Egg quality during storage • The size of the air cell increases − water evaporates from the egg through shell • The egg white becomes thinner − ovomucin undergoes degradation • pH of white increases (from ~ 8 to ~9) − due to the loss of CO2 through the poresEgg quality during storage • The size of the air cell increases − water evaporates from the egg through shell • The egg white becomes thinner − ovomucin undergoes degradation • pH of white increases (from ~ 8 to ~9) − due to the loss of CO2 through the pores