THE INTERIOR QUALITY DECLINE OF SPRAY-OILED VERSUS UNOILED EGGS, STORED AT 70°F., AMONG THREE STRAINS OF LEGHORNS

1962 ◽  
Vol 42 (1) ◽  
pp. 88-94 ◽  
Author(s):  
F. G. Proudfoot
Keyword(s):  
Storage Time ◽  
Internal Quality ◽  
Control Strain ◽  
The Third ◽  
Time Interaction ◽  
Strain Storage ◽  
Hatching Eggs ◽  
Low Magnitude

A total of 3,600 eggs were collected from three Leghorn strains for use in this experiment. Two of the strains were commercial strains and the third was the Ottawa control strain. Each of the commercial strains was obtained as hatching eggs from nine supply flocks through three franchised hatcheries.Haugh-unit values, the criteria of internal quality, were determined for fresh and stored eggs. Comparable lots of oil-treated and unoiled eggs were stored at 70°F. for 4, 8, 12 and 16 days.The decline of internal quality of unoiled eggs was markedly more rapid when compared with oiled eggs. A low magnitude strain × storage-time interaction was evident with oiled eggs but was due to the Ottawa control strain.No parent supply flock or hatchery effects were demonstrated.

scholarly journals Internal quality of laying hens’ commercial eggs according to storage time, temperature and packaging

2016 ◽  
Vol 38 (1) ◽  
pp. 87 ◽  
Author(s):  
Lis Lorena Melúcio Guedes ◽  
Camilla Mariane Menezes Souza ◽  
Ana Paula De Oliveira Saccomani ◽  
Daniel Emygdio de Faria Filho ◽  
Diana Suckeveris ◽  
...  
Keyword(s):  
Storage Time ◽  
Laying Hens ◽  
Internal Quality

Influence of Storage Time on Quality of Soy Protein-Celery Composite Paper

2012 ◽  
Vol 200 ◽  
pp. 263-266
Author(s):  
Cai Shao ◽  
Chuan Min Yang ◽  
Xin Yu Wang ◽  
Hong Hong Hou
Keyword(s):  
Soy Protein ◽  
Storage Time ◽  
Color Index ◽  
Radical Scavenging ◽  
Dpph Radical ◽  
The Third ◽  
Plate Counts ◽  
Dpph Radical Scavenging ◽  
Composite Paper

In the present study, we researched the influence of storage time on quality of soy protein-celery composite paper. During the storage time, the protein content in the paper does not change significantly; Aerobic plate counts were decreased along with the increase of the storage time; Composite paper and celery paper color index values indicated that their value was related to the color yellowish-green (-2 to +2), except for celery paper in the 0 months; papers DPPH• radical scavenging rate sharply decreased, and was not detected till the third months.

scholarly journals THE EFFECTS OF DIFFERENT CHILLING METHOD AND STORAGE TIME ON THE ORGANOLEPTIC QUALITY OF FRESH SKIPJACK TUNA

2018 ◽  
Vol 9 (2) ◽  
pp. 717-726
Author(s):  
Christina Litaay ◽  
Sugeng Hari Wisudo ◽  
John Haluan Haluan ◽  
Bambang Harianto
Keyword(s):  
Storage Time ◽  
Skipjack Tuna ◽  
Organoleptic Quality ◽  
The Third ◽  
Fish Product ◽  
And Storage

Fish freshness plays an importantant role in determining quality of fish product. Organoleptic is one of sensorik method for determining fish freshness. The fish deterioration mainly affected by temperature. This study aimed to determine the best method for determining organoleptic quality of skipjact tuna based on chilling methods and storage time. Fish sampling were taken from the Seram Sea, Maluku Province. Chilling methods was done by the different ratio between the ice and fish: first was without using ice, second was ratio 1:1 and the third was ratio 1:2. The time storage were 0, 2, 4, and 6 hours.The results showed that chilling methods ratio between the ice and fish of 1:1 with 6 hours storage time provided the best organoleptic quality with eye 8.87, mucus 8.83, gill 8.67, meat 8.73, odour 8.80, and texture 8.86.  Keywords: chilling methods, organoleptics, skipjact tuna

IMPACT OF GAMMA RADIATION ON STORAGE TIME AND QUALITY OF GRAPES

1970 ◽  
pp. 33-36
Author(s):  
N. N. Loy ◽  
N. I. Sanzharova ◽  
T. V. Chizh ◽  
S. N. Gulina
Keyword(s):  
Weight Loss ◽  
Gamma Radiation ◽  
Storage Time ◽  
Sugar Content ◽  
Dose Range ◽  
Control Level ◽  
Radiation Doses ◽  
The Third ◽  
Second Mode

