Egg quality during storage •The yolk enlarges and the membrane weakens (water moves from white to yolk, viscosity decreases, yolk becomes flatter and spreads farther) • Deterioration of odor & flavor • Increased storage temperature accelerates loss of qualityEgg quality during storage •The yolk enlarges and the membrane weakens (water moves from white to yolk, viscosity decreases, yolk becomes flatter and spreads farther) • Deterioration of odor & flavor • Increased storage temperature accelerates loss of quality