The egg shells with different dark spots coverage (0%, 10%, 30%, 60%) were selected to study the influence of dark spots on the eggs’ storage properties. The quality indexes of eggs including freshness indexes (weight loss, relative density, yolk index, egg white pH value, Haugh unit, etc.) and microbial indexes(total bacterial counts, E. coli, mold, Salmonella, etc.)were analysed during storage. The results showed that the rate of freshness declined and microbial growth of dark spots eggs were faster than those normal. Morover, with the increase of egg shell dark spots coverage, the freshness declining and the microbe growing became faster during the storage. The dark spots in egg shells could deteriorate the quality of eggs and shorten their storage period.

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