Effect of Oiling, Packaging Materials and Addition of CO2 on Quality of Shell Eggs Held in Storage

Fletcher, Daniel A.; Orr, H. L.; Snyder, E. S.; Nicholson, A. O.

doi:10.3382/ps.0380106

Cited by 17 publications

(5 citation statements)

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“…The data presented support in general the findings of Fletcher et al (1959) and add further evidence that interior quality can be maintained as satisfactorily in eggs stored in plastic-type bags as when stored oiled. Fletcher et al (1959) also found flavour up to 6 months superior to that of eggs stored oiled.…”

Section: Resultssupporting

confidence: 85%

“…Fletcher et al (1959) also found flavour up to 6 months superior to that of eggs stored oiled. Consumers object to oiled eggs because of the oily condition of the shells.…”

Section: Resultsmentioning

confidence: 80%

“…The percentage of eggs having a Haugh unit value below 66 is presented in Table 2. This arbitrary value of 66 Haugh units was established by Fletcher et al (1958) as the most fitting dividing point between Grade A and Grade B broken out quality. Table 2 shows that there existed a considerable variation between treatment within each replicate in the percentage of eggs below 66 Haugh units.…”

Section: Resultsmentioning

confidence: 99%

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A Further Study on the use of Plastic Film Bags for Egg Storage

Orr¹,

Snyder²

1959

Poultry Science

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Section: Resultssupporting

confidence: 85%

“…Fletcher et al (1959) also found flavour up to 6 months superior to that of eggs stored oiled. Consumers object to oiled eggs because of the oily condition of the shells.…”

Section: Resultsmentioning

confidence: 80%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

A Further Study on the use of Plastic Film Bags for Egg Storage

Orr¹,

Snyder²

1959

Poultry Science

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“…In an old study, Swansan and Helbacka (1954) reported that albumen quality loss of eggs packed in over wrapped cartons containing an atmosphere enriched in CO 2 could be minimized for over six weeks when eggs were stored either at 10 C or at temperature of 24-30 C. On the other hand, Fletcher, Orr, Snyder, and Nicholson (1959) found no benefit to adding CO 2 to eggs stored in plastic bags and maintained at a low temperature of about 0 C at 80% RH. More recently, Li et al (1985) conducted a comparative study on quality and shelf-life of fresh shell eggs stored at room temperature with four different treatments (not packed, packed in air, packed in 15% CO 2 and oil coated).…”

Section: Introductionmentioning

confidence: 95%

MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product

Rocculi

Tylewicz

Pękosławska

et al. 2009

LWT - Food Science and Technology

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“…Cotterill et al (1958) found that eggs cooled in sealed containers will partially reabsorb C0 2 lost during the initial cooling period when the temperature drops below 10 C. Cotterill and Gardner (1956) held eggs at 21.1-26.7 C in a low concentration of C0 2 and produced eggs with a quality as good as those under normal atmospheric conditions at IOC. Fletcher et al (1959) found no benefit to adding C0 2 to eggs stored in plastic bags.…”

Section: Introductionmentioning

confidence: 85%

Effect of Oiling Variables on Storage of Shell Eggs at Elevated Temperatures

Heath

Owens

1978

Poultry Science

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Four experiments were conducted to determine 1) the effect of egg temperature (12, 22, and 32 C), oil temperature (12, 22 and 32 C), and storage temperature (12, 22 and 32 C) at time of oiling on egg quality; 2) effect of egg shell temperature (32, 52, and 72 C for 5 min) resulting from washing prior to oiling on egg quality-, 3) length of time oiling can be delayed (3, 9, 27, or 81 hours) with eggs held at 32 C prior to oiling and still maintain grade A eggs at 12, 22, and 32 C storage; 4) effect of exposure of eggs to a CO a atmosphere under pressure prior to oiling on egg quality. The last experiment used C0 2 pressures of .7, 1.1, 1.4, and 1.8 kg/cm 2 for 5, 15, 30, and 60 sec in study 1 and for .5, 1, 2, 4, and 8 min in study 2.The first experiment indicated that the temperature at which eggs were held prior to oiling was the main factor in determining the length of time eggs could be stored and remain grade A. Oil temperature and egg temperature at the time of oiling, had little effect on interior quality after 4 weeks. As expected, storage temperature was the major factor affecting grade.Preheating eggs to simulate washing prior to oiling had no effect on interior quality. The eggs remained grade A during the 4-week storage period at all storage temperatures.The length of time eggs were held at 32 C prior to oiling and subsequent storage temperature were both found to affect interior quality. Immediate oiling after lay maintains the best interior quality but is not necessary to maintain grade A eggs for 4 weeks even under extremes of holding and storage temperatures. Eggs stored at 12 C did not drop below grade A even when eggs were held 81 hr at 32 C prior to oiling. Eggs stored at 22 C declined to grade B when held 27 hr at 32 C, and those held at 32 C dropped to grade B after holding for 9 hr at 32 C prior to oiling.Exposure of eggs to a pressurized C0 2 atmosphere for varying lengths of time at several pressures and oiling under these conditions had little effect on interior quality of the egg. 1978 Poultry Sci 57:930-936 930 at Oakland University on June 6, 2015 http://ps.oxfordjournals.org/ Downloaded from

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Effect of Oiling, Packaging Materials and Addition of CO2 on Quality of Shell Eggs Held in Storage

Cited by 17 publications

References 0 publications

A Further Study on the use of Plastic Film Bags for Egg Storage

A Further Study on the use of Plastic Film Bags for Egg Storage

MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product

Effect of Oiling Variables on Storage of Shell Eggs at Elevated Temperatures

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