Accession Number:

AD0733315

Title:

Factors Affecting the Quality of Procurement Grade Shell Eggs

Descriptive Note:

Technical rept.

Corporate Author:

ARMY NATICK LABS MA FOOD LAB

Report Date:

1971-05-01

Pagination or Media Count:

37.0

Abstract:

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.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE