Relating quality characteristics of aged eggs and fresh eggs to vitelline membrane strength as determined by a texture analyzer.

@article{Kirunda2000RelatingQC,
  title={Relating quality characteristics of aged eggs and fresh eggs to vitelline membrane strength as determined by a texture analyzer.},
  author={D F Kirunda and S. R. Mckee},
  journal={Poultry science},
  year={2000},
  volume={79 8},
  pages={1189-93}
}
The TA-XT21 texture analyzer (TA) was used to evaluate vitelline membrane strength (VMS). Fresh and aged (1 wk at 25 C) eggs (n = 48 eggs x 2 replications) were evaluated. Fresh and aged eggs were further divided into two groups of yolk only or whole egg (with intact albumen). Yolk index, Haugh units, pH, broken-out egg weights, VMS, yolk viscosity, and… CONTINUE READING