Table 3. pH value and the collagen content (mg/ml) of commercial egg (CE) and blue shelled egg (BE)
Items
CE
BE
SEM
pH
Whole egg
7.56
a
7.59
a
0.021
Egg yolk
6.28
a
6.34
a
0.040
Egg white
9.24
a
9.17
a
0.045
Collagen Contents
Whole egg
1.010
b
1.10
a
0.011
Egg yolk
1.57
b
1.66
a
0.016
Egg white
0.63
b
0.68
a
0.007