Journal ArticleDOI
Bacteriological and Physical Changes Occurring in Frozen Eggs
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This article is published in Journal of AOAC International.The article was published on 1943-02-01. It has received 5 citations till now.read more
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Book ChapterDOI
Microbiological Problems of Frozen Food Products
TL;DR: In this article, the authors discuss the influence of freezing temperatures on microorganisms and the freezing rate on bacterial growth and the formation of ice crystals that has a more profound and disturbing influence on the bacterial growth.
Journal ArticleDOI
The Functional Properties and Bacterial Content of Pasteurized and Frozen Whole Eggs
Cora Miller,A. R. Winter +1 more
TL;DR: The production of frozen egg products has increased rapidly in recent years, due mainly to progress in refrigeration and because they are preferred to shell eggs by bakers and by salad, mayonnaise and candy manufacturers.
Journal ArticleDOI
Factors Influencing Bacterial Contamination of Commercially Produced Liquid Egg
TL;DR: The egg industry has not yet solved the problems of bacterial growth in shell eggs and contamination of liquid egg products and machines employed for breaking eggs eliminate much of the chance of contamination associated with breaking by hand.
Journal ArticleDOI
Analyses of Frozen Egg Products
TL;DR: The United States Department of Agriculture, Dairy and Poultry Inspection Service (USDA, DPI) as discussed by the authors used the "drill and smell" test to certify the quality of frozen and dried eggs.
Journal ArticleDOI
Lipid Stability of Cooked, Diced, and Frozen Eggs
Parvin Hoojjat,L. E. Dawson +1 more
TL;DR: In this paper, the authors evaluated the lipid oxidation in commercially prepared cooked diced frozen egg samples and found that the fat and moisture content, lipid oxidation (TBA), total bacteria plate counts, and sensory scores were obtained from appropriate samples during storage period.