Quality of shell eggs pasteurized with heat or heat-ozone combination during extended storage.

@article{Perry2011QualityOS,
  title={Quality of shell eggs pasteurized with heat or heat-ozone combination during extended storage.},
  author={Jennifer J Perry and Luis E. Rodriguez-Saona and Ahmed Yousef},
  journal={Journal of food science},
  year={2011},
  volume={76 7},
  pages={S437-44}
}
The physical quality and functionality of shell eggs, pasteurized with heat or a combination of heat and ozone, were assessed during eight weeks of storage at 4 or 25 °C. Shell eggs were treated as follows: (1) immersion heating that mimics commercial pasteurization processes (egg internal temperature of 56 ± 0.1 °C for 32 min), or (2) a newly developed combination process comprised of heating (56 ± 0.1 °C, internal, for 10 min) followed by gaseous ozone treatment. Eggs were tested for yolk… CONTINUE READING
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