DRIED WHOLE EGG POWDER: I. METHODS OF ASSESSING QUALITY
- 1 January 1943
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Research
- Vol. 21d (1) , 1-7
- https://doi.org/10.1139/cjr43d-001
Abstract
Several methods of assessing quality in dried whole egg powders were studied on a wide range of material from Canadian egg drying plants. Moisture content and bacterial count varied independently, and are regarded as necessary measures of quality. Beating value, pH of egg batter, water value, potassium chloride value, fluorescence measurements, and palatability ratings were all significantly interrelated. Of these methods, potassium chloride value and fluorescence measurements were the most sensitive and also the most closely associated with palatability ratings.Keywords
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