Research Information System
MACEDONIAN VETERINARY REVIEW, vol.49, no.2, pp.126-132, 2026 (ESCI, Scopus)
This investigation analyzed the effects of varying
relative humidity (RH) on the internal and microbiological quality of eggs
stored at ambient temperature for 28 days. Medium-sized eggs, produced by
60-week-old Lohmann Brown hens (n = 30), were selected randomly and allocated
into sealed chambers set to 20%, 60%, or 100% RH. Egg weights were measured
weekly, while internal quality attributes were evaluated at the conclusion of
the storage duration. Eggs stored at 20% RH exhibited the highest weight loss
(5.9%), whereas those at 100% RH showed minimal moisture loss (0.39%). Yolk
redness was most pronounced in eggs stored at 20% RH. Only 37% of eggs stored
at 100% RH remained suitable for consumption after 28 days, compared to 97% and
100% in the 60% and 20% RH groups, respectively. The 60% RH condition resulted
in the poorest albumen structure, reflected in the lowest Haugh unit scores.
The length and width of the albumen decreased at 20% RH, while yolk pH remained
unaffected by the humidity level. The yolk index declined as humidity
increased. Eggs stored at 100% RH harbored the highest microbial loads,
including mold, yeast, and aerobic bacteria, whereas the least shell contamination
was observed at 20% RH. No significant differences in microbial counts were
identified between the 20% and 60% RH groups. In conclusion, storage at low
humidity (20%) more effectively maintained internal egg quality and minimized
microbial proliferation, whereas saturated humidity (100%) was associated with
significant quality deterioration and an increased risk of contamination.