ABSTRACT

The frozen-egg industry continued to expand during the 1920s and 1930s yet little major technical advancement were made. In 1992 over 1.7 billion pounds of commercial further processed egg products were processed in the United States alone, which is about 25% of all eggs produced. The dried-egg industry developed before the frozen egg industry. The development of the egg-products industry in Canada paralleled that of the United States. An egg-products industry has developed in many other countries. The hand-breaking tray and separation clip were developed specifically for the egg-products industry. The egg-products industry has played a major role in developing and standardizing the methods for the detection of salmonellae. The pre-ennchment, enrichment, and differential plating techniques developed for egg products have been adapted by other segments of the food industry. Desuganng egg products before drying was a major technical break-through for the egg-products industry when methods were developed to remove the reducing sugars.