Works (5)
Updated: July 5th, 2023 16:00
2006 journal article
Evaluation of various cooking methods to ensure the safety of egg consumption
Zootecnica International, (1), 56.
Source: NC State University Libraries
Added: August 6, 2018
2004 journal article
Shell characteristics of eggs from historic strains of Single Comb White Leghorn chickens and the relationship of egg shape to shell strength
International Journal of Poultry Science, 3(1), 17.
TL;DR:
The results from this study suggest that genetic selection has produced larger eggs that are rounder in shape and a decline in breaking force, percent shell weight, and specific gravity was observed among all the strains over the production period.
(via Semantic Scholar)
citeseerx.ist.psu.edu (repository)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018
2002 journal article
Effects of cryogenic cooling of shell eggs on egg quality
POULTRY SCIENCE, 81(5), 727–733.
author keywords: cryogenic cooling; Haugh unit; egg grade; vitelline membrane
MeSH headings : Air; Animals; Carbon Dioxide; Chickens; Cold Temperature; Cryopreservation / methods; Egg Shell; Eggs / standards; Food Preservation / methods; Nitrogen; Quality Control; Time Factors; Vitelline Membrane / physiology
TL;DR:
Investigation of the effects of cryogenic cooling on shell egg quality found use of the technology could allow for egg quality to be maintained for a longer time, which could increase international markets and potentially lead to extended shelf lives.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
1999 journal article
Comparison of physical quality and composition of eggs from historic strains of single comb white leghorn chickens
Poultry Science, 78(4), 591–594.
MeSH headings : Aging / physiology; Animals; Chickens; Egg Shell / chemistry; Egg White / analysis; Egg Yolk / chemistry; Eggs / analysis; Eggs / standards; Female; Hydrogen-Ion Concentration; Species Specificity
TL;DR:
The results from this study indicate that genetic selection has produced larger eggs containing a lower percentage of yolk while overall egg quality has been maintained or improved.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018
1997 journal article
Developing a dry-cured ham nutritional database
Journal of Food Composition and Analysis, 10(3), 190–204.
Source: NC State University Libraries
Added: August 6, 2018
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