A combined approach using slightly acidic electrolyzed water and UV exposure to improve egg internal quality during storage

This study investigated the combined efficacy of slightly acidic electrolyzed water (SAEW) and UV light (UV) in improving egg internal quality (weight loss, Haugh unit, yolk index, albumen pH) over a 6-wk storage time at 25°C. Eggs were preserved after immersion for 4 min in SAEW (30 mg/L), irradiat...

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Detalhes bibliográficos
Publicado no:Poult Sci
Main Authors: Sheng, X.W., Bing, Sh., Lu, C.Q., Yuan, X.Y., Zang, Y.T., Zhan, Z.W., Shu, D.Q., Li, Y.J., Li,, M.T., Wu, B.Q.
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2020
Assuntos:
Microbiology and Food Safety
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7647765/
https://ncbi.nlm.nih.gov/pubmed/33142519
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.07.034
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