Factors Affecting the Quality of Procurement Grade Shell Eggs
ARMY NATICK LABS MA FOOD LAB
Pagination or Media Count:
Federal Specification requires that not more than 5 can be packed with the small end of the egg up. The inability of some egg packers to consistently comply with the tolerance prompted an investigation to determine the importance of the position of the egg on quality after shaking to simulate transportation and long term storage. Results of the experiments show that without shaking the storage time influences the deterioration of the quality of the eggs to a greater extent than the position of the egg does. The interior quality, as measured by the amount of deterioration found, was better maintained in the eggs stored small end up. Shaking of the eggs resulted in more deterioration than in eggs not shaken.
- Food, Food Service and Nutrition