Bg-Lancaster Farming, Saturday, October 17, 1998
Egg Research Leads
LOU ANN GOOD
Lancaster Farming Staff
LANDISVILLE (Lancaster
Co.) To most people an egg is
an egg to be eaten for breakfast or
stirred into a favorite recipe.
But when Sarah Woodling looks
at an egg, she sees it from a whole
different perspective.
The small oval-shaped egg has
provided her with years of scientif
ic experimentation. It’s earned her
top level science awards. It’s prop
elled her into a scientific career,
and now it has given her the oppor
tunity to represent the poultry
industry through her new role as
Lancaster County Poultry
Ambassador.
While most people keep a dozen
or so eggs in the refrigerator, Sarah
keeps 40 dozen eggs in her
basement
Before someone complains,
“Eggs must be refrigerated,” Sarah
has proof that there is more than
one way to preserve an egg.
“I’ve kept eggs for 20 weeks
without refrigeration,” Sarah said.
Of course, anyone can keep an
egg in the basement for 20 weeks if
they aren’t planning to eat it But
research shows that Sarah’s
20-week-old eggs maintained their
quality.
Sarah attributes her interest in
eggs to her dad, who told her that
when he participated in a wilder
ness project years ago, he was told
that if an egg was boiled for 7 to 10
seconds, it would maintain its
quality for 2 to 3 months.
Intrigued, Sarah decided to
experiment with eggs. She used
her research for a required project
in her top-level science class at
Hempfield High School. She then
entered her project in the Lancaster
and Science Engineering Fair
where she received second place in
the biology research. The follow
ing year, she did more in-depth
research on eggs and again won
second-place.
For the scientific experiment,
Sarah tried boiling, microwaving,
and waxing eggs for a variety of
seconds to determine if the eggs
would last
“Boiling and microwaving
Lancaster County Poultry Ambassador Sarah Woodling
has won major awards for her scientific experiences that
show the shelf life of eggs can be expanded without the use
of refrigeration. Egg research has propelled Sarah into the
direction of food science and agricultural studies. Sarah
looks forward to the eduational aspect expected in her role
as Poultry Ambassador.
worked,” Sarah said.
Waxing did not work, but Sarah
said a more in-depth look could
determine why.
“Perhaps the eggs had spores
that bred beneath the wax,” she
said.
She tried experimenting with
eggs that had been processed and
those that had not She experi
mented with double bagging and
refrigerating with styrofoam and
pulp cartons.
With those 40 dozen eggs—2o
dozen that had been processed and
20 that had not been—Sarah
cracked an egg-each week to test
the quality. Through contacting
local egg companies, Sarah
became acquainted with Tom Fox,
quality assurance manager for
Sauder’s Eggs. She now does all
her testing at the Sauder’s facility.
“My research is in its infancy
stage, but it has potential for mark
eting,” Sarah said.
In fact, her research has already
caught the attention of science col
leges. labs, and researchers. She
received an award from the Navy
and Army for applied science—its
real use in the outside world.
“Depending where they are sta
tioned, the military must keep food
without refrigeration for large per
iods of time.” Sarah said.
Last year in her scientific
research, Sarah did a comparison
between European and U.S.
methods of egg handling. Euro
peans do not process eggs. While
the American public believes they
ate being protected from salmonel
la enteritidis and other bacteria
impenetration. processing actually
causes the egg to deteriorate faster,
according to Sarah’s research.
She said that processing washes
off fecal matter amd feathers, but
the 90-degree washing removes
the cuticle, a natural substance in
the shell that serves as a natural
defense and anti-spoilage barrier
to the egg and leaves the egg atrisk
for bacterial penetration. In addi
tion, the hot temperature from
washing the eggs requires several
days of refrigeration to cool the
center of the egg. Eggs stuck in liq
uid nitrogen to speed up the cool-
Sarah To Poultry Ambassadorship
ing process will cool the outside
but leave the center relatively
warm.
Sarah, an honor’s student,
attended the Governor’s School
for Ag Science this past summer.
“I loved working in the labs and
researching,’’ she said. “So I know
I’m headed in the right direction
career-wise,’’
Sarah’s contacts with the poul
try industry and with working with
Dr. John Schwartz at the extension
office, opened up the opportunity
for her to become the poultry
ambassador.
