Rapidly Cooled Eggs

Technology was developed to drastically reduce the risk of ovarian S.E. by rapidly lowering the internal egg temperature from 100 to 41 °F. Another benefit of this procedure is significant shelf-life extension and quality preservation. These eggs are not in commercial production yet, mainly because currently the USDA does not require the monitoring of internal egg temperature or cooling rate, as it does other animal products.

Fig. 2 Organic eggs.

Fig. 3 Fertile eggs.

Fig. 2 Organic eggs.

Fig. 3 Fertile eggs.

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