European food research and technology vol:222 issue:5-6 pages:727-732
The modern poultry industry is not satisfied with the traditional system of the handling and processing of eggs which is based on candling and visual inspection of the eggs. Currently, the operator of the conveyer does not have the opportunity to inspect 120 000 eggs per hour and to estimate the freshness, weight, bacterial infection, presence of technical spoilage, eggshell defects without elimination of subjectivity, fatigability and destruction. That is why the problem of automatization of egg quality control is rather difficult. In order to assure a high and consistent egg quality, an attractive and alternative strategy for determining the state of egg freshness can be achieved by sensors technologies. These techniques (e.g., near-infrared, mid-infrared, fluorescence spectroscopies, etc.) appear to be very promising for non-destructively determining egg freshness because they are relatively not expensive. Such methods cannot eliminate the need for more detailed physico-chemical analyses, but they may help to screen samples that require further examination.