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Understanding and improving the shelf-life of eggs

Code: 9781838790882
Juliet R. Roberts, University of New England, Australia

Chapter synopsis: The shelf-life of eggs is determined by various government and industry agencies, as well as by retailers. It is based on the internal quality of the eggs and their microbiological safety. The avian egg possesses many intrinsic anti-microbial properties that are designed to ensure the safety of the developing chick. However, these same properties also protect the consumer of the egg. Many factors influence the internal quality and the microbiological safety of eggs, and this chapter takes a look at these factors. This chapter discusses technologies for increasing the shelf-life of eggs. Of primary importance is the handling and storage of eggs. This chapter also discusses the issue of coatings to increase shelf-life.

DOI: 10.19103/AS.2016.0012.15
Table of contents1 Introduction 2 Factors affecting egg internal quality 3 Factors affecting egg microbiological safety 4 Technologies for increasing the shelf-life of eggs 5 Coatings to increase the shelf-life of eggs 6 Summary and future trends 7 Where to look for further information 8 References

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