Effects of Storage Time and Temperature on the Hygienic Quality of Shell Eggs

김종규,; 박정영,; 김중순,

doi:10.5668/jehs.2015.41.6.438

Cited by 4 publications

(1 citation statement)

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“…To assess the quality of the yolk, the yolk index (YI) was measured following a method described by Kim et al (2015) with minor modifications. The width of the yolk (mm) was measured using vernier calipers (CD-30PSX; Takatsu, Mitutoyo, Kawasaki, Japan), and the height of the yolk (mm) was measured using the same tripod micrometer (Digital Haugh Tester; Orka Food Technology).…”

Section: Methodsmentioning

confidence: 99%

Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios

An,

Hwang,

Hwang

et al. 2023

Food Sci Anim Resour

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This study aimed to develop appropriate temperature management practices and provide scientific evidence to support the development of sell-by-date guidance for eggs. Washed and unwashed eggs were subjected to storage under six different scenarios, and both types of eggs were stored at temperatures up to 35°C to evaluate the sell-by-date. Despite temperature fluctuations or continuous storage at 30°C for 5 days, subsequent storage at 10°C resulted in significantly higher Haugh unit and yolk index on day 15. These results indicate that refrigerating eggs from retail sales until consumption is effective for egg quality management, despite the exposure of up to 35°C during distribution. In terms of sell-by-date evaluation, washed eggs retained class B quality for an additional 37 days beyond the recommended sell-by-date at 15°C, which is above the regulated storage temperature. However, unwashed eggs maintained class B quality for approximately 20 days at 30°C–35°C, emphasizing the need for sell-by-date guidelines for unwashed eggs. This study is the first to provide appropriate egg-handling practices based on the actual distribution environment in Korea.

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Section: Methodsmentioning

confidence: 99%