Hundred years of knowledge on table egg refrigeration

• Published in: World's poultry science journal Vol. 78; no. 4; pp. 1007 - 1019
• Main Authors: da Silva Pires, Paula Gabriela, Bavaresco, Caroline, Moraes, Priscila de Oliveira
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis Ltd 02.10.2022
• Subjects: Eggs; Nutritive value; Refrigeration
• ISSN: 0043-9339; 1743-4777
• DOI: 10.1080/00439339.2022.2105276

SUMMARYEggs are consumed globally and constitute a significant part of the human diet due to their affordable price and nutritional value. Over the last decades, important changes have occurred in the egg industry, and several studies were conducted to ensure quality during storage. Refrigeration is a tool that helps maintain the egg quality for longer periods of time. The expected contribution of the study is to have a full view of the use of refrigeration in eggs in the past hundred years. The related studies with different temperatures of egg storage in Scopus, Web of Science and PubMed (from 1908 to 2021) were identified. Out of 9499 explored references in the identification stage, 34 references were included in this study. Studies on egg storage at different temperatures from different origins were summarised in this study. Scientific evidence demonstrates the positive effects of refrigeration on the internal quality of eggs during egg storage. Asia presented the largest number of studies on the subject among the continents. The Haugh unit was the most used egg quality response to assess egg freshness. Based on a systematic review, conclusions and recommendations were made on the future use of refrigeration.