<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0188-6266</journal-id>
<journal-title><![CDATA[Acta universitaria]]></journal-title>
<abbrev-journal-title><![CDATA[Acta univ]]></abbrev-journal-title>
<issn>0188-6266</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Guanajuato, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0188-62662016000400012</article-id>
<article-id pub-id-type="doi">10.15174/au.2016.909</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Temperature and shelving period effect on albumin height and color of supermarket eggs sold in northwest Mexico]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de la temperatura y tiempo de almacén en la altura de la albúmina y el color del huevo de supermercado en el noroeste de México]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barreras Serrano]]></surname>
<given-names><![CDATA[Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Figueroa Saavedra]]></surname>
<given-names><![CDATA[Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez López]]></surname>
<given-names><![CDATA[Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez Linares]]></surname>
<given-names><![CDATA[Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Juárez Cervantes]]></surname>
<given-names><![CDATA[Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Autonomous University of Baja California Institute of Veterinary Research ]]></institution>
<addr-line><![CDATA[Mexicali ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2016</year>
</pub-date>
<volume>26</volume>
<numero>4</numero>
<fpage>12</fpage>
<lpage>18</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0188-62662016000400012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0188-62662016000400012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0188-62662016000400012&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Changes in albumin height and yolk color of supermarket eggs were determined by a regression model with dummy variables after periods of 1, 3 and 6 days. A first group included eggs stored above 25 ºC, while the second included eggs stored below 25 ºC. It was found that although on day one, eggs in both group were classified in the highest quality category, after six days a reduction in albumin height placed both groups in the second quality classification. However, it was found that percentage loss for group below 25 ºC was smaller than reduction in group above 25 ºC. Percentage of change in yolk color measured by L* a* and b* was smaller for the group above 25 ºC. Results indicate that when temperature in a supermarket reaches 25 ºC or more, eggs should not be stored for more than six days.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Mediante regresión lineal con variables ficticias, se determinaron los cambios en altura de albúmina y color de la yema en huevos de supermercado en anaquel durante 1, 3 y 6 días. Los huevos fueron congregados en dos categorías: un grupo con temperatura ambiental mayor a 25 ºC y otro con temperatura inferior a 25 ºC. Se encontró que ambos grupos iniciaban su vida de anaquel con la clasificación cualitativa más alta, pero que al sexto día disminuía a la segunda categoría. Sin embargo, el grupo almacenado por debajo de 25 ºC presentaba un menor efecto sobre la altura de la albúmina. Los cambios porcentuales en el color de yema medidos con L* a* y b* fueron inferiores para el grupo por abajo de 25 ºC. Los resultados indican que cuando la temperatura alcanza o rebasa los 25 ºC, los huevos no deben permanecer en el anaquel más de una semana.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Egg]]></kwd>
<kwd lng="en"><![CDATA[albumin height]]></kwd>
<kwd lng="en"><![CDATA[color]]></kwd>
<kwd lng="en"><![CDATA[temperature, storage]]></kwd>
<kwd lng="es"><![CDATA[Huevo]]></kwd>
<kwd lng="es"><![CDATA[altura de albúmina]]></kwd>
<kwd lng="es"><![CDATA[color]]></kwd>
<kwd lng="es"><![CDATA[temperatura]]></kwd>
<kwd lng="es"><![CDATA[almacenamiento]]></kwd>
</kwd-group>
</article-meta>
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