A. J. MACDONALD AND T. S. KRISHNAN 33
TABLE V
Interior egg quality—day-old eggs
Period of
storage
Fresh
3 days . .
7 days . .
10 days . .
14 days . .
Place of
storage
Cooler . .
Room . .
Cooler . .
Room . .
Cooler . .
Room . .
Cooler . .
Room . .
Yolk Index
Fertile
0.382
0.330
0.257
0.283
..
(6)
0.264
. .
(6)
0.252
..
Infertile
0.397
0.330
0.260
0.264
0.176
0.227
0.151
0.212
(9)
0.132
Albumen Index
Fertile
0.056
0.041
(2)
0.024
(7)
0.035
..
(2)
0.036
(1)
0.025
..
Infertile
0.060
0.041
0.039
0.031
(5)
0.034
(5)
0.035
(2)
0.028
(3)
0.029
..
Percentage thick white
Fertile
48.5
54.1
49.5
56.7
..
(6)
47.8
..
(5)
43.6
..
Infertile
49.3
46.7
50.4
47.1
52.1
44.8
46.0
42.3
30.6
N.B. The quality factor figures for the fresh eggs are the average of 24 samples. The numbers in brackets above
the figures indicate the number of samples remaining fit for examination. The other figures represent the
average of 12 samples.
The percentage thick white figures indicate that
there is a very marked loss in quality during the
first 24 hours and that the decline thereafter is
relatively slow. Thick white measurements could
not be carried out at certain stages on account of
the rupture of the yolk. As in the case of the al-
bumen index figures the results indicate that the
quality of the white is not very materially im-
proved by storing the eggs under cooler conditions.
SUMMARY
Details are given in regard to the construction
and efficiency of a simple type of cabinet, wherein
the temperature was reduced by means of eva-
porating water. During the hot dry period preced-
ing the monsoon when the average room tempera-
ture was around 100°F. and the relative humidity
was below or around 30 per cent, the temperature
inside the cabinet was about 20°F. lower and the
relative humidity 30 to 40 units higher than that
recorded in the room. Storage inside the cabinet
proved of very material benefit in reducing shrink-
age in eggs as judged by size of the air space and
the percentage loss in weight, and in improving
egg quality as judged by candling and actual
measurement of the interior quality. Holding
eggs in the cooler did not very materially improve
the keeping quality of the white as judged by al-
bumen index and percentage thick white. How-
ever, eggs stored in the cabinet maintained marked-
ly better yolk conditions than those held under
room conditions. Maximum benefit from the
cabinet was obtained with fertile eggs which
remained edible for 14 days under cabinet storage,
whilst similar eggs under room conditions became
inedible inside seven days on account of embryo
development.
Data collected confirm the finding that the
thickness of the egg shell does not materially in-
fluence the rate of shrinkage in eggs.
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