Visual scale evaluation as a measure of internal quality and freshness of commercial egg

Objective. We aimed to evaluate the use of visual assessment scale of internal egg quality and its relationship with other quality variables during storage time. Materials and methods. The analyses were carried out in the Egg Quality Laboratory of Promitec Santander. To the study, 527 commercial table eggs from five regions of Colombia were used. Eggs were stored between 28 and 30°C. On days 3, 6, 8, 12, and 17 of storage, front and top view photographic records were made for visual scale scoring, and physicochemical measurements were performed. ANOVA and TUKEY test were used to compare means for each variable between the different measurement times. The correlations between the internal quality variables were analysed using correlation coefficient and linear regression. Results. Albumin and yolk pH increased and the visual scale and the yolk index decreased through the storage time (p>0.05). A negative correlation was observed between the pH of albumin with the yolk index and the visual scale. On the other hand, a positive correlation between the yolk index and the visual scale was found (p<0.05). Conclusions. Storage time at room temperature affects the physicochemical variables measured for quality, and also decreases the score on the visual evaluation scale; which allowed to identify and score observable physical chemical changes in the internal components of the egg.