Summary
This experimental study examined how storage temperature and container type affect the quality degradation of Arab chicken eggs over a 45-day period. Using a randomised block design with 200 egg samples, the authors found that refrigerated storage significantly slowed quality decline across all measured parameters compared to room temperature storage, whilst container type (rack versus basket) had no significant effect. Temperature and storage duration emerged as the dominant factors influencing egg quality retention.
UK applicability
This work is primarily relevant to Indonesian poultry producers seeking to extend Arab chicken egg shelf-life and supply chains, where this breed is economically significant. UK egg production is dominated by different breeds and well-established cold chain infrastructure, limiting direct application, though the methodology may inform comparative quality studies for heritage or specialty poultry breeds.
Key measures
Egg weight, air cell height, Indeks Kuning Telur (yolk index), Indeks Putih Telur (albumen index), Haugh unit, measured at 5-day intervals over 45 days
Outcomes reported
The study measured changes in Arab chicken egg quality parameters (weight, air cell height, yolk index, albumen index, and Haugh unit) over 45 days of storage under different temperature and container conditions. Refrigerated storage significantly better preserved egg quality compared to room temperature storage.
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