The effect of gamma radiation in the dose range of 0.5-3.0 kGy (dose rate of 100 Gy / h) on the shelf life and quality of the grapes was studied. It has been established that storage of irradiated grapes under different conditions for temperature and humidity: 1 mode - t - 3-50 С, humidity 76%, 2 - t - 10.80 С, humidity 83.4% and 3 - t – 17.50 С, humidity 73%, influenced the efficiency of irradiation. It was noted that with 1 mode, the smallest weight loss of the fetuses was observed at a dose of 1.5 kGy (1%), with 2 mode losses were at the control level (dose 3.0 kGy) or exceeded it by 3-3.5 times (doses 0.5 and 1.5 kGy). In the third mode, with radiation doses of 0.5 and 1.5 kGy, weight loss on day 3 reached 2 and 4%, respectively, and remained unchanged throughout the experiment, which was 5 and 3 times lower than in the control, and when irradiated with a dose The mass loss at 3.0 kGy on the date of the last counting, as in the control variant, was 14%. It was shown that with the first storage mode, with the irradiation doses of 0.5-3.0 kGy, the sugar content increased by 13-31%, and with the second mode - by 4-8%. In the third mode, the sugar content was at the control level at a dose of 3.0 kGy and 10 and 5% below the control when irradiated with doses of 0.5 and 1.5 kGy. Irradiation of grapes in the range of 0.5–3.0 kGy resulted in a statistically significant increase in ascorbic acid by a factor of 2–2.5 in 1 mode, a decrease of 18–36% in 2 mode and multidirectional effects in 3 mode.

Crossing – method of increasing the reproductive qualities geese

10.12737/1362 ◽  
2013 ◽  
Vol 8 (3) ◽  
pp. 101-105
Author(s):  
Гадиев ◽  
Rinat Gadiev ◽  
Галина ◽  
Chulpan Galina
Keyword(s):  
Cost Effectiveness ◽  
Egg Production ◽  
First Year ◽  
Trial Group ◽  
The Third ◽  
Limited Company ◽  
Hatching Eggs ◽  
The Cost ◽  
Experimental Group

The aim of our research was to increase the productive and reproductive qualities of geese breeders by crossing the white Hungarian and Kuban rocks. To achieve this aim, we should solve the following problems: to study the economically advantageous features of geese flocks of different genotypes and to calculate the cost-effectiveness of the research results. Materials and methods. The experiments were carried out in the Limited company “Bashkirskaya ptitsa” of Blagovar district of Bashkortostan in 2009-2012 by geese flocks of white Hungarian, Kuban breeds and their crosses. To study the productive and reproductive qualities of geese flocks we formed four groups of 64 head of adult geese of first year at the rate of 3 to 1 gander goose. The first group was equipped with Hungarian white goose breeds, the second - the Kuban , the third - a cross between those, obtained by crossing the white Hungarian geese ganders with Kuban, and the fourth - a cross between the Kuban gander and white Hungarian geese. The research was carried out for 150 days. The process parameters and feeding of geese corresponded to VNITIP recommendations. According to the research, we found that the geese of III trial group (♂Hungarian × ♀ Kuban) outnumbered white peers of Hungarian breed and other groups in egg production by 9.6 and 2.2%, respectively, with 3.9% yielding Kuban. The highest content of carotinoids, vitamin A and B2 were found in the eggs of hybrid geese of III group, which amounted to, respectively, 16.05 mkg/g, 9.31 and 8.73 mkg/g. The highest number of conditional geese of first category had also cross-bred geese of third experimental group (♂Hungarian × ♀ Kuban) - 1,447 heads or 85.7%, which is 4.3, 5.9 and 2.2 % had more than a white Hungarian, Kuban breeds of geese and other crossbred groups. Output. Thus, due to the high egg production, the quality of hatching eggs and day-old chicks, the breeding of hybrid geese, obtained in crosses with a white Hungarian geese with Kuban rocks, yielded additional revenue of 119,751.7 rubles and increase profitability by 11.91% , compared with the parental forms Kuban breed geese.

scholarly journals Effects of packaging, mineral oil coating, and storage time on biogenic amine levels and internal quality of eggs

2014 ◽  
Vol 93 (12) ◽  
pp. 3171-3178 ◽  
Author(s):  
T.C. Figueiredo ◽  
D.C.S. Assis ◽  
L.D.M. Menezes ◽  
D.D. Oliveira ◽  
A.L. Lima ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Storage Time ◽  
Mineral Oil ◽  
Internal Quality ◽  
And Storage

scholarly journals Quality of quail eggs at different times of storage

2014 ◽  
Vol 15 (4) ◽  
pp. 409-413 ◽  
Author(s):  
Rafael Carlos Nepomuceno ◽  
Pedro Henrique Watanabe ◽  
Ednardo Rodrigues Freitas ◽  
Carlos Eduardo Braga Cruz ◽  
Maria Simone Mendes Peixoto ◽  
...  
Keyword(s):  
Storage Time ◽  
Internal Quality ◽  
Average Weight ◽  
Unit Value ◽  
Randomized Design ◽  
Lower Variation ◽  
Storage Times ◽  
And Storage ◽  
Haugh Unit

