USDA Agricultural Research Service, Athens, GA, USA.
Poult Sci. 2012 Oct;91(10):2658-61. doi: 10.3382/ps.2011-01908.
Dynamic and static shell properties of eggs provide important insight to egg quality. Understanding how processing and handling procedures affect both dynamic and static shell properties can enhance the safety and quality of eggs reaching the consumer. A study was conducted to determine if dynamic shell properties were altered due to modified pressure microcrack detection technology exposure in brown and white shell eggs. Three replicates of 100 eggs each of brown and white retail shell eggs were conducted. Dynamic stiffness (K(dyn)) and egg weight were monitored immediately before and after microcrack detection. No changes in K(dyn) or egg weight were detected for either shell color. Static compression shell strength and deformation were subsequently monitored and a correlation analysis conducted. A strong correlation (R(2) = 0.53; P < 0.0001) between K(dyn) and static compression shell strength was seen for extra large white shell eggs. A smaller (R(2) = 0.31; P < 0.0001) correlation was found for large brown eggs. The use of modified pressure microcrack detection technology did not affect shell dynamic properties.
鸡蛋的动态和静态壳特性为鸡蛋质量提供了重要的见解。了解加工和处理程序如何影响动态和静态壳特性，可以提高到达消费者手中的鸡蛋的安全性和质量。本研究旨在确定褐壳蛋和白壳蛋中经过改良的压力微裂纹检测技术暴露是否会改变动态壳特性。对三种各 100 枚零售褐壳蛋和白壳蛋进行了重复测试。在微裂纹检测前后立即监测动态刚度（K(dyn)）和蛋重。两种蛋壳颜色的 K(dyn)或蛋重均未发生变化。随后监测了静态压缩壳强度和变形，并进行了相关分析。特大号白壳蛋的 K(dyn)与静态压缩壳强度之间存在很强的相关性（R(2) = 0.53；P < 0.0001）。对于大褐壳蛋，相关性较小（R(2) = 0.31；P < 0.0001）。改良的压力微裂纹检测技术的使用并未影响蛋壳的动态特性。
