Relationships between Shell Egg Handling Factors and Egg Product Properties

IT HAS been reported by several workers that whites from shell eggs exposed to 70°F. and above for a few days to a few weeks yield angel food cakes with relatively poor volumes (Kahlenberg, 1948; Harns et al., 1953; Jordan et al., 1954; and Smith, 1959). Most recently, Smith (1959) has attributed this volume deficiency to diffusion of yolk lipids, in particular triglycerides, into the white during the shell egg storage. He also contended this yolk lipid migration occurred under an environment promoting rapid evaporation, such as the combination of low humidity and high temperature. Saran coating, which he employed as a means of minimizing evaporation, introduced an additional variable: lower pH of white during elevated temperature storage, which he discounted as a factor. The present report, while bearing out Smith’s observation on yolk fat migration into the white, provides evidence against its contribution to the volume defect resulting from . . .