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The Keeping Quality of Pasteurized Egg
Author(s) -
Wood E. C.,
Youngs M.
Publication year - 1969
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1969.tb00990.x
Subject(s) - pasteurization , organoleptic , food science , biology , mathematics
Summary Commercially produced pasteurized egg was stored in refrigerators at 36, 38 and 40°F and examined daily both organoleptically and bacteriologically. The counts at 20 and at 37°, as well as the coliform count, remained practically constant for a period, depending on the storage temperature, following which there was a sharp transition to a logarithmic phase. Using both bacteriological and organoleptic criteria, the egg remained satisfactory for at least 6 days provided the storage temperature did not exceed 38°F.