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Organic Or Traditional, Eggs Are Eggs, Quality-wise

July 1, 2010: 05:23 PM EST
A study by scientists at the U.S. Agricultural Research Service found that there's not much of a quality difference between organically and conventionally produced eggs. The scientists examined various kinds of eggs: traditional, cage-free, free-roaming, pasteurized, nutritionally enhanced, and fertile. The biggest variation they found was the size of egg within a carton between brown and white eggs. Brown eggs did weigh more, but white shell eggs had higher percentages of total solids and crude fat. “Although significant differences were found between white and brown shell eggs and production methods, average values for quality attributes varied without one egg type consistently maintaining the highest or lowest values,” the researchers concluded.
D. R. Jones, M. T. Musgrove, K. E. Anderson and H. S. Thesmar, "Physical quality and composition of retail shell eggs", Poultry Science, July 01, 2010, © Poultry Science Association
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