Selected quality and shelf life of eggs coated with mineral oil with different viscosities.

Selected quality and shelf life of eggs coated with mineral oil having 6 different viscosities (7, 11, 14, 18, 22, and 26 cP) were evaluated during 5 wk of storage at 25 degrees C. As the storage time increased, weight loss and albumen pH increased whereas Haugh unit and yolk index values decreased. After 5 wk of storage, eggs coated with 11, 14, 18, 22, or 26 cP oil possessed better quality than the control noncoated eggs and eggs coated with 7 cP oil.