Abstract
The interior quality of warm shell eggs packed in cartons was compared with that of eggs pre-cooled prior to cartoning. Five carton types were used for a two-week refrigerated storage period. After two weeks, there was no difference in weight loss between the two methods of packing. Eggs packed in molded pulp cartons lost more weight than those packed in plastic foam cartons. There was no difference in interior quality between pre-cooled and warm cartoned eggs after two weeks of refrigerated storage.
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