Hi All,
Just wondering if anyone knows of any peered review literature on the following:
I want to know at what levels Oxygen/Carbon Dioxide need to be set at to inhibit microbial growth and maintain egg quality of hard boiled eggs.
The process provides a final pH of around 2.5 eggs are placed in brine solution, cooked etc so microbial isolation at final product is <100 SPC.
Is a level of 50% CO2 and 10% O2 appropriate?