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QUALITY CHANGES IN CONSUMER EGGS DURING STORAGE.

[In Czech. / En tchèque.]

Author(s) : INGR I., CHLOUPEK J.

Type of article: Article

Summary

SUCCESSIVE QUALITY CHANGES WERE STUDIED IN CONSUMER EGGS STORED AT A TEMPERATURE OF 287-288 K (14-15 DEG C) AND A RELATIVE HUMIDITY OF 80-82% FOR 33, 48 AND 66 DAYS. FROM INITIAL 100% GOOD QUALITY EGGS FOUND AFTER 33 DAYS' STORAGE THE QUALITY DROPPED DOWN TO 55% STANDARD QUALITY EGGS, WHILE 35% EXHIBITED VISIBLE YOLK AND 5% YOLK ADHESION TO SHELL. AFTER 42 DAYS AT 291 K (18 DEG C) AND A RELATIVE HUMIDITY OF 78 TO 80%, THE YOLK MASS SHARE SUBSTANTIALLY INCREASED BY WATER TRANSFER FROM EGGS WHITE AND EVAPORATION -BEFORE ALL IN LIGHT EGGS. IN EXTREME CASES THIS INCREASE AMOUNTED TO 8% AS COMPARED WITH FRESH EGGS.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1989-1915
  • Languages: Czech
  • Source: Prum. Potravin - vol. 39 - n. 10
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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