THE vitelline membrane and its relation to interior egg quality has been of vital concern to both research worker and consumer. The role of this membrane in quality manifestation is exhibited in several ways. Probably the main ones are its loss of elasticity through its tendency to stretch and lose strength, allowing the yolk contents to become mixed with the albumen, and its reported tendency for certain areas to become permeable, allowing an interchange of materials between the yolk and the albumen. Several methods for determining the vitelline membrane strength of the hen's egg yolk have been used. Haugh (1933) used the direct application of pressure to the yolk until rupturing of the yolk occurred. A vacuum principle wherein the yolk contents were removed and the force in mm. Hg required to rupture the membrane in a given section was employed by Munro and Robertson (1935). The yolk was placed . . .
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HOLDER et al. (1968) studied this question.
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