A combined approach using slightly acidic electrolyzed water and UV exposure to improve egg internal quality during storage

A combined approach using slightly acidic electrolyzed water and UV exposure to improve egg internal quality during storage

This study investigated the combined efficacy of slightly acidic electrolyzed water (SAEW) and UV light (UV) in improving egg internal quality (weight loss, Haugh unit, yolk index, albumen pH) over a 6-wk storage time at 25°C. Eggs were preserved after immersion for 4 min in SAEW (30 mg/L), irradiat...

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Bibliographic Details
Main Authors: X.W. Sheng, Sh. Bing, C.Q. Lu, X.Y. Yuan, Y.T. Zang, Z.W. Zhan, D.Q. Shu, Y.J. Li, M.T. Li, B.Q. Wu
Format: Article
Language:English
Published: Elsevier 2020-11-01
Series:Poultry Science
Subjects:
slightly acidic electrolyzed water
UV
egg quality
storage
Online Access:http://www.sciencedirect.com/science/article/pii/S003257912030506X

Internet

http://www.sciencedirect.com/science/article/pii/S003257912030506X

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