Relationship Between Rate of Cooling, Holding Container and Egg Albumen Quality

THE egg is a highly perishable food product, and may lose quality rapidly if not given proper care in the period of time between production and consumption. The interior of an egg is not perfectly protected by its shell, therefore it is affected by external environmental conditions, principally temperature and humidity. Producers, paid on the basis of candled quality, are interested in a high percentage of eggs candled as A or AA quality. Distributors are interested in a high yield of eggs with good candled quality and consumers desire eggs with good broken-out appearances and acceptable flavor. Since producers and distributors depend on consumer acceptance and purchases, the production and preservation of eggs with superior broken-out quality should be of primary importance in their operations. REVIEW OF LITERATURE The effects of temperature and humidity on interior egg quality are fairly well known. Wilhelm and Heiman (1938) reported the effect of…