MODELS FOR THE PREDICTION OF QUALITY PARAMETERS OF TABLE EGGS STORED UNDER DIFFERENT CONDITIONS

Abstract

A total of 144 newly - laid eggs obtained from Lohmann Brown layers were distributed and stored under three storage conditions: room temperature, polythene bag/room temperature and refrigeration. Changes in Haugh unit, yolk ), index and percentage weight loss were evaluated between 0 and 14 days at intervals of two days each, Haugh unit, yolk index, and albumen have significantly (P>0.001), while percentage weight loss increased (P<0.001) with storage duration, Generally, quality on the parameters of refrigerated eggs were significantly (P<0.05) higher than those stored used in polythene bag or those stored open in the room o. Polythene-bagged eggs had the least percentage weight loss. Significant (P<0.001) storage method x storage duration interactions were obtained. Regressing the internal egg quality measurement (Y) over storage period (X) in simple linear Y = a +bx) or the exponential (Y = ab ). regression functions showed that the predictive ability measured as also the r2 - values was generally higher with the. exponential than the simple linear model. The predictive ability of each egg quality parameter was higher with the polythene - bagged eggs than  with other storage conditions. Using the simple linear prediction model, table eggs purchased randomly from retail egg shops had quality values of eggs that were about 4 - 11 days after lay prior to purchase.