A.L. Shtele
RSAU-MAA named after K.A. Timiryazev, Russia, Moscow, Timiryazevskaya st., 49
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Summary. The relevance of standardization has increased dramatically in recent years due to the expansion of world trade and poultry products, including eggs, with the given functional properties. Developed and improved in the technical regulations and standards is used by the entire spectrum of science and advanced technologies, exclusive production of substandard products. Based on the generalized scientific publications and research the author considered the problems of standardization of table eggs, associated with the need to develop and improve the existing national standard (GOST-r) for shell eggs. Proposed national standard planned six weight categories eggs range from 43 to 77, with an interval of 5 to ...6, that was more in line with the egg production chickens modern crosses. The gradation is better takes into account the needs of consumers in terms of quality and weight of eggs within the existing weight categories. It is recommended that you include in the new (projected) national standard on food nutrition indicators eggs (proteins, lipids, carbohydrates) and nutritional value, reflecting the nutritional value of such products. Description of these options separately for the content of the eggs, yolk and albumen (per g/100 g of the product) would provide a more complete control of conformity of eggs applicable standard (s), to evaluate their suitability for processing and the production of egg products.
Keywords: standardization, national standard, food eggs, technical requirements, characteristics of eggs, egg products, nutritional value, caloric content table.