Minimizing Spoilage in Shell Eggs by Thermostabilization

Abstract

A MAJOR problem of the poultry industry of the United States continues to be the prevention of loss in the quality of shell eggs passing through the regular channels of trade. Since 1936 the Poultry Department of the University of Missouri has conducted experiments designed to reduce spoilage in shell eggs. The results reported here are for the years 1951 and 1952.REVIEW OF LITERATUREVarious attempts to use heat to improve the keeping quality of shell eggs have been recorded.Atwell and Crawford in 1867 recommended dipping eggs in a boiling mixture of glue, isinglass, unslaked lime and corn starch for from 5 to 10 seconds. Gray, in 1887, obtained a patent for preserving shell eggs by dipping them for 5 seconds in boiling water and then bringing the eggs into contact with a boiling mixture of tallow 10 lbs. and soda 2 lbs.Wm. Schoning of Christiania, Norway, …