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January 1, 1976annales de biologie animale biochimie biophysiqueOpen Access

Delayed Thinning of Thick Egg White During Storage in Eggs Produced by Acidotic Hens

Bernard Sauveur J. ROCARD

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Abstract

The thick white fraction of albumen obtained from acidotic eggs liquefies less rapidly than the corresponding fraction of control eggs. This reduced liquefaction is accompanied by main- tenance of pH and divalent cation content of albumen during egg storage, while these two parameters increase or decrease, respectively, in normal eggs.

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Cite This Study

Sauveur et al. (1976) studied this question.

synapsesocial.com/papers/6a90f88e647f40dea9c1aabd https://doi.org/10.1051/rnd:19760202

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