Milford chronicle., 1919-05-23
BAD ECCS FOUND
after STORAGE.
ImperfeCtions in Handling, Grad
ing and Marketing Are Mainly
l, Responsible.
AA
SPRING EGGS KEEP BETTER
Only Clean, Fresh Product With Sound
Shells Should Be Stored-Selee-
tion Method Is Said to Be
Cause Of Deterioration.

tion Method Is Said to Be
Cause Of Deterioration.
prepared by the United States Depart
ment OF Agriculture)
Freshly laid eggs, with clean, whole
shells that have not been wet show
a negligible loss in bad eggs, ever
sitter 10 or IL months in storage. I'm
perfectlOns in commercial handling
grading and marketing previous to
storage are mainly responsible for bad
eggs developing after storage.
These are two conclusions reached
by specialists of the United States de-
partment Of agriculture as the result
OF a series of experiments with cold
storage eggs recently reported. The
eggs were produced mainly in the mid
die West, and all were stored I'm ware
houses in the East. Other conclusions
reached were as follows:
Preservation In the shell of under
grade eggs, including those that are
dirty, cracked, heated or stale should
not be attempted. If not marketed for
prompt consumption, the contents
should be removed under proper con-
ditlons and frozen. The frozen prod
uct viii keep in good condition for
year or more where there would be
marked loss by spOilage in a few
months If the eggs were stored in the
shell.
Spring eggs on the market are usu-
ally fresher than summer eggs. and for
that reason keep better in storage.
Most Of the eggs stored are produced
in the spring.
Selection Method Inefficient.
The common method of grading from
current receipts by inspection, and by
clicking to determine cracked shells is
inefficient Cases Of commercial "spring
firsts," sorted by this method showed,
wien ready to be taken to the storage
house, an average of 17.5 cracked eggs
and one leaking egg to the case. Can
ding is a much more accurate method
Of selecting eggs suitable for storage.
Cases of "spring firsts" graded by
candllng did not average more than
three cracked eggs to the case when
ready for storage. When examined
after to II months in storage, eggs
selected by clicking showed an aver
age total loss Of 1875 bad eggs per
case, while those selected by Gambling
showed a total average loss of seven
eggs per case.
OF the average of 1876 bad eggs to
the case when selection was based on
after long periods in storage,
nine were due to direct spoilage of
damaged eggs or to their contamina-
IiOn of neighbOring eggs by mOlding.
The deterioration of the balance was
charged to deleterious prestOrage con-
litions, such as dirty, stained, washed
)r heated eggs, many Of which could
nave been eliminated by Gambling.
Changed During Storage.
the rate or evaporation of moisture
rom eggs was remarkably uniform
Turing the storage period, averaging
rom three to four ounces a case a
Month in all of the storage rooms un-
Ter observation. The moisture evap-
rated from the eggs is condensed on /
he brine pipes and absorbed by the
ir, case, and filters.
Eggs that are fresh when stored
how after storing an increased air
pace and often a tinge Of yellow in
he white. The yolk membrane is
lightly weakened, but commercial sep
ration into white and yolk is easily
ccomplished, even after IL months in
forage.
The percentage Of ammoniacal nj
rOgen in eggs increases during stor-
ge, the rise being fastest in the early
art of the storage period. The amount
ammOniacal nitrogen in eggs is a
Ood index of chemical deterioration.
Present evidence indicates that the
)ld-stOrage taste which begins to de-
elop about the seventh month in stor-
&C, and becomes stronger the longer
le eggs are stored is due to the abb
orptiOn of odors from the surround
g environment, and particularly from
Ie strawboard filters. Experiments
prevent absorption Of the taste from
e filters are in progress.
The detailed results of the investi-
ltion are embodied in a bulletin.
Preservation Of Eggs by
I'D Storage" to be issued as Depart
ent of Agriculture Bulletin No. 775.