INTERACTIVE EFFECTS OF SIZE, STORAGE METHOD AND DURATION ON QUALITY AND PHYSICAL CHARACTERISTICS OF TABLE EGGS

Abstract

A total of 252 fresh table eggs sorted into standard, large and extra-large sizes were but.either refrigerated or held at room temperature and used to study their weekly weight losses (WL), specific gravity (SG), egg index (EI), yolk index (YI) and albumen height (AH) over a six week period. The results showed that among  room-stored eggs there were declines (P<0.01) AH, YI, SG and El but an increase in WL with increased egg size. Similar trends in response  to long storage were observed except that EI not affected (P>0.05). The depressive influences of long storage and larger sizes on egg quality observed in the room stored eggs diminished with refrigeration. The general patterns of quality deterioration show that,  irrespective of egg size, six-week refrigerated eggs had better quality indices than one-week room-stored eggs. There was no significant (P>0.05) influence of egg size on quality changes during storage Based on the result it was included  that in the absence of refrigeration and when eggs are sold in assorted sizes, table eggs should be consumed within 2 weeks of lay and larger eggs should be used first.