Pasteurization schedules of liquid whole egg are designed for inacti-vation of pathogens. Postprocess contamination and survival of heat resistant spoilage bacteria make it necessary to keep the product frozen for extended shelf-life. In this study, criteria required for production of a refrigerated pasteurized liquid whole egg are discussed. Pasteurization schedules which yield up to 5% soluble protein loss are suggested as the highest level of heat treatment. A combination of such heat treatment and aseptic packaging is suggested as a potential route for production of a long shelf-life pasteurized liquid whole egg.
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HAMID-SAMIMI et al. (1985) studied this question.
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