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Watery-whiteness of market eggs

Smythe, V.R. and Rumball, P. (1946) Watery-whiteness of market eggs. Queensland Journal of Agricultural Science, 3 (2). pp. 110-119.

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Abstract

It was found impossible to measure the viscosity of thick egg albumen by the methods employed. Thin albumen, however, was found to be just as viscous in watery-white eggs as in those of first quality. The defect appears to be confined to the apparent thick albumen only. Watery-white eggs kept almost as well as first quality over a 14-day period. The differences were not large enough to warrant the inclusion of watery-white eggs with second-quality eggs, whose keeping quality was very poor. No evidence of bacterial infection was found in the watery-white eggs, and efforts to transfer the defect to normal eggs using the water-white albumen as inoculum were unsuccessful.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Subjects:Agriculture > Agriculture (General) > Storage
Animal culture > Poultry > Eggs
Live Archive:04 Jun 2024 01:08
Last Modified:04 Jun 2024 01:08

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