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  • 1 National Office of Food Safety H-1035 Budapest, Miklós tér 1. Hungary
  • | 2 Department of Refrigeration and Livestock Products' Technology, Corvinus University of Budapest H-1118 Budapest, Ménesi út 45. Hungary
  • | 3 Central Food Research Institute H-1022 Budapest, Herman Ottó út 15. Hungary
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Shell eggs have been irradiated with increasing radiation doses in the 0.5-3.0 kGy dose range and various non-microbiological changes, important from the point of view of consumer quality, have been estimated. Dose-dependent changes in the flow behaviour of egg white and brittleness of the yolk membrane in broken eggs, sensorial parameters of the raw and soft-boiled eggs, whippability and foam stability of the egg white were observed. Considering that a minimal dose of 1.5 kGy would be required for radiation inactivation of salmonellae and other, non-pathogenic bacteria, the quality of irradiated eggs upon such gamma radiation dose would not be equal in all parameters to those of the fresh shell eggs, however, changes in sensorial and functional properties at this dose level may be still acceptable, mainly for risk population and some industrial use.

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