Pasteurized in-shell chicken eggs and method for production thereof
OwnerLeon John Davidsoninventor
Life of this patent
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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° F. to 138.5° 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.
Claims29
A method of pasteurizing an in-shell chicken egg, comprising heating the egg until a temperature of a central portion of a yolk of the egg is controlled within the range of 128° F. to 138.5° F. and maintaining that controlled yolk temperature for times within parameter line A and parameter line B of FIG. 1 and sufficient that a Salmonella species present in the egg yolk is reduced in amount 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 chicken egg.
A pasteurized in-shell chicken egg, comprising a pasteurized central portion of a yolk of the egg having at least a 5 log reduction in a Salmonella species present in the yolk in its unpasteurized form, said egg having an albumen functionality measured in Haugh units not substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.
Dependencies are inferred from the claim text.