MECHANISM OF EGG DETERIORATION INDUCED BY EXPOSURE TO HIGH-TEMPERATURES

Storage deterioration of eggs induced by exposure of fresh eggs to hig h temperatures was studied. A comparative study was conducted to inves tigate the effects of different storage temperatures on the interior q uality of eggs and to reach conclusions as to possible mechanisms by w hich deterioration occurs. Results were used to compare and to calcula te reaction rates. An overall activation energy of approximately 13 40 0 calories was calculated for decrease in yolk index when stored at te mperatures varying from 4 degrees to 45 degrees C. The observed activa tion energy was considered evidence that the basic cause of the deteri oration of yolk membrane is a conventional chemical or biochemical rea ction.