Abstract
EGGS having a high percentage of the white in a firm condition are considered to be of the best quality from a market standpoint. Holst and Almquist (1931) showed that the percentage of firm white and the intrinsic keeping power of an egg are individual characteristics of the hen. Lorenz, Taylor and Almquist (1934) have obtained proof that the tendency to lay eggs with a high percentage of firm white is inherited. In the present investigation, the liquefaction of egg white during cold storage has been studied further from the standpoint of the individual influence of the hen.Four storage experiments were conducted over a period of two years. Infertile day-old eggs produced by trapnested White Leghorn hens were divided alternately, as laid, into two groups, one of which was analyzed for the percentage of firm white, while the other was oil dipped and kept in storage at approximately 32°F., .
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
