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Related Experiment Videos

Gas exchange into shell eggs from cryogenic cooling.

K M Keener1, J D Lacrosse, B E Farkas

  • 1Department of Food Science, North Carolina State University, Raleigh 27695-7624, USA. kevin_keener@ncsu.edu

Poultry Science
|March 29, 2000
PubMed
Summary
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Rapidly cooling shell eggs using nitrogen (N2) or carbon dioxide (CO2) gas significantly alters air cell gas composition. This cryogenic cooling enhances microbial reduction and extends shell egg shelf life.

Area of Science:

  • Food Science
  • Microbiology
  • Food Engineering

Background:

  • Egg washing, candling, and storage conditions affect internal air cell gas composition.
  • Rapid cooling methods are crucial for maintaining egg quality and safety.

Purpose of the Study:

  • To investigate the impact of cryogenic cooling methods on shell egg air cell gas composition.
  • To evaluate the potential of modified atmosphere cooling for microbial reduction and shelf-life extension.

Main Methods:

  • Shell eggs were rapidly cooled from 47.7 C to 7 C within 30 minutes using nitrogen (N2) gas (-122 C), carbon dioxide (CO2) gas (-45 C), and cold air (-15 C).
  • Gas composition of the air cell was analyzed post-cooling.
  • Commercial field studies assessed microbial levels and shelf life after cryogenic cooling and modified atmosphere storage.

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Main Results:

  • N2 and CO2 cooling significantly modified the air cell gas composition.
  • CO2 cooling increased CO2 concentration in the air cell from 0.04% to 48%.
  • Cryogenic cooling reduced microbial levels and extended shelf life, with enhanced effects observed during modified atmosphere storage.

Conclusions:

  • Cryogenic cooling using N2 or CO2 is effective for modifying shell egg air cell gas composition.
  • Modified atmosphere cooling significantly reduces microbial load and extends the shelf life of shell eggs.
  • These findings support the application of cryogenic cooling in the commercial processing of shell eggs.