Comparative study for evaluation of eggs age by means of floating in water


Α. ΓΙΩΤΗΣ
Φ. ΧΑΡΙΣΗΣ
Κ. ΠΑΠΑΝΑΣΤΑΣΙΟΥ
Θ. ΜΑΖΑΡΑΚΗΣ
Θ. ΝΑΘΑΝΑΗΛ
Abstract

The results of floating the eggs, for estimation of their age, preserved in diferent temperature levels were studied. 120, six hours old eggs, were devided in 4 groups. Three groups were put respectively in 32C, 21°-22°C, 0°-l°C for 41 days. The fourth group was put in 0°-l°C. after embedding the eggs instantaneously in liquid paraffin. The eggs were daily controled for floating in water. The results were shown that preservation temperature influences the floating ability of eggs. Eggs preserved in low temperatures appear younger then their real age.

Article Details
  • Section
  • Articles
Downloads
Download data is not yet available.
References
Ι. Πανέτσος Άχιλλεύς: 'Υγιεινή Τροφίμων Ζωικής Προελεύσεως, 1967.
Centre d'instruction du service vétérinaire de l'armée Française: Inspection et contrôle des denrées alimentaires d'origine animale dans l'armée, 1958.
Comité d'organization des exploitations frigorifiques, 1943.
Hygiène des denrées alimentaires, cours magistral, école nationale vétérinaire de Toulouse, 1955.
Institut International du Froid: Conditions recommandées pour l'entreposage frigorifique des denrées périssables, 1959.
Lecoq Raoul: Manuel d'analyses alimentaires et d'expertises usuelles; 1965
Most read articles by the same author(s)