Effect of Dry Heat on the Internal Quality of Eggs

Abstract

THE deterioration of eggs' internal quality on storage and microbial spoilage of eggs has been of great concern to the poultry industry, both from an economical and uniformity of product standpoint. Several methods have been used in preventing the loss of egg quality during storage. The use of heat for the preservation of eggs was first suggested by Gray in 1887. Extensive work was done by Funk and co-workers between 1938 and 1954. Funk (1943) thermostabilized eggs by heating them in water at 54.5°C. for 15 minutes or 5 minutes at 60°C. Funk et al. (1954) also suggested the use of an oil bath for thermostabilization. Similar temperatures were suggested by Murphy and Sutton (1947), however, Salton et al. (1951) suggested somewhat higher temperatures.The purpose of this study was to find out the effects of dry heat on: (1) the internal quality of eggs, (2) the resistance of these…