Table 12 Sensory test of boiled eggs by ageTable 12. Sensory test of boiled eggs by age (Unit : %)
| Age | Eggs | Fishy(without shell)1 | Albumin color2 | Elasticity of albumin3 | Taste4 | Comprehensive satisfaction5 |
| 20s(n=15) | Conventional | 3.60 | 2.80 | 3.80 | 3.67 | 3.67 |
| Animal welfare | 3.60 | 3.00 | 3.67 | 3.53 | 3.47 |
| P-value | 1.000 | 0.384 | 0.719 | 0.709 | 0.567 |
| 30s(n=15) | Conventional | 3.41 | 2.76 | 3.47 | 3.71 | 3.82 |
| Animal welfare | 3.29 | 2.94 | 3.53 | 3.71 | 4.00 |
| P-value | 0.431 | 0.332 | 0.826 | 1.000 | 0.593 |
| 40s(n=15) | Conventional | 3.53 | 2.82 | 3.41 | 3.82 | 3.76 |
| Animal welfare | 3.41 | 3.24 | 3.29 | 3.59 | 3.59 |
| P-value | 0.543 | 0.030 | 0.773 | 0.332 | 0.565 |
| 50s(n=15) | Conventional | 3.56 | 2.67 | 3.72 | 3.83 | 3.89 |
| Animal welfare | 3.22 | 3.22 | 3.06 | 3.78 | 3.72 |
| P-value | 0.454 | 0.056 | 0.062 | 0.863 | 0.579 |
Corresponding sample t-test result.1 Egg odor (without shell) is from 1 point (very bad) to 5 point (very good) (the higher the smell).2 Egg shell texture is from 1 point (very rough) to 5 point (very smooth), and the results (the higher the smoothness).3 Egg odor is from 1 point (very strong) to 5 point (very weak) (the higher the weakness).4 Freshness is from 1 point (not completely fresh) to 5 point (very fresh) (the higher the freshness).5 Comprehensive satisfaction is from 1 point (not satisfied at all) to 5 point (very satisfied) (the higher the satisfaction).