Table 3.
Sensory evaluation of egg during storage at 20°C

Sensory evaluation	Storage period (day)
	0	3	6	9	12	15	18	21	24	27
	Yolk color	9.00±0.00a	8.07±0.70b	7.40±0.83bc	6.87±1.06c	7.47±0.64bc	7.00±1.00c	7.27±1.28c	5.20±1.74d	5.53±1.88d	4.93±1.49d
Albumen color	9.00±0.00s	8.07±0.59b	7.53±0.99bc	7.53±0.83bc	7.20±0.77c	6.47±1.36d	6.13±1.60d	4.47±1.68e	3.20±1.32f	2.87±1.13f
Yolk spreadability	9.00±0.00a	8.27±0.59ab	7.47±1.19b	7.73±0.88b	7.73±1.10b	6.33±1.29c	7.67±1.40b	5.07±1.98d	4.87±2.00d	4.53±1.73d
Albumen spreadability	9.00±0.00a	8.07±0.59b	7.13±0.64c	7.60±0.74bc	7.00±0.76c	5.73±1.39d	5.40±1.50d	2.87±1.41e	2.33±1.18ef	2.07±1.22f
Off-flavor	9.00±0.00a	7.67±0.90b	8.40±0.63ab	8.27±0.59ab	8.27±1.22ab	7.73±1.03b	7.60±1.50b	6.40±1.80c	6.40±1.55c	6.60±1.92c
Freshness	9.00±0.00a	8.00±0.53b	7.20±0.68c	7.47±0.83bc	7.07±0.80c	6.20±0.94d	6.00±1.07d	3.67±1.40e	2.93±1.33f	2.87±1.06f
Overall acceptability	9.00±0.00a	8.00±0.53b	7.13±0.64c	7.53±0.83bc	7.00±0.85c	6.13±0.99d	5.93±1.10d	3.53±1.41e	2.80±1.37f	2.80±1.01f

Values are mean±SD (n=15). 9=excellent, 7=good, 5=moderate/marketable, 3=poor, 1=very poor. Means with the same letter in each row are not significantly different by Duncan's multiple range test (p<0.05).