Effect of oiling on internal quality of eggs stored at 28 and 12°G

The effects of spraying linseed oil on naturally clean eggs, subsequently stored for 24 d at 28 °C were studied. 2. Oiling slowed the decline in albumen height (Haugh units) to that which occurred in unoiled eggs stored at 12 °C. 3. Oiling slowed the increase in albumen pH equally at 28 and 12 °C. 4. Oiling markedly decreased the weight loss of eggs stored at either temperature. 5. Oiling and temperature of storage were without effect on the whipping volumes of either albumen or unseparated albumen and yolk.