The assessment of viscosity measurements on the albumen of consumption eggs as an indicator for freshness. 
Viscosity values of albumen reported in the literature are difficult to compare because different shear rates and different methods of sample preparation have been adopted.  Therefore, we first investigated the effect of shear rate on the viscosity measurements of thick albumen.  For intact albumen, a large intersample fluctuation in viscosity with increasing shear rate was observed.  Furthermore, a large hysteresis effect was observed, indicating that the structural properties were substantially altered by the rotational behavior of the rotor.  From this, we concluded that to obtain reliable measurements, the albumen needed to be mixed.  After mixing, a smooth evolution in viscosity with increasing shear rate was observed.  Compared with intact albumen, the hysteresis effect was smaller but still present.  We next investigated the correlation between albumen viscosity and Haugh units.  For this, we compared the viscosity of fresh eggs with the viscosity of eggs stored for 24 d at a temperature of 18°C.  The Haugh units were first determined, and the viscosity was next determined on mixed albumen at a shear rate of 200 rad/s. Mean viscosity equaled 0.0304 and 0.0181 Pa/s for fresh eggs and eggs stored for 24 d, respectively.  The decrease in viscosity during storage was significant (α = 0.05).  Furthermore, we observed that the correlation between Haugh units and viscosity measured on the same egg was low.  Fresh eggs having comparable Haugh units differed substantially in their measured viscosities, whereas for stored eggs, the Haugh units differed substantially but the viscosities were comparable.  It is unlikely that the very large variation in rheological properties observed among fresh eggs reflects the natural variation in albumen freshness present after lay.  Results suggest that these differences were partly due to the structural changes caused by albumen sampling and by the turning motion of the rotor.  We conclude that determination of the rheological properties of albumen is practically infeasible and that albumen viscosity cannot be used as an index for albumen freshness.