Hot-fill process provides extended-shelf-life liquid eggs

Research at North Carolina State University during the mid- to late 1980s resulted in commercially viable extended-shelf-life liquid egg products. The three investigators, Ken Swartzel, Hershall Ball, and Mohammad Samimi, were able to apply aseptic technology to egg products to achieve a shelf life of more than 12 weeks under refrigerated conditions. This new process revolutionized the concept of liquid egg products, since conventional liquid egg products had a refrigerated shelf life of only ab…