There are five important factors that affect
the interior quality of eggs. These factors
are time, temperature, humidity, handling and storage.
Effects of Time. Long holding time causes the white
to become weak and watery and the loss of carbon dioxide which
occurs over time causes the albumen and yolk to become alkaline
which could affect the flavor of the egg.
Effects of Temperature. The rate of decline of interior
egg quality is most affected by temperature. Keeping eggs at
high holding temperatures (above 60°F) speeds up the rate of
internal egg moisture loss and increases quality deterioration.
Effects of Humidity. Relative humidity helps control
the amount of moisture loss from an egg. Holding eggs at a low
humidity (less than 70%) will increase the moisture loss from
an egg, resulting in a loss of weight and deterioration of the
thick albumen.
Effects of Handling. At all times, eggs should be handled
carefully, not only because of possible egg shell breakage,
but also because of disruption of the interior egg contents
itself.
Effects of Storage Location. Eggs will pick up strong
odors in the storage area if they are stored next to items such
as apples, oranges, onions and other vegetables or fruits.
Thus, in order to keep eggs fresh and maintain quality and flavor,
the following tips for handling eggs are presented:
| 1. Storage Temperature: |
Eggs should be stored at a
temperature of between 50 and 60° in containers with the
small end down. |
| 2. Storage Humidity: |
To minimize the moisture loss from eggs,
they should be stored in an environment with a relative
humidity of between 70 and 80%. |
| 3. Careful Handling: |
To avoid breakage and disruption of the
interior quality of eggs, they should always be handled
carefully. |
| 4. Merchandising: |
Eggs should be marketed frequently, twice
per week, to insure that fresh quality eggs are sold.
- Retail outlets should have adequate refrigerated
holding space.
- Properly located self-service egg counters.
- Stock people should rotate eggs often in the egg
counter to assure that fresh eggs are sold and old
eggs are discarded.
|
| 5. Storage of
Eggs: |
Eggs should never be stored next to vegetables
which give off strong odors. |
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