| Author(s) |
Roberts, Julie R
|
| Publication Date |
2016
|
| Abstract |
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.
|
| Citation |
Achieving Sustainable production of eggs Volume 1: Safety and Quality, v.1, p. 293-318
|
| ISBN |
9781786760760
9781786760784
|
| Link | |
| Language |
en
|
| Publisher |
Burleigh Dodds Science Publishing Limited
|
| Series |
Burleigh Dodds Series in Agricultural Science
|
| Edition |
1
|
| Title |
Understanding and improving the shelf-life of eggs
|
| Type of document |
Book Chapter
|
| Entity Type |
Publication
|
| Name | Size | format | Description | Link |
|---|