Raw data behind tables and figures- Egg White and Yolk in Raw and Grilled States_FB [Dataset]

This study evaluated how the production system (free range vs. barn) influences the physical, compositional, and rheological properties of raw and grilled eggs. Free range eggs showed stronger correlations between external dimensions and internal composi-tion, suggesting potential for nondestructive grading, whereas barn eggs exhibited heavier shells but weaker morphometric–composition relationships. Haugh units differentiated production systems, and yolk redness was the only color parameter clearly associated with free range origin. Mechanical tests revealed that barn eggs had shells capable of ab-sorbing more energy during rupture. Rheological measurements showed matrix specific behaviors: in raw samples, albumen behaved as a weakly structured viscoelastic fluid, while yolk exhibited characteristics of a concentrated lipoprotein emulsion. Stress, fre-quency, and temperature sweeps demonstrated opposite effects of production system on both matrices: barn housing strengthened the albumen protein network, whereas free range conditions reinforced the yolk lipoprotein matrix. Yolk behavior fitted the weak gel model with excellent accuracy (R² ≈ 1), while albumen did not. Steady shear and three step tests confirmed pronounced shear thinning and thixotropic behavior in both matrices, with barn eggs showing higher viscosities but lower structural recovery. Ther-mal treatment reduced the strong rheological differences between raw albumen and yolk, yet production system effects persisted. All grilled samples behaved as weak gels, with barn egg whites forming stiffer networks and free range yolks generating more elastic, co-hesive, and energy absorbing gels. A trend toward higher MUFA levels was observed in raw free range yolks. Microscopy further clarified how production system shapes the structural and functional behavior of egg matrices.