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Study examines shelf-life of eggs
Updated: Tuesday, 12 Jun 2012, 8:45 AM EDT
Published : Tuesday, 12 Jun 2012, 8:45 AM EDT
WEST LAFAYETTE, Ind. (AP) - A new Purdue University study suggests that farmers could add weeks to the shelf life of eggs by quickly cooling freshly laid eggs.
The rapid-cooling process developed by Purdue professor of food science Kevin Keener uses liquid carbon dioxide to rapidly cool the exterior of newly laid eggs to about minus 110 degrees Fahrenheit. After treatment, the egg's internal temperature falls to below 45 degrees.
Keener says the fast cooling method stabilizes proteins in egg whites so much they could be rated AA — the highest grade for eggs — for 12 weeks. He says eggs cooled under current methods lose the AA grade in about six weeks.
Earlier research showed the same cooling technology could significantly reduce occurrences of salmonella illnesses.
Keener's findings appear in the journal Poultry Science.
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