2014
DOI: 10.1590/1089-6891v15i424107
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Abstract: A trial was conducted to evaluate quality of quail eggs from two companies (A and B) at two storage times (5 and 15 days after packing). A total of 480 eggs were kept at room temperature and distributed in a completely randomized design in 2x2factorial arrangement (companies and storage time). The results indicated that trays from company B presented higher weight, as well as mean egg weight. However, the eggs in trays from company A showed greater uniformity. Evaluating the external quality, we found that abo… Show more

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Cited by 13 publications
(11 citation statements)
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“…Regarding the albumen and yolk pH, there was a significant difference for the treatments (p < 0.05). The eggs of the farm (fresh) presented the lowest pH value, thus corroborating with the literature, which says that fresh eggs present albumen pH around 7.6, and yolk pH next to 6.5 (Nepomuceno et al, 2014). Eggs from supermarkets and grocery stores had higher pH values in both portions, because they were probably stored for more than a week after laying (Lacerda et al, 2013).…”
Section: Resultssupporting
confidence: 81%
See 1 more Smart Citation
“…Regarding the albumen and yolk pH, there was a significant difference for the treatments (p < 0.05). The eggs of the farm (fresh) presented the lowest pH value, thus corroborating with the literature, which says that fresh eggs present albumen pH around 7.6, and yolk pH next to 6.5 (Nepomuceno et al, 2014). Eggs from supermarkets and grocery stores had higher pH values in both portions, because they were probably stored for more than a week after laying (Lacerda et al, 2013).…”
Section: Resultssupporting
confidence: 81%
“…This result meets the literature, since the eggs right after laying present higher albumen height, and, consequently, higher Haugh Unit. According to Nepomuceno et al (2014), to be considered of excellent quality, the eggs must reach the consumer's table presenting high UH values. Table 6 shows that farm eggs presented excellent internal quality for consumers, while eggs from supermarkets and grocery stores presented high quality.…”
Section: Resultsmentioning
confidence: 99%
“…Nevertheless, the shell thickness value of eggs collected from retailer market in Sri Lanka was 0.15 mm (Wickramasinghe et al, 2015). The quail eggshell thickness values from two companies were recorded as 0.157 mm and 0.153 mm (Nepomuceno et al, 2014). Further, they stated that eggshell of duck is very hard and not easily broken while handling, and though pore sizes of the duck egg are large, they are covered with protective mucus covering which prevents entry of microorganisms.…”
Section: Comparison Of Village Chicken Shaver Brown Duck Turkey Anmentioning
confidence: 99%
“…The results for albumen height of the eggs kept under refrigeration were According to Nepomuceno et al (2014), the HU value of eggs stored at 27.8±1.9 ºC for 15 days after packaging was lower than that of eggs stored for 5 days.…”
Section: Resultsmentioning
confidence: 95%