Comparative and Complementary Effects of Heat Treating and Oiling Shell Eggs on Their Keeping Quality

Abstract

THE deterioration of shell eggs has received considerable attention by research workers during the past two decades. Much of the work prior to this period was empirical in nature and was concerned largely with spoilage problems. In recent years, however, considerable attention has been paid to the more subtle, organoleptic qualities. Methods have been devised for measuring these qualities objectively and ways and means have been evolved for maintaining them during storage.Sharp & Powell (1930) devised the yolk index as a measure of egg quality and showed that this quality decreased rapidly under adverse storage conditions. Herrington & Sharp (1934) were among the first to show the effects of time and temperature on the “eye appeal” of eggs. Heiman and Carver (1936) devised the ablumen index as a measure of thick white quality. Wilhelm & Heiman (1938) showed the effects of time and temperature on this quality factor.Other .