Method of treating liquid egg and egg white with microwave energy to increase refrigerated shelf life.

摘要

A method of treating liquid egg white and liquid whole egg and the product obtained thereby which comprises subjecting the liquid egg white or the liquid whole egg to microwave energy for a time sufficient to inactivate or destroy a sufficient amount of micro-organisms contained therein without significantly reducing the egg protein functionality so as to prevent extended shelf life of the egg white or whole egg.