PREPARING POULTRY PRODi'CT.S 



4!)/ 



them unfit for successful preservation by storiige or preser- 

 vative compounds are as follows: 



1. JVealc or Heated AV/r/.s-.— With fertile esKs the develop- 

 ment of the emhryo to a period correspond inj,' to eighteen 

 to twenty hours of normal incuhation temperatures hrings 



Appearance of ll new-laid egg when l^roken uiit. Xnle Imw the t!ii(;k 

 albiinien "stands up" as compared witli the thin alhunion whiidi co\"ers the 

 bottom of the dish. (Courtesy of University' of Missouri.) 



about tlie condition know n as heated. The infertile egg will 

 not show heat so cpiickl^', but in either ease the color of the 

 yolk is intensifietl, the yolk moves about with greater freedom 

 when the egg is rotatcrl, showing that the albiunen has become 

 less \dscous. While the yolk maintains its relative position 



