Meat Science and Muscle Biology
نویسندگان
چکیده
(P < 0.05) was found in detectable force required to break the vitelline membrane between treatments. This difference was less than 0.05 g. The elasticity of the vitelline membrane decreased during storage (P < 0.01) remaining low after 6 wk. Significant differences were detected for L*, a* and b* values. While numerically these differences existed, they were below the degree detectable by the human eye. Therefore, these differences would have no effect on consumer perceptions. Extended cold storage did lead to decreases in egg weight, albumen height and Haugh units. Average Haugh unit values were still within the range of A grade. Shell strength was not affected by the extended storage. Vitelline membrane elasticity also decreased which could lead to yolks more easily rupturing as consumers cracked the eggs.
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