Abstract
ALTHOUGH the level of initial or “fresh” albumen quality is well recognized as having a genetic basis, the genetic determination of rate of albumen quality loss during storage has not been clearly established.Lorenz et al. (1934) claimed that rate of liquefaction of egg white and initial percentage of firm albumen tended to be negatively correlated, while May et al. (1957) obtained a positive correlation of .358 between initial albumen quality and quality loss. The latter also reported highly significant differences among 186 strains in Haugh unit decline after seven days of storage at 55–60°F. However, the validity of their statistical analysis has been questioned (King et al., 1961).Proudfoot (1962) found significant interactions between six strains of Leghorns and storage time but only after interior quality had deteriorated to a low level. He concluded that these interactions were therefore of no importance to the industry.Mueller (1959) noted…
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