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Simple egg-freshness criteria: a multi-variable statistical approach.

Critères simples de contrôle de la fraîcheur des oeufs : approche statistique multivariée.

Author(s) : ARZOUYAN C., PERRIN N., DUCHENE G., ESTIENNE J.

Type of article: Article

Summary

The Haugh index, the vitellin index and the pH of albumen proved to be sufficient for evaluating the extra-freshness of a group of eggs randomly selected on site. A discriminant analysis of this group stored either at chilling temperatures (5 deg C) or at room temperature highlighted these three variables among others, such as: total protein content, total dry extract, calcium and albumen magnesium contents, and the viscosity of the vitellus.

Details

  • Original title: Critères simples de contrôle de la fraîcheur des oeufs : approche statistique multivariée.
  • Record ID : 1998-1110
  • Languages: French
  • Source: Ann. Falsif. Expert. chim. toxicol. - vol. 89 - n. 935
  • Publication date: 1996

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