The structural basis of egg shell translucency and its role in food safety of table eggs

Author(s)
Ray, Aaron
Roberts, Julie R
Publication Date
2013
Abstract
Eggshell translucency is the appearance of lighter coloured regions of the shell visible when an egg is viewed over a light source. Some research has been conducted into the causes of translucency in the past but there has been little work recently and the cause of translucency remains uncertain. This study aimed to identify the structural cause of eggshell translucency and determine if translucency correlates with bacterial penetration of eggs.
Citation
Proceedings of the Australian Poultry Science Symposium, v.24, p. 162-162
ISSN
1034-6260
1034-3466
Link
https://hdl.handle.net/1959.11/18712
Language
en
Publisher
University of Sydney
Title
The structural basis of egg shell translucency and its role in food safety of table eggs
Type of document
Conference Publication
Entity Type
Publication

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