The changes in degrees of freshness in early stage preservations and the edibility assessment within the assumed temperatures which affect the bestbefore dates of eggs

Abstract

  We investigated the relationship between the temperature of the preservation of fresh eggs and the degree of freshness; the eggs were preserved in 10, 23 and 28°C and were examined to determine how the deterioration occurs in terms of the HU values, the egg yolk index and the egg white pH.
  It was discovered that the deterioration at 28°C was the most drastic.
  In addition, it was also discovered that eggs, which were within 10 days before the due date in markets, were deteriorated.
  From the above investigation, it is our recommendation that the eggs are refrigerated immediately after they are laid, in order to preserve their freshness.