The washing detergents were Suma Nova L6 t and Suma Select A7 maintaining a 10 - 11. The eggs were later on transported for cuticle staining for the assessment of their ultra structure (Leleu et al 1650).The cuticle staining took place for 100 eggs from each type of egg both washed an unwashed. To stain an egg, it was immersed in an aqueous solution for 1 min. the solution contained 2.8 g of Green S and 7.2 g of Tartrazine. Before drying, the eggs were rinsed to eliminate excess dye. A calorimeter was responsible for quantification of the eggs by measuring the differences in the colors of the eggshells at four different points around the egg’s equator before and after the staining process. For the ultra structural assessment, 30 eggs were selected from each group. A circular saw that had a diamond tip aided in removing a 1-cm section of the eggshells around the equator. The sections were viewed using Scanning Electronic Microscopes (SME). To assess the cuticle coverage, the researchers performed a two-sample t test that was one-sided (Leleu et al 1651).After the cuticle staining, all the calculations for both the white and brown eggs showed no statistical difference between washed and unwashed eggs. For the ultra structural assessment, the calculations also showed no significant difference between washed and unwashed eggs of either the brown or the white eggs. There was even cuticle coverage in 13 of the eggs tested, in which most were brown. In around 56.6% to 83.3% of the eggs, there was occasional or very patchy cuticle coverage. The pores were visible in 63.3% to 76.7% of all the eggs assessed. Almost one of the eggs tested had been contaminated heavily with debris. SME allows the shell damage from washing to be critical appraised. In most of the eggs assessed, (63.3% to 86.7%), there was no cuticle damage. The white and brown eggs were distributed proportionally in all categories and there was no statistical difference between the washed and the unwashed eggs ((Leleu et al 1651).The eggs collection was purposely from old laying hens because cuticle thickness decreases as the hen continues to age and the study needed eggs with the worst-case scenario possible. The researchers considered the cuticle coverage poor regardless of origin or treatment. The exposed pores in the study were because there were no cuticles in the beginning. Even in cases where the cuticle was present, there were no
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Leleu, S., et al. "Effect Of Egg Washing On The Cuticle Quality Of Brown And White Table Eggs." Journal Of Food Protection 74.10 (2011): 1649-1654. Hospitality & Tourism Complete. Web. 10 Sept. 2014.
USDA. Shell Eggs from Farm to Table. (2013). We. 10 September 2014. Retrieved from http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food- safety-fact-sheets/egg-products-preparation/shell-eggs-from-farm-to- table/CT_Index/!ut/p/a1/jZFfT4MwFMU_DX3rWmSaadIYglnc1M3Ff8iL6cqFMYFiW4 b66W3xZS6bCiG99JzbC79DEhKTpOabIuemkDUv3Xty8kIX9MQ_jeh0fuqP6WT2uJhf RREd3R1bw_Mvhlnwz_4DV0j_6p_- Y8CRuolucpI03KxwUWeSxDkYzGvdgdIkzqRMseYZmA- ccWGwXgEYK0Ce40bJtBVG2wIarnowJLaOssRW1zhTsrJtqsJGYsOXJZA4un- Z1Cm8kyeS_PxA6tt7MgvuhpfTWUDnw13DHoLfhsOILIO8lMs-ruewXgYj- 7MKMlCgBq2y2ytjmjOPerTrukEuZV7CQMjKo1Y915wZpIRha_TGEGglmEZatkoA62 CJRMqGSPCUqTVHreXDRmgDKaPRxetivA4vkD2FuRGeH4SefzR2j5uU6UIPWp1yO 3PTbzbaLY1Uhpeucg63GtkUoq- 2wwBLvgfuhK3Idn1boTnpUGxO64Pbx2kltSHxTz6kqR7iz-vwkha31dNIh1__Xz94/#20
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