Egg Freshness Indexes Correlations with Ovomucin Concentration during Storage

<table class="table-group" id="tab6"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">Factors</td><td class="align_center">HU</td><td class="align_center">Yolk index</td><td class="align_center">pH</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">Comprehensive gray relational degree</td><td class="align_center">0.885</td><td class="align_center">0.829</td><td class="align_center">0.834</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>The comprehensive gray relational degree between each egg freshness index and ovomucin concentration.</div>

Journal of Food Quality

tab6

Table 6

Table 6: Egg Freshness Indexes Correlations with Ovomucin Concentration during Storage 