Spoilage of Egg and Poultry.pptx
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This document discusses microbial and non-microbial spoilage that can occur in eggs during storage. It notes that shells become contaminated after laying by materials like fecal matter, and this allows microbes like Pseudomonas and Aeromonas to penetrate the shell and grow. It describes different types of spoilage bacteria can cause like green, colorless, black, pink and red rots. Molds like Penicillium can also cause pin-spot molding or fungal rotting. The document outlines some preservation methods like asepsis, heat, low temperatures, drying, preservatives and irradiation to prevent or slow spoilage.
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4. Bacterial spoilage results in rots of different colors like green, colorless, or black rots caused by various Pseudomonas and Proteus species. Mold growth can also cause pinspot molding or fungal rotting.
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(3) The composition of milk can be affected by environmental and biological factors like species, breed, age, feeding, season, disease and milking practices.
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This document discusses the handling, processing, packaging, transport and marketing of eggs. It covers the composition of eggs, collection, cleaning, grading, breaking, preservation, quality control, packaging, labelling, transport and marketing. The key points are:
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This document summarizes information about egg spoilage, including:
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- The main types of bacterial and fungal spoilage such as green, colorless, black, and pink rots caused by bacteria like Pseudomonas and Proteus, and pin spot and fungal molding caused by fungi.
- Methods for storing and preserving eggs including refrigeration, pasteurization, oiling, salting, and pickling. Proper storage and handling of eggs is important to prevent bacterial growth and food poisoning.
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Contamination and spoilage of eggs can occur through several means:
1. Eggs become contaminated after laying through contact with feces, cages, wash water, or improper handling.
2. As eggs age, their contents naturally change through loss of moisture and thinning of egg whites.
3. Microorganisms can cause spoilage if they contaminate the shell and penetrate into the egg, growing through the whites and potentially reaching the yolk.
4. Bacterial spoilage results in rots of different colors like green, colorless, or black rots caused by various Pseudomonas and Proteus species. Mold growth can also cause pinspot molding or fungal rotting.
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Canning is a method of food preservation where food is processed and sealed in an airtight container to prevent spoilage. The key steps are packing food into containers, hermetically sealing them, applying heat to kill microbes, cooling, and storing. Canning allows foods to have a shelf life of 1-5 years by eliminating oxygen and preventing microbial growth. However, spoilage can still occur through biological or chemical means if the canning process is inadequate or the cans are not properly stored.
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Meat and eggs are highly perishable foods that can spoil due to microbial contamination and growth. Several factors contribute to contamination during the processing of meat and eggs, such as contact with animal feces, dirt, water, equipment, and workers. Common spoilage microorganisms include Pseudomonas, lactic acid bacteria, and Clostridium. To prevent spoilage, preservation techniques are used like freezing, chilling, canning, drying, salting, smoking, and heat treatment for eggs. Proper sanitation and temperature control throughout the supply chain are important for preserving the quality and safety of meat and egg products.
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This document discusses different types of bread spoilage including moldiness, ropiness, and chalky bread. It describes the causes and methods to prevent each type of spoilage. The document also covers theories of bread staling including starch retrogradation, water migration and redistribution, protein-starch interaction, and gluten transformations. Prevention methods for bread staling include using enzymes, shortenings, emulsifiers, reheating, packaging, soy addition, malting, fermentation, and high fiber flour.
Food as substrate for microorganism
Microbial growth in food depends on intrinsic, extrinsic, and implicit factors. Intrinsic factors include the food's pH, moisture content, and nutrients. Most bacteria grow in foods with pH above 4.5 while fungi can grow in all foods. Foods also contain antimicrobial constituents that inhibit microbes. Extrinsic factors are the storage environment's temperature, humidity, and gases. Temperature and humidity control can prevent microbial spoilage. Carbon dioxide inhibits fungi and ethylene to preserve foods longer. Both intrinsic food properties and extrinsic storage conditions impact the microbes that can grow and spoil foods.
