Egg flotation method: its assessment and development into a household technology for the accurate preparation of pickling brine in developing countries
1986
Acra, A. | Jurdi, M.
A study assessed the accuracy of the traditional egg flotation (EF) method for determining the proper concentration of brine to be used in the pickling of eggs in households of developing countries. The approach was based on using a variety of eggs in salt solutions of various concentrations to determine the optimum specific gravity and other characteristics of a standardized artificial egg for household use. It is concluded that the EF method is sufficiently accurate for routine screening fresh eggs in egg-producing poultry farms, and that the artificial egg should be white, egg-shaped, and of standard dimensions and specific gravity to ensure accuracy and precision in domestic applications.(wz)
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