Haugh unit
Encyclopedia
The Haugh unit is a measure
of egg
protein quality based on the height of its egg white (albumen). The test was introduced by Raymond Haugh in 1937 and is an important industry measure of egg quality next to other measures such as shell thickness and strength.
An egg is weighed
, then broken onto a flat surface (breakout method), and a micrometer used to determine the height of the thick albumen (egg white) that immediately surrounds the yolk. The height, correlated with the weight, determines the Haugh unit, or HU, rating. The higher the number, the better the quality of the egg (fresher, higher quality eggs have thicker whites). Although the measurement determines the protein content and freshness of the egg, it does not measure other important nutrient contents such as the micronutrient
or vitamin
s present in the egg.
Where:
Measurement
Measurement is the process or the result of determining the ratio of a physical quantity, such as a length, time, temperature etc., to a unit of measurement, such as the metre, second or degree Celsius...
of egg
Egg (biology)
An egg is an organic vessel in which an embryo first begins to develop. In most birds, reptiles, insects, molluscs, fish, and monotremes, an egg is the zygote, resulting from fertilization of the ovum, which is expelled from the body and permitted to develop outside the body until the developing...
protein quality based on the height of its egg white (albumen). The test was introduced by Raymond Haugh in 1937 and is an important industry measure of egg quality next to other measures such as shell thickness and strength.
An egg is weighed
Weight
In science and engineering, the weight of an object is the force on the object due to gravity. Its magnitude , often denoted by an italic letter W, is the product of the mass m of the object and the magnitude of the local gravitational acceleration g; thus:...
, then broken onto a flat surface (breakout method), and a micrometer used to determine the height of the thick albumen (egg white) that immediately surrounds the yolk. The height, correlated with the weight, determines the Haugh unit, or HU, rating. The higher the number, the better the quality of the egg (fresher, higher quality eggs have thicker whites). Although the measurement determines the protein content and freshness of the egg, it does not measure other important nutrient contents such as the micronutrient
Micronutrient
Micronutrients are nutrients required by humans and other living things throughout life in small quantities to orchestrate a whole range of physiological functions, but which the organism itself cannot produce. For people, they include dietary trace minerals in amounts generally less than 100...
or vitamin
Vitamin
A vitamin is an organic compound required as a nutrient in tiny amounts by an organism. In other words, an organic chemical compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on...
s present in the egg.
Formula
The formula for calculating the Haugh unit is:Where:
- HU = Haugh unit
- h = observed height of the albumen in millimeters
- w = weight of egg in grams