Pasteurized in-shell chicken eggs
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United States of America Patent
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Dec 26, 2000
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app pub date -
Nov 23, 1998
filing date -
Aug 25, 1995
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Abstract
A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128.degree. F. to 138.5.degree. F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.
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