Effect of various processing factors on the pH, water activity and microbiological characteristics of pickled Japanese quail (Coturnix c, japonica) eggs

Summary: This study determined the effect of different commercial pickling errors on pH, water activity and microbiology of hard cooked quail eggs. Experiment 1 tested pH and water activity of cooled and hot hard cooked eggs held for 24 or 48 h in tap water (control) or commercial pickling solution....

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Principais autores:	A. Hoover, P.L. Dawson, D.P. Smith, J.K. Northcutt
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-06-01
coleção:	Journal of Applied Poultry Research
Assuntos:	Japanese quail eggs Pickled eggs Egg microbiology Egg preservation
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S1056617125000170
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