situations. Results showed that cold cycle has considerable positive effect on the speed of reducing quality and also packages، especially small packages، have positive effect on quality of products released in market.