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Abstract
1. Preliminary results are reported from work on an