Dynamic and static shell properties of white and brown shell eggs exposed to modified pressure microcrack detection technology

Abstract

Dynamic and static shell properties of eggs provide important insight to egg quality. Understanding how processing and handling procedures affect both dynamic and static shell properties can enhance the safety and quality of eggs reaching the consumer. A study was conducted to determine if dynamic shell properties were altered due to modified pressure microcrack detection technology exposure in brown and white shell eggs. Three replicates of 100 eggs each of brown and white retail shell eggs were conducted. Dynamic stiffness (K(dyn)) and egg weight were monitored immediately before and after microcrack detection. No changes in K(dyn) or egg weight were detected for either shell color. Static compression shell strength and deformation were subsequently monitored and a correlation analysis conducted. A strong correlation (R(2) = 0.53; P < 0.0001) between K(dyn) and static compression shell strength was seen for extra large white shell eggs. A smaller (R(2) = 0.31; P < 0.0001) correlation was found for large brown eggs. The use of modified pressure microcrack detection technology did not affect shell dynamic properties.