Maintaining Interior Egg Quality by Holding Shell Eggs in a Case With a Petroleum Resin Liner

Abstract

THE problem of preserving the quality of chicken eggs has been of prime concern to the poultryman and allied industry for many years. The chief method of maintaining egg quality on the farm has been a combination of rapid cooling of the eggs and the storage of the eggs in a room with proper temperature and sufficiently high humidity to reduce the moisture loss from the eggs. Recent research workers have investigated the theory that if the loss of carbon dioxide from the eggs could be slowed up, or even stopped, the interior quality of eggs could be maintained at a higher level for a longer period of time. This led to the oiling of eggs and the overwrapping or sealing of egg cartons.Cotterill and Gardner (1957) reviewed the literature relative to egg oiling and certain methods of packaging shell eggs in air tight containers. The importance of carbon…