Preserving Chicken Eggs Internal Quality using Coconut Oil.

Abstract

Chicken eggs were submerged for less than one minute in coconut oil and their rate of deterioration measured during 49 days period. These eggs were compared with eggs stored under room temperature (24-32° C) and cool room temperature (16-19° C). The eggs submerged in coconut oil had a slower rate of deterioration which resulted in maintaining a good internal quality for a longer period.