摘要：This study was performed to determine the optimum time-temperature relation in thermostabilization of shell eggs. For this purpose, eggs were processed at temperatures ranging from 50 oC to 69 oC using process times ranging 2 to 30 minutes. During a storage period of 7 weeks a comparative study was conducted in terms of interior quality factor. The interior quality of all eggs was assessed by albumen index, yolk index, Haugh unit and per cent weight loss, eggs treated at 58 oC for 15 minutes were found to be the best considering both interior and broken-out quality of processed eggs.
