For the purpose of determining the degree of freshness and bacterìal contamiation of poultry farm eggs, the author collected 550 specimens from poultry farm, during the perìod from July 22 through October 3, 1973. Eggs of poultry farm were stored at 4 土l O C(Relative humidity 67-86%), 18:::t10 C(70-80%) an. 25:!::1 0 CC73-82%) during 20 days. The results are summarized as follows: 1) Egg weight was decreased O. 97土0.27 gm at 4:!::10 C, 1. 68土0.25 gm at 18二lOC(70-80%) gm at 25:!::lOC after 20 days. 2) Specific gravity of fresh eggs was found to average 1 Al785. 3) Yolk index of fresh eggs was found to average 0.419. 4)The regression equation between Yolk index and days was obtained y=O. 117-0. 001 x (r=-0.481, p<0.05) at 4:!::loC, .}’=0. 394-0.004 x (r=-0.738, p<O.Ol) at 18:!::10 CandY=:0.391-1). 011 x (r=-0.958, p<O.ool) at 25:::t l oC. 5) The regression equation between Yolk index and NaCl concentration (specific gravity) was obtaìned y= -0.001 +0.04 x (r=0.796, p<O.OO1). 6) pH of albumin was changed from 8.0 to 8.8, 9.2 and 9.3 at 4:!::loC, 18:!::10C and 25:!::10C aft，~r 20 days. 7) Total Viable Bacteria in air cell was increased slowly according to the stored period at each ter:.1perature.
1. 緖 論
ll. 調훌對事 및 方法
lll. 威法 및 方法
fI. 結論
REFERENCES
(0)
(0)