Table 11 Sensory test of raw eggs by ageTable 11. Sensory test of raw eggs by age (Unit: %)
Age | Eggs | Egg shell color1 | Egg shell texture2 | Fishy3 | Freshness4 | Comprehensive satisfaction5 |
20s(n=15) | Conventional | 4.00 | 3.27 | 4.60 | 3.47 | 3.60 |
Animal welfare | 3.07 | 3.00 | 4.47 | 3.60 | 3.60 |
P-value | 0.000 | 0.433 | 0.164 | 0.709 | 1.000 |
30s(n=15) | Conventional | 3.94 | 3.53 | 4.12 | 3.76 | 3.76 |
Animal welfare | 3.00 | 3.29 | 4.00 | 3.65 | 3.65 |
P-value | 0.000 | 0.410 | 0.431 | 0.696 | 0.632 |
40s(n=15) | Conventional | 3.76 | 3.65 | 4.24 | 3.65 | 3.47 |
Animal welfare | 2.65 | 3.29 | 4.29 | 3.88 | 3.88 |
P-value | 0.000 | 0.163 | 0.718 | 0.509 | 0.219 |
50s(n=15) | Conventional | 4.00 | 3.67 | 3.83 | 3.56 | 3.83 |
Animal welfare | 2.67 | 3.22 | 3.94 | 3.83 | 3.78 |
P-value | 0.000 | 0.016 | 0.695 | 0.491 | 0.884 |
Corresponding sample t-test result.1 Egg shell color is from 1 point (very light) to 5 point (very deep) (the higher the darkness).2 Egg shell texture is from 1 point (very rough) to 5 point (very smooth), and the results (the higher the smoothness).3 Egg odor is from 1 point (very strong) to 5 point (very weak) (the higher the weakness).4 Freshness is from 1 point (not completely fresh) to 5 point (very fresh) (the higher the freshness).5 Comprehensive satisfaction is from 1 point (not satisfied at all) to 5 point (very satisfied) (the higher the satisfaction).