Food or edible material: processes – compositions – and products – Treating unshelled egg
Patent
1997-11-03
1998-12-01
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Treating unshelled egg
426614, 426521, A23B 500, A23L 132, A23L 316
Patent
active
058435050
ABSTRACT:
A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128.degree. F. to 138.5.degree. F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.
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