Submitted to: Poultry Science
Publication Type: Abstract only
Publication Acceptance Date: 5/1/2004
Publication Date: 8/9/2004
Citation: Jones, D.R., Musgrove, M.T. 2004. Effects of extended storage on egg quality factors. [abstract] Poultry Science. Interpretive Summary:
Technical Abstract: Eggs were collected from a single in-line processing facility once a week for three weeks (replicates). All eggs were stored at 4C and 80% RH for the 10 wk. Analyses began the day after collection and continued each week of storage. Two dozen eggs were examined for egg weight, albumen height, Haugh unit, shell strength, and vitelline membrane strength. Pooled egg yolks were analyzed for color values. Eggs from the second replicate were significantly (P < 0.0001) heavier than the other replicates by an average of 3 g. During storage, egg weight decreased (P < 0.0001) from approximately 61 g to 57 g after 10 wk of storage. Albumen height was approximately 2 mm higher for the eggs in replicate two compared to the other replicates (P < 0.01). On average, albumen height decreased with extended storage (P < 0.0001) from 7.05 mm to 4.85 mm. Haugh unit values decreased during cold storage from 82.59 to 67.43 (P < 0.0001). There were no differences between replicates for Haugh unit values. No differences were detected for shell strength between replicates or during extended storage. A significant difference (P < 0.05) was found in detectable force required to break the vitelline membrane between treatments. This difference was less than 0.05 g. The elasticity of the vitelline membrane decreased during storage (P < 0.01) remaining low after 6 wk. Significant differences were detected for L*, a* and b* values. While numerically these differences existed, they were below the degree detectable by the human eye. Therefore, these differences would have no effect on consumer perceptions. Extended cold storage did lead to decreases in egg weight, albumen height and Haugh units. Average Haugh unit values were still within the range of A grade. Shell strength was not affected by the extended storage. Vitelline membrane elasticity also decreased which could lead to yolks more easily rupturing as consumers cracked the eggs.