A trial was conducted to evaluate quality of quail eggs from two companies (A and B) at two storage times (5 and 15 days after packing). A total of 480 eggs were kept at room temperature and distributed in a completely randomized design in 2x2factorial arrangement (companies and storage time). The results indicated that trays from company B presented higher weight, as well as mean egg weight. However, the eggs in trays from company A showed greater uniformity. Evaluating the external quality, we found that above 90% of eggshell were considered with total integrity, and no difference for this characteristic between companies was found. The eggs from company A presented lower average weight in comparison to those from company B, regarding storage time. No differences were observed between eggs from companies A and B for Haugh unit value. Storage time of 15 days after packing promoted reduction in Haugh unit value in comparison to those stored for 5 days. Quail eggs from company A presented lower variation in weight, although heavier eggs are produced by company B. Internal quality of quail eggs from both companies was similar. Storage time affected eggs quality.

scholarly journals Egg quality of Banat naked neck hens during storage

2021 ◽  
Vol 37 (2) ◽  
pp. 87-97
Author(s):  
Zdenka Skrbic ◽  
Milos Lukic ◽  
Veselin Petricevic ◽  
Snezana Bogosavljevic-Boskovic ◽  
Simeon Rakonjac ◽  
...  
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Storage Time ◽  
Egg Quality ◽  
Internal Quality ◽  
Egg Weight ◽  
Naked Neck ◽  
The Impact ◽  
Temperature Storage

In less intensive production systems, native poultry breeds can be used in order to diversify the products and achieve self-sustainability of these breeds through production. Given the missing data on the sustainability of quality of eggs obtained from indigenous, native hens, during storage, the aim of the study was to determine the most important parameters of egg quality of indigenous breed of Banat Naked Neck hens during a four-week period in different storage conditions. The design of the experiment was two-factorial with 4 levels of storage time factors (fresh eggs - 0, 1, 2, 3 and 4 weeks of storage) and 2 levels of temperature storage condition factors (room temperature and refrigerator). The room temperature was on average 21.3?C and the refrigerator temperature 8?C. Quality analysis was performed on a total of 200 eggs, and it included following parameters: egg weight, egg weight loss, weight and proportion of structural components: shell, yolk and albumen, albumen height, yolk colour, Haugh Units and albumen pH. The storage time had a significant effect on all properties of egg quality, except for the yolk colour, which was under the impact of the interaction of storage time and temperature. Storage temperature influenced egg weight loss (<0.001), shell weight (<0.05), albumen height (<0.0001), Haugh Units (<0.0001) and albumen pH (<0.0001). By storing in the refrigerator, changes in internal quality were significantly slowed down. After 28 days of storage in the refrigerator, the values of albumen and Haugh Units were higher than the same parameters of eggs stored for only 7 days at room temperature.

scholarly journals Potency of Papaya Seed Powder (Carica papaya L.) as Chicken Meat and Shrimp Preservative

2020 ◽  
Vol 5 (2) ◽  
pp. 281-293
Author(s):  
Nani Radiastuti ◽  
Reno Fitri ◽  
Gusniar Berty
Keyword(s):  
Bacterial Growth ◽  
Storage Time ◽  
Carica Papaya ◽  
Chicken Meat ◽  
Bacterial Colony ◽  
The Third ◽  
Organoleptic Characteristics ◽  
Natural Preservatives ◽  
Papaya Seed

 Chicken meat and shrimp are perishable food materials. Giving natural preservatives is one way to extend the storage time of food. This study aimed to know the potential of papaya seed powder varieties of ‘Bangkok’ and ‘California’ as preservatives. The sample consisted of two varieties of papaya seed powder with concentrations of 2,4,6 and 8 g. Storage time for chicken meat and shrimp was the third days. Parameters measured were total bacterial colonies, pH va-lues, and organoleptic characteristics (color, aroma and texture) of fresh chicken meat and shrimp. The result showed papaya seed pow-der influences the quality of chicken meat and shrimp. fresh chicken meat and shrimp with papaya seed powder varieties ‘Bangkok’ and ‘California’ had a lower total bacterial colony as much as 9 x 105 until 1x106 compared to control which were 4.2 x 107 - 1.87 x 107. Organoleptic result of chicken meat and shrimp with the treatment of papaya seed powder and stored for three days continue to decrease in term of color, aroma and texture. In chicken meat, the decrease in bacterial growth was still within the limits of microorganism con-tamination quality in animal-based food. However, the same con-centrations of papaya seed powder in the shrimp have not been able to reduce bacterial growth until the limit permitted by SNI. 

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