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The assessment of the sensory quality of the eggs from organic and conventional production




Key words: 

eggs, sensory evaluation, quality, Green-legged Partridge.


This article presents the results of the assessment of hen eggs from organic and conventional farms available on the Tri-City market. A sensory analysis was carried out on an 85-person consumer group using a five-point quality scale. As a result of the research, it was found that the ecological eggs (average score 4.14 ± 0.13) were higher in sensory attractiveness than in cage eggs – 3.99 ± 0.14. There are no signs of defects in marking eggs. Eggs were analyzed after striking, evaluating the appearance of egg white and yolk, eggshell, smell and similar parameters in boiled eggs. All parameters were subjected to statistical analysis. Based on the results of this study, it can be concluded that the group of consumers surveyed has assessed the ecological eggs from the Green-legged Partridge, only two feature was significantly better in organic eggs compared to the conventional one  (egg yolk in raw eggs and egg white in boiled eggs).

mgr inż. Paulina WITT prof. dr hab. Maria ŚMIECHOWSKA

Gdynia Maritime University Faculty of Entrepreneurship and Quality

Science Department of Commodity and Quality Science

ul. Morska 81-87, 81-225 Gdynia,

Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.




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