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Preservation of shell eggs with different coating agents.

Author(s)
A. S Alvi Pakistan Council of Scientific & Industrial Research (PCSIR) Laboratories, Lahore, Pakistan
M Arshad Pakistan Council of Scientific & Industrial Research (PCSIR) Laboratories, Lahore, Pakistan
M. Afzal Pakistan Council of Scientific & Industrial Research (PCSIR) Laboratories, Lahore, Pakistan
Abstract
White leghorn eggs were treated with different levels of chlorinated wax emulsion, liquid paraffin and carboxymethyl cellulose. After incubation at 35° for 6 weeks the loss in weight of eggs was least for eggs treated with 6 and 9% wax emulsion than. nontreated and eggs treated with carboxymethyl cellulose and liquid paraffin. The air cell size, yolk and white indices as well as flavour characteristics of eggs treated with 6 and 9% levels showed good retention of quality as compared with control eggs even after storage for 42 days at 35°. The eggs treated with liquid paraffin and carboxymethyl cellulose deteriorated much earlier than the eggs treated with 6 and 9% wax emulsion. This shows the superiority of wax emulsion over all other treatments tried for the preservation of the shell eggs.
Publication Details
Page(s) 341-345
DOI DOI not available
Published Journal: Pakistan Journal of Scientific and Industrial Research, Volume: 22, Issue: 6, Year: 1979

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