Shell eggs are highly perishable products. Shelf life of high-quality products is about 2 weeks if stored in a cool, dark place and about 1 month if refrigerated. When eggs age, chemical and physical changes occur. Moisture and CO2 escape through the porous shell, and the pH increases and changes from acidic to alkaline. The air cell expands in size and the albumen becomes flat and watery, and less desired flavor and odors may develop. If left for a long period of time, the egg contents could dry up, especially at high storage temperatures. Under certain circumstances, the egg will rot. In order to extend shelf life and preserve quality, several methods of preservation were developed by the 19th century. This article chronicles preservation methods and development of currently available industrial egg products.

101 Everyday Tips for Losing 10 Pounds

101 Everyday Tips for Losing 10 Pounds

Studies show obesity may soon overtake tobacco as the leading cause of death in world. Who Else Could Use 101 'Everyday' Ways to Lose 10 Pounds or more and Keep it Off! You've been putting it off too long. Hey, everyone needs to lose weight from time to time. You're no different!

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