IPSF: Egg quality and storage temperature
Egg storage and transport remain a challenge in the supply chain
By: [Excerpts of a poster presentation during the 2026 International Poultry Scientific Forum]
Table egg quality begins to decline immediately after laying, and maintaining freshness during storage and transport remains a major challenge in the global egg supply chain. A study was conducted by Emily Shin and colleagues at the University of Georgia, USA, to investigate the interactive effects of storage temperature and duration on external and internal quality parameters in table eggs.
A total of 260 freshly laid eggs (mean weight 53.9 ± 0.2 g) from 24-week-old hens were allocated to a baseline group and three temperature regimes: refrigerated 4.4°C (39.9°F), cool ambient 12.7°C (54.6°F) and room temperature 22.2°C (71.9°F). There were 80 eggs per treatment stored for up to 28 days. At 7, 14, 21, and 28 days, 20 eggs per treatment were evaluated for egg weight, shell weight and thickness, albumen height and weight, yolk weight and Haugh units.
Storage duration and temperature significantly affected most external and internal egg quality parameters. Egg weight declined progressively with longer storage and higher temperatures. Eggs refrigerated at 4.4°C (39.9°F) showed negligible weight loss over 28 days, while those at 12.7°C (54.6°F) remained stable until day 21, and the eggs at 22.2°C (71.9°F) showed significant deterioration after day 14.
Albumen weight followed a similar trend, decreasing significantly with longer storage and higher temperatures. This reduction in albumen weight led to a corresponding decrease in albumen percentage and an increase in yolk percentage. Albumen height and Haugh units also declined significantly with increasing storage duration and temperature, reaching the lowest values at 22.2°C (71.9°F) by day 28; even the refrigerated eggs showed reduced albumen height after day 14. However, eggshell thickness remained unaffected by storage duration and temperature.
In conclusion, refrigeration at 4.4°C (39.9°F) effectively slowed internal egg quality deterioration, whereas storage at 12.7°C (54.6°F) and 22.2°C (71.9°F) accelerated declines in freshness and internal egg quality.
8 July 2026
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