While she is a well-qualified
spokesperson for the industry and
looks forward to the educational
aspect of the position. Sarah had to
learn to acquire the skill to make
omelets to feed a crowd. After
serving omelets at the Central
Market’s Harvest Breakfast, Sarah
can flip omelets with ease.
As part of her ambassador
duties, she will promote using eggs
and poultry products in cooking.
“Our family is so busy, we like
recipes where we can throw things
together as fast as possible,” said
Sarah. She is the daughter of Rus
sell and Barbara Woodling and has
a brother Andrew, 13. The family
lives in Landisville.
One of the family’s favorites is
Chicken Quesadillas: throw some
boneless, skinless chicken meat
into a skillet and lightly brown.
Add some cooked rice, green pep
per, cheese, and salsa in the
amount preferred. Wrap in a tortil
la and serve.
As the Poultry Ambassador,
Sarah receives a $l,OOO scholar
ship. She plans a double major in
food science and in poultry man
agement to prepare her for conti
nual research.
“I’d like to attend Penn State,
but I’m keeping my options open.
There are several other good col
leges out there and whichever
offers me the best scholarships will
influence my decision,** Sarah
said.
According to reports, Sarah’s
chances for scholarships sound
optimistic. Preliminary interviews
with several colleges show that
they are amazed that a 17-year-old
has conducted quality research.
She also uses the latest technology
available.
Sarah said, *‘l found that you
shouldn’t be afraid to ask ques
tions or to ask companies for
materials needed for research. So
many companies seemed excited
Homestead
Notes
Family Traditions Workshop Set
LANCASTER (Lancaster Co.)
The Lancaster County office
of Penn State Cooperative
Extension is offering the work
shop “Strengthening Families
With Holiday Traditions,”
Tuesday, Oct. 27, from 9 a.m. to
1 p.m. at the Farm and Home
As the newly-appointed Lancaster County Poultry
Ambassador, Sarah Woodllng proves she Is as adept at
cooking as she Is In conducting scientific experiments with
eggs. Chicken Quesadillas Is a family favorite.
when I expressed interest in using
their products. Our basement is
filled with boxes of supplies that
companies send me to try.”
While Sarah’s research sounds
as if it is a time-consuming project,
the 17-year-old by no means limits
her world to scientific research.
She’s deeply involved in music
and performance. She is a first
soprano in county chorus, in
school chorus, band practice, and
the color guard.
“1 love music too much to make
it my life. I do it for fun, but to suc
ceed in music you must have
incredible talent and focus entirely
on one area,** Sarah said.
Focusing on one area is not Sar
ah’s style. She is involved in thea
ter, plays, and musical at Hemp
field. She works 12-16 hours bi
weekly at the Mennonite Home as
a trayline aide and is the handler
for family’s show dogs—
Pennbrook Welsh Corgi. She has
been showing dogs since sixth
grade.
The family’s interest in show
dogs happened by a fluke. They
had purchased the Corgi as a fami
ly pet with no intentions of show
ing or even wanting a quality spe-
Center.
The workshop is open to
those who would like to learn
new ideas for family traditions
as they relate to family celebra
tions, fun in the kitchen, and
holiday spending. Participants
will enjoy hands-on food and
greenery demonstrations, and
cies. At five months of age, the
breeder noticed their dog and said,
“Never get that dqg neutered. Start
showing it.”
Since then the Corgi has won
numerous awards as both Ameri
can and Canadian breed champion.
“I like keeping busy. The prob
lem is that I enjoy everything,”
Sarah said of her involvement in so
many diverse activities.
Sarah and two other farmer par
ticipants at the Governor’s Ag
School will hold seminars to
acquaint other students with the
program.
“A lot of students aren’t aware
of career opportunities in food sci
ence and in agriculture,” Sarah
said. “Some want to go into biolo
gy but they don’t realize that ag is
biology that is more applied
research than sitting around read
ing a textbook ”
It was a little egg that opened a
whole new world to Sarah.
She said, “I never knew about
food science and agricultural
career opportunities until I got
involved in this project Now I
know that is the direction I want to
take.”
the opportunity to share their
unique holiday traditions with
others.
Cost of the workshop is $lO.
Register by Wednesday, Oct. 21
through the Lancaster
Cooperative Extension office at
(717) 394-6851.