ABSTRACT
One of the main objectives of food processing is to achieve uniform quality of raw materials and the final products. The demand for reliable, fast, and non-destructive quality assessment methods and postharvest handling of poultry egg has resulted in the development of many principles. The quality of poultry eggs is evaluated based on the physical, chemical, biological, and functional properties of eggs. The quality of eggshell is largely influenced by storage conditions, such as temperature and relative humidity, and stress conditions, such as impacts and vibration caused during transport and handling. In this chapter, the postharvest handling of eggs and quality assessment methods are described.
