A Comparison of Different Methods of Preserving Shell Eggs

A Comparison of Different Methods of Preserving Shell Eggs

“…Although the findings are not as conclusive, the micro cake volume data support the flavor data (Hard et al, 1963) in suggesting that silicone grease preservation of shell eggs is most effective at the 72°F. storage.…”

“…Eggs were divided into 5 different treatment groups: untreated, carbon dioxide plus oil, mineral oil, silicone grease and thermostabilized. Details of these methods have been described by Hard et al (1963). After relegation to the appropriate treatment, eggs were weighed, packed in 1-dozen cartons and placed in storage at either 32°, 55° or 72°F.…”

“…The evaluation of the preservation treatments as they affected functional properties is reported here. Flavor results have been reported (Hard et al, 1963) and results of physical properties will appear in a subsequent paper. found no measurable effect of oil treatment and 32°F.…”

“…MARGARET M. HARD, 2 JOHN V. SPENCER, 3 RUTH S. LOCKE 2 AND MARY H. GEORGE 3 (Received for publication February 18, 1963) A S PART of an extensive study on meth->• ods of preserving shell eggs (Hard et al, 1963), foam volume and drainage, volume of micro angel food cakes and ease of peeling eggs hard-cooked in the shell were determined as indicators of functional properties. The evaluation of the preservation treatments as they affected functional properties is reported here.…”