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Role of Cuticle in Spoilage of Chicken Eggs (1970)

VADEHRA, D. V. ; BAKER, R. C. ; NAYLOR, H. B.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 35 (1970), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: SUMMARY: The role of cuticle (mucoprotein layer on the egg shell) in preventing spoilage of eggs by microorganisms was studied. Eggs collected from the uterus or eggs treated with 5% EDTA solution to remove cuticle spoiled at a much faster rate than the normally laid eggs. The weight of the egg shell and its membranes did not affect the spoilage of eggs collected from the uterus. The protection provided by the cuticle was found to last at least up to 96 hr after the eggs are laid.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12354.x

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