Effect of Type of Package and Storage Temperature on Interior Quality of Shell Treated Shell Eggs

Abstract

The effectiveness of four egg carton types as measured by the preservation of interior quality of eggs stored at two temperatures for two weeks was evaluated. Eggs stored in a cooler (12°C.) were superior in practically all aspects of quality to those stored at room temperature (22°C) . The type of carton seemed to have little influence on eggs stored in the cooler. However, for eggs maintained at room temperature, the carton was very important. Eggs packed in the individual cell carton exhibited higher quality attributes (Haugh units and albumen pH) than eggs packed in other types of cartons. Both the individually sealed egg carton and the paper carton sealed in plastic overwrap maintained the interior quality of the eggs at either temperature, but eggs from these treatments had shells that were more difficult to remove after hard cooking.