| Autor: |
FJ, Tan, U, Simsiri, W, Rungruengpet, C, Kaewkot, YM, Sun, W, Chumngoen |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Brazilian Journal of Poultry Science, Volume: 25, Issue: 3, Article number: eRBCA-2021-1598, Published: 19 JUN 2023 |
| Popis: |
This study assessed the effect of the cold chain on egg quality in a model simulation of post-washing processing and consumer storage. Post-washed eggs were assigned to 12 groups that simulated the conditions of temporary storage after washing (step 1; 7°C or 25°C for 1 day), transportation (step 2; 7°C or 30°C for 8 h), and selling or storage (step 3; 7°C, 25°C or 30°C for 4 weeks). The freshness and microbial characteristics of the eggs were analyzed for 4 weeks. High-temperature conditions in steps 1 or 2 resulted in reduced quality and more bacteria on eggshells, and this egg quality deterioration worsened after storage for over 2 weeks. In step 3, the quality of the eggs stored at 7°C was maintained during the entire storage, whereas the eggs stored at 25°C had lower quality and broken vitelline membranes in week 4, and the eggs stored at 30°C were spoiled. Eggs should be stored from post-washing until storage by consumers in a cold environment without interruption of temperature control to maintain quality and safety. Consumers must be aware that eggs should be stored at refrigerator temperature. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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