Temperature is the most important among several factors that are needed for optimum avian embryonic development during incubation. Previous studies have implied that incubation temperature may have an impact on chick quality and post hatch performance. The use and accuracy of different methodologies for the estimation of embryonic temperature and eggshell conductance values during incubation were determined in three trials. Results suggested that air cell temperature using transponders may be used for the estimation of embryo temperature from 12 through 19 days of incubation and the subsequent calculation of eggshell conductance and specific eggshell conductance values. A final trial was conducted to further substantiate the estimation of embryo temperature using air cell readings by implanting probes alongside transponders in the air cell. It was determined that further modifications are needed to perfect this particular method.

Avian embryonic development, hatchability, and post-hatch performance are greatly affected by temperature. Therefore, a pragmatic, minimally invasive, and industrially applicable method for the precise and accurate measurement of embryonic temperature is needed. The objective of this research was to develop such a method. Preliminary research concerning air cell depth profiles and the relationships of eggshell thickness to thermal gradients across the shells of broiler hatching eggs were determined. This provided information for appropriately positioning and timing wired thermistor probe insertion into egg air cells for the practical and accurate estimation of embryo temperature. The relationship between air cell temperature readings using transponders and wired thermistor probe network assemblies were likewise determined. Embryo temperature estimation using probes was shown to be a satisfactory, but their depth should be adjusted daily by 0.042 cm after Day 12 of incubation in order to mirror transponder temperature readings.

A dairy-based whipped topping consisting of 22.0 percent milk fat, 7.5 percent milk solids-not-fat, 12.0 percent sucrose, 10.0 percent corn syrup solids, 0.60 percent gum arabic, 0.06 percent carrageenin, 0.19 percent polyoxyethylene sorbitan rnonostearate, 0.19 percent polyoxythylene sorbitan tristearate, and 0.12 percent sodium stearoyl-2-lactylate was developed that would withstand the rigors of frozen storage. The best products were obtained when the topping was whipped on a Creamery Package 3M-30 continuous type ice cream freezer. Toppings whipped in the laboratory at temperatures higher or lower than -2.2 to -1.0 centigrade were weak and slightly wet. After 18 days frozen storage the toppings whipped at -2.2 centigrade had the best body and texture characteristics. Refrigerated storage after 18 days frozen storage resulted in an enlargement of the air cells and after about 10 days a stale flavor was detected. Commercial application of the formulation was considered feasible.

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