Introduction
Changes in quality as the egg ages
Changes in quality as the egg ages are summarised in figure 2. To slow down these changes, new-laid eggs can be put in cool storage, and/or the shells covered with a thin layer of an approved oil, particularly over the air cells.
Figure 2: Structure of the egg. A summary is given of the changes occurring as the egg ages.
COPYRIGHT NOTICE: OPTIMUM EGG QUALITY - A PRACTICAL APPROACH
� The State of Queensland, Australia (through its Department of Primary Industries and Fisheries) and DSM Nutritional Products Ltd., 2007. No part of this publication may be reproduced, copied or transmitted save with prior written permission of Director, Intellectual Property Commercialisation Unit, Department of Primary Industries and Fisheries, GPO Box 46 Brisbane, Queensland, Australia 4001, and DSM Nutritional Products Ltd.
� The State of Queensland, Australia (through its Department of Primary Industries and Fisheries) and DSM Nutritional Products Ltd., 2007. No part of this publication may be reproduced, copied or transmitted save with prior written permission of Director, Intellectual Property Commercialisation Unit, Department of Primary Industries and Fisheries, GPO Box 46 Brisbane, Queensland, Australia 4001, and DSM Nutritional Products Ltd.
