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EFFECT OF EGG BREAKOUT TEMPERATURE AND OTHER FACTORS ON RESIDUAL ALBUMEN IN THE SHELL AND ON THE YOLK.

Author(s) : MAURER A. J., WISNIEWSKI G. D.

Type of article: Article

Summary

SMALL AND LARGE SHELL EGGS WERE REFRIGERATED AT 277 OR 286 K (4 OR 13C) FOR 2, 7 OR 14 DAYS PRIOR TO BEING BROKEN OUT AT TEMPERATURES OF 277, 286 OR 295 K (4, 13 OR 22C). GENERALLY, A LARGER PERCENTAGE OF ALBUMEN ADHERED TO THE SHELLS AND YOLKS IN SMALLER EGGS THAN IN LARGER EGGS. TEMPERATURES OF 277 AND 286 K RESULTED IN SIMILAR AMOUNTS OF ADHERING ALBUMEN. EGGS REFRIGERATED FOR 14 DAYS PRODUCED TRENDS OF MORE RESIDUAL ALBUMEN IN THE SHELL AND ON THE YOLK AND LOWER HAUGH UNITS THAN WAS OBSERVED WITH EGGS STORED SHORTER PERIODS OF TIME. THERE WERE NO DIFFERENCES IN RESIDUAL ALBUMEN IN THE SHELL AT THE THREE EGG BREAKOUT TEMPERATURES.

Details

  • Original title: EFFECT OF EGG BREAKOUT TEMPERATURE AND OTHER FACTORS ON RESIDUAL ALBUMEN IN THE SHELL AND ON THE YOLK.
  • Record ID : 1982-0512
  • Languages: English
  • Publication date: 1981
  • Source: Source: Poult. Sci.
    vol. 60; n. 6; 1254-1258; 1 fig.; 4 tabl.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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