| Abstract: | Certain physical changes occur naturally in the albumen of shell eggs when stored under cool conditions which cause the thick white to become thin. The whipping characteristics of the albumen are changed during this process but the functional performance of the albumen as measured by the angel food cake method is not affected to any marked degree. Three 10-day storage trials were undertaken using day-old shell eggs which demonstrated that a significant loss of albumen performance did not occur until the storage temperature reached 18 ºC. This conclusion clearly indicates the importance of maintaining shell eggs under cool conditions between collection at the farm and commercial distribution by the egg floors, particularly during the summer season. |
