A GREAT deal of attention is given to the internal quality of eggs because of economics, appearance and consumption. In the past there have been many discussions as to whether internal quality as measured by U.S.D.A. scores or Haugh units is directly related to the percent of thick albumen or due to the placement of the thick white. There isn’t enough information in the literature to accurately make a decision on the influence of amount of firm albumen on internal egg quality. REVIEW OF LITERATURE Lorenz et al. (1931) found that the amount of thick white was an inherited factor. They also stated that eggs with high original percent firm white were superior for storage purposes. Knox et al. (1931) showed that Leghorns as a breed produced more thick albumen in their eggs than did Rhode Island Reds. They found that egg weight was correlated with thick albumen weight but. . .
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Baker et al. (1970) studied this question.
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