Abstract
Abstract The hydrogen ion concentration of egg white, expressed as pH, has been reported by several workers for that of the chicken egg. Denton and Titus (1945) reported the pH of egg albumen within one hour after laying to be 7.60±.05 and to be 8.34±.06 for those measured 20–24 hours after laying. Swanson (1959) gave the pH of albumen of chicken eggs to be about 8.7 after aging for 48 hours. Fromm and Gammon (1968) stated that the pH of the albumen of freshly laid egg is approximately 7.8 and rises shortly thereafter to about 9.7. Romanoff and Romanoff (1949) gave the pH of albumen of new-laid chicken eggs to be about 7.6. No references were found in regard to the pH of the turkey egg albumen. PROCEDURE Eggs from 548 Large White turkeys of a commercial strain were used in this experiment. The pH determinations were made with a…
Published Version
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