Table 1. Texture profile analysis of the egg stored at different temperatures during storage

Items	Storage time (h)	Treatments			SEM1)
		25°C	4°C	–18°C
Hardness (kg.f)	12	1.38bz	1.14cy	1.50aw	0.024
	24	1.44by	1.22cy	1.55az	0.035
	36	1.51by	1.45cy	1.64ay	0.034
	48	1.63bx	1.50cx	1.75ax	0.042
	SEM2)	0.034	0.040	0.029
Springiness (%)	12	46.02a	48.40ax	42.25b	0.999
	24	44.30	45.25y	42.49	2.222
	36	44.81	44.22y	41.15	1.568
	48	43.43	45.74y	42.00	1.823
	SEM2)	1.999	1.460	1.631
Gumminess (kg.f)	12	0.26b	0.20b	0.44aw	0.036
	24	0.26b	0.22b	0.46az	0.020
	36	0.27b	0.21b	0.50ay	0.063
	48	0.28b	0.21b	0.56ax	0.023
	SEM2)	0.021	0.046	0.046
Chewiness (kg.f)	12	0.14b	0.11b	0.22aw	0.016
	24	0.10b	0.10b	0.24az	0.009
	36	0.11b	0.12b	0.28ay	0.029
	48	0.10b	0.13b	0.35ax	0.011
	SEM2)	0.013	0.021	0.020
Cohesiveness	12	0.23b	0.18b	0.30aw	0.020
	24	0.16b	0.18b	0.41az	0.021
	36	0.17b	0.16b	0.43ay	0.028
	48	0.15b	0.13b	0.47ax	0.008
	SEM2)	0.019	0.023	0.020

n=9.
n=12.
Mean values with different superscript letters within the same row differ significantly (p°C0.05).
Mean values with different superscript letters within the same column differ significantly (p°C0.05).