| Popis: |
Broken-out eggs stored in rigid polypropylene containers for 3 mo at 4 C were evaluated for acceptability based on 1) retention of physical qualities (albumen height and pH), 2) microbial stability (standard plate count), and 3) sensory evaluation (triangle test). Haugh units declined but were not significantly different (P>.01) from Haugh units of shell eggs stored at the same temperature. Albumen pH was lower in eggs stored in the polypropylene containers. Shell eggs and eggs stored in polypropylene containers were similar in microbial stability. After 3 mo of storage, panelists could not distinguish between fresh shell eggs and eggs stored in polypropylene containers. |
