A Japanese chicken farm has developed a new method to extend the shelf life of eggs, which can reduce the cost of hatching. In general, the longer the shelf life of the eggs, the lower the hatching rate. For example, the hatching rate of eggs kept for 1 week is about 75%, and the hatching rate of eggs kept for 2 weeks is about 60%. With the new preservation method, eggs can be safely stored for 4 weeks and the shelf life is 2 times that of the original, provided that 60% of the hatching rate is guaranteed. In this way, chicken farms can meet the needs of hatching with a small amount of eggs, thereby greatly improving economic efficiency. The new preservation method is to put the eggs into a bag made of plastic film, and then put a deoxidizer into the bag to keep the bag in an oxygen-free environment. Finally, the bag is stored in a low-temperature storage room at a temperature of 10°C. . The preserved egg was 70% in 2 weeks, 68% in 3 weeks, and 60% in 4 weeks.
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