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蛋处理和储存温度对保存27周的蛋的影响:蛋质量

J S Garcia1, R K Gast1, Q D Read2

  • 1Egg and Poultry Production Safety Research Unit, US National Poultry Research Center, USDA, Agricultural Research Service, Athens, Georgia 30605, United States.

Poultry science
|December 25, 2025
PubMed
概括

冷藏和加油可显著保持蛋质量,保持A级状态长达27周. 洗和室温储存迅速降低了蛋的质量,影响了体重和豪格单位.

关键词:
蛋 蛋 蛋 蛋 蛋质量质量质量质量质量质量质量质量.储存 储存 储存 储存洗 洗 洗 洗 洗

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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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