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Chilling and freezing are methods of food preservation that use low temperatures to slow microbial growth and chemical reactions in foods. Chilling involves storage between 0-15°C to extend shelf life by retarding bacteria, enzymes, and chemical changes. Freezing at below 0°C stops nearly all microbial and chemical changes by freezing water in foods into ice crystals. Quick freezing produces smaller ice crystals and less damage than slow freezing. Both methods maintain quality attributes better than other preservation methods, though texture changes can occur. Low temperature preservation is effective for long-term storage and retains more nutrients and sensory properties compared to other techniques.
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Fishes and eggs are perishable foods that can spoil if not properly preserved.
Fishes can be contaminated through water, their intestines, during catching, or from equipment. Eggshells become contaminated through hen feces or nesting areas.
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EGG QUALITY DETERIORATION AND FACTORS AFFECTING EGG QUALITY
EGG QUALITY DETERIORATION AND FACTORS AFFECTING EGG QUALITYPVNRTVU, College of Veterinary Science,Rajendranagar, Telangana, India
The document discusses factors that affect egg quality, both internally and externally. It notes that egg quality deteriorates over time due to loss of CO2 through the shell, causing the pH and thickness of the egg white to change. Microbial growth can also cause rotting and discoloration. Factors like temperature, nutrition, stress, and production system impact shell quality, while storage conditions, hen age and strain, and disease affect internal contents. Proper management of these factors is necessary to maintain high egg quality.Industrial procesing of eggs
The document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white and yolk. It then covers various steps in industrial egg processing like feeding, egg production, collection, storage, handling, washing, grading, breaking and production of egg products. It also discusses quality control tests, pasteurization, preservation methods like freezing, drying and packaging and marketing of eggs and egg products.
LESSON 1.pptx
This document provides instructions for preparing egg dishes. It defines an egg and describes its protective mucin layer and bloom. Methods of preparing eggs include boiling them in their shell, frying, poaching, and combining with other dishes. Eggs can be used as a thickener, binder, and leavening agent. The document also discusses storing eggs properly to prevent spoilage and outlines various cooking methods like frying and boiling. A quiz is included to test the reader's understanding.
c94b3109327405bbff0ea9df34b02618.pptx
This document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white layers, and yolk. It also outlines the composition and nutritional value of eggs. The key steps in egg processing are described, including feeding, collection, storage, washing, grading, candling, breaking, pasteurization, freezing, drying, and packaging. Various egg products like dried powders, specialty items, and liquid eggs are also mentioned. Quality control standards and methods to preserve shell eggs and liquid eggs are summarized.
Egg lecture
Notes on egg hygiene including the egg nutritive value, different egg processing and the different methods for egg preservation besides, the functional properties of egg components.
Microbial spoilage of eggs
This document discusses contamination, preservation, and spoilage of eggs. It notes that eggs become contaminated through contact with hen feces, cages, wash water, or packaging materials. Bacteria levels on shells range from 102 to 107. Preservation methods include refrigeration, freezing, use of preservatives like borates or hypochlorites, and irradiation. Spoilage is caused by bacteria like Pseudomonas or fungi penetrating the shell and growing in the egg, leading to various colored rots. Proper handling and storage help prevent microbial invasion and spoilage.
egg 1.pdf
This document discusses contamination, preservation, and spoilage of eggs. It notes that eggs become contaminated through contact with hen feces, cages, wash water, or packaging materials. Bacteria levels on shells range from 102 to 107. Preservation methods include refrigeration below 0°C, freezing, use of preservatives like borates or hypochlorites, and irradiation to kill pathogens. Spoilage is caused by bacteria like Pseudomonas or fungi penetrating the shell and growing in the egg, leading to various colored rots. Proper storage temperature, sanitation and preservatives can prevent microbial growth and spoilage.
eggs.pptx
Eggs are a highly nutritious food composed of shell, egg white, and yolk. The main components are water, protein, and fat. Eggs are commonly graded A, B, C, or D based on interior and exterior quality. They come in various sizes from jumbo to peewee. Eggs can be cooked in many ways like hard boiled, soft boiled, poached, scrambled, baked, or fried. They are used as binders, leaveners, emulsifiers, and clarifying agents in cooking. Eggs should be refrigerated and used within 3 to 5 weeks of purchase.
Eggs
This slides shows the Parts of an eggs and its function, egg history, egg structure and cooking method.
Eggs and Cereals, Market-Forms-of-Egg.pptx
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen products. Eggs are used in many culinary applications due to their ability to act as emulsifiers, binding agents, thickeners, foaming agents, and colorants/flavorants. Proper cooking methods and temperatures are important to avoid toughness or discoloration.
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EGG QUALITY DETERIORATION AND FACTORS AFFECTING EGG QUALITY
EGG QUALITY DETERIORATION AND FACTORS AFFECTING EGG QUALITY
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按照学校原版(KCL文凭证书)伦敦国王学院毕业证快速办理
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三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
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3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：WP101A】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：WP101A】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：WP101A】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理美国俄克拉荷马大学毕业证（ou学位证）学位证【微信：WP101A 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
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校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理美国俄克拉荷马大学毕业证（ou学位证）学位证【微信：WP101A 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理美国俄克拉荷马大学毕业证（ou学位证）学位证【微信：WP101A 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
一比一原版(Bristol毕业证)布里斯托大学毕业证如何办理
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【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：95270640】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
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Smoking as a preservation and processing method for food, Food preservation, food processing, smoking, meat and meat products, methods of food smoking, application, cold smoking, hot smoking, warm smoking, liquid smoking, food industry and business, offset smokers, upright drum smokers, Vertical water smokers, Propane smokers, Electrical smokers and related health concerns.
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdf
Fruits, a.k.a, nature’s candy are beneficial for tons of reasons. They’re filled with vitamins and nutrients that are not just healthy but delicious too. And, some have officially been identified as fruits for weight loss, which makes them ideal for any and every kind of diet you are currently experimenting with.
Also read: https://rapidleaks.com/lifestyle/food-drink/fruits-weight-loss/
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This ppt contains qualities of a good Science Text Book, need for text book, importance of text book, criteria of a science text book, text book analysis, content analysis, Hunter's score card, library, utilization of library.
一比一原版美国宾夕法尼亚州立大学毕业证（penstate学位证）如何办理
原件一模一样【微信：WP101A】【美国宾夕法尼亚州立大学毕业证（penstate学位证）成绩单】【微信：WP101A】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：WP101A】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：WP101A】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：WP101A】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
一比一原版美国俄克拉荷马城市大学毕业证（ocu学位证）如何办理
原件一模一样【微信：WP101A】【美国俄克拉荷马城市大学毕业证（ocu学位证）成绩单】【微信：WP101A】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：WP101A】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：WP101A】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：WP101A】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
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- 2. WELCOME
- 3. CONTENTS ● INTRODUCTION ● CONTAMINATION OF EGG ● CHANGES NOT CAUSED BY MICROORGANISMS ● CHANGES NOT CAUSED BY MICROORGANIMS ● PRESERVATION OG EGG
- 4. INTRODUCTION ● Microbial and nonmicrobial spoilage occur in eggs during storage. Untreated eggs lose moisture and weight during storage. The changes appear with breathing out the eggs. The white of the egg becomes thinner and more watery as the egg ages and the yolk membrane becomes weaker. ● The most predominate spoilage (rot) of shell eggs is caused by Gram- negative motile rods: Pseudomonas, Proteus, Alcaligenes, Aeromonas, and coliforms. Pasteurized egg products at refrigerated temperatures have limited shelf life, unless additional preservatives are used.
- 5. CONTAMINATION OF EGG ● Most freshly laid eggs are sterile, at least inside, but the shells soon become contami- nated by fecal matter from the hen, by the cage or nest, by wash water if the eggs are washed, by handling, and perhaps by the material in which the eggs are packed.
- 6. INCIDENCE OF MICROORANISMS ON SHELL OF THE EGG
- 7. SPOLAGE OF EGG ● Some of the defects of eggs are obvious from their general appearance, others are shown by candling with transmitted light, and some show up only in the broken egg. Defects in the Fresh Egg ● Fresh eggs may exhibit cracks, leaks, loss of bloom or gloss, or stained or dirty spots on the exterior as well as "meat spots" (blood clots), general bloodiness, or translu- cent spots in the yolk when candled. From among these, any breaks in the shell or dirt on the egg will favor spoilage on storage.
- 8. Changes During Storage ● The changes that take place in eggs while they are being held or stored may be divided into those due to nonmicrobial causes and those resulting from the growth of microorganisms. CHANGES NOT CAUSED BY MICROORGANISMSCHANGES ● Untreated eggs lose moisture during storage and hence lose weight. ● The amount of shrinkage is shown to the candler by the size of the air space or air cell at the blunt endof the egg, a large cell indicating much shrinkage. ● Of more importance is the change in the physical state of the contents of the egg, as shown by candling or by breaking out the egg.
- 9. The white of the egg becomes thinner and more watery as the egg ages,and the yolk membrane becomes weaker. The poorer the egg, the more movementthere is of the yolk and the nearer it approaches the shell when the egg is twirled during candling. When an old egg is broken onto a flat dish, the thinness of the white is more evident and the weakness of the yolk membrane permits the yolk to flatten out or even break. CHANGES CAUSED BY THE MICROORGANISMS Take to be accomplished by causal organisms to Cause Spoilage ● Contaminate the shell ● Penetrate the pores of the shell to membranes shell must be moist) ● Grow through shell membrane to reach white. ● Grow ine ggs white to reach egg yolk. ● Time taken to penetrate varies with organism and temperature ● In general more spoilage is caused by bacteria than by molds.
- 10. ● Bacteria need to overcome the anti- bacterial properties of albumen to cause Spoilage of eggs ● Also thy use the protein complexes as a Source of nitrogen for Growth. ● Bacterial spoilage Chief is called as rots. Three chief one are Green rots,Colourless rots and Black rots. ● The othe Two are Pink rots and red rots. Bacteria spoilage of Egg
- 11. GREEN ROTS Green rot ● It is caused by Pseudomonas fluorescence. ● Green egg white shows fluorescence when exposed to UV light ● In later stage of spoilage, egg yolk disintegrates and mask green color of egg white. ● Odor is lacking or fruity or sweetish.
- 12. COLOURLESS ROTS ● It may be caused by Pseudomonas, Acetobacter, Acinatobacter and coliform. ● It is caused by Proteus and sometimes Pseudomonas and aeromonas ● Egg yolk blackens and then breakdown to give whole egg content muddy brown ● Odor is putrified due to H2S BLACK ROTS
- 13. PINK ROTS 4. Pink rot ● It is caused by Pseudomonas usually at the later stage of green rot. ● They are similar to colorless rot except that pink coloration occurs in yolk and white.
- 14. 5. Red rot ● Most infrequently occurring one. ● Caused by a species of serratia. ● Odour is mild & not offensive. RED ROTS
- 15. FUNGAL SPOILAGE OF EGG ● Molds causing spoilage of egg includes Penicillium, Sporotrichum, Mucor, Botrytis, Alternaria, Thamnidium etc. ● Spoilage of eggs by fungi goes through stages of mold growth. ● Pin spot molding. ● Fungal rotting.
- 16. PIN - SPOT MOLDING ● In this case, small compact colonies of mold appear on the shell and usually just inside the shel ● It is the final stage of spoilage by mold. ● In this case, mycelium of the mold grows through the pores and cracks in the shell ● Jellying of egg white may occur and colored spots may be produced ● Hypha of mold grows through the yolk membrane and rupture it, so that yolk mixes with the white. FUNGAL ROTTING
- 17. PRESERVATION ● ASEPSIS ● REMOVAL OF MICROORANISMS ● USE OF HEAT ● USE OF LOW TEMPERATURE ● PRESERVATION BY DRYING ● USE IF PRESERVATIVES ● USE OF IRRADIATION
- 19. CONTENTS