Egg Safety and Quality Research Unit, Russell Research Center, USDA, Agricultural Research Service, Athens, GA 30605, USA.
Poult Sci. 2010 Apr;89(4):761-5. doi: 10.3382/ps.2009-00450.
Cracks in the shell surface compromise the primary barrier for external microbial contamination of the egg. Microcracks are very small cracks in the shell surface that are difficult to detect by human graders. New technology has been developed that uses modified pressure and imaging to detect microcracks in eggs. Research has shown the system to have an accuracy of 99.6% in detecting both cracked and intact eggs. A study was undertaken to determine if quality differences existed between modified pressure imaged and control eggs during extended cold storage. Three replicates were conducted with eggs stored at 4 degrees C for 5 wk with weekly quality testing. The physical quality factors monitored were Haugh units, albumen height, egg weight, shell strength, vitelline membrane strength and elasticity, and whole egg total solids. All measurements were conducted on individual eggs (12/treatments per replicate) each week with the exception of whole egg solids, which were determined from 3 pools (4 eggs each)/treatment per replicate each week. Percentage of whole egg total solids was the only significant difference (P < 0.05) between treatments (23.65% modified pressure imaged and 23.47% control). There was a significant difference (P < 0.05) for egg weight between replicates (60.82, 58.02, and 60.58 g for replicates 1, 2, and 3, respectively). Therefore, imaging eggs in the modified pressure system for microcrack detection did not alter egg quality during extended cold storage. Utilizing the modified pressure crack detection technology would result in fewer cracked eggs reaching the consumer, consequently enhancing food safety without affecting product quality.
蛋壳表面的裂纹会破坏鸡蛋外部微生物污染的第一道屏障。微裂纹是蛋壳表面极微小的裂纹，用人工分级很难检测到。现已开发出一种新技术，该技术使用改良压力和成像技术来检测鸡蛋中的微裂纹。研究表明，该系统在检测裂纹和完整鸡蛋方面的准确率达到 99.6%。进行了一项研究，以确定在延长的冷藏过程中，改良压力成像鸡蛋和对照鸡蛋之间是否存在质量差异。将鸡蛋在 4°C 下储存 5 周，每周进行一次质量测试，进行了三次重复实验。监测的物理质量因素包括哈夫单位、蛋白高度、蛋重、蛋壳强度、卵黄膜强度和弹性以及全蛋液总固体。除了全蛋液总固体（每周从每个处理的 3 个池/ 4 个鸡蛋中确定），每周对每个处理的 12 个鸡蛋（每个重复实验）进行所有测量。全蛋液总固体的百分比是处理之间唯一的显著差异（P < 0.05）（23.65%改良压力成像和 23.47%对照）。蛋重之间存在显著差异（P < 0.05）（重复实验 1、2 和 3 的蛋重分别为 60.82、58.02 和 60.58 克）。因此，在延长的冷藏过程中，通过改良压力系统对鸡蛋进行微裂纹检测不会改变鸡蛋的质量。利用改良压力裂纹检测技术可减少到达消费者手中的裂纹蛋数量，从而提高食品安全，而不影响产品质量。
