Haugh unit
nounEtymology Introduced by Raymond Haugh in 1937.
1
A unit of measure of egg protein quality, based on the egg's weight and the height of the albumen immediately around the yolk.
- The effectiveness of spray oiling one, six, 24, 48, 72, and 96 hours after lay was compared with no oiling with respect to albumen pH and Haugh units after seven, 14, and 21 days storage of the eggs at a temperature of about 10°C (50°F).2017, William J Stadelman, Egg Science and Technology: