Rapidly Cooling Eggs Ups Shelf Life, Cuts Risk of Illness
Date: 22.6.2012
The rapid-cooling process, developed by Kevin Keener, a professor of food science, uses liquid carbon dioxide to stabilize the proteins in egg whites so much that they could be rated AA -- the highest grade for eggs -- for 12 weeks. Earlier research showed that the same cooling technology could significantly reduce occurrences of salmonella illnesses.
Eggs cooled under current methods lose the AA grade in about six weeks, Keener said.
"There is no statistical difference in quality between eggs as measured by Haugh units just after laying and rapidly cooled eggs at 12 weeks," he said. "This rapid-cooling process can provide a significant extension in the shelf life of eggs compared to traditional processing." Haugh units measure an egg white's protein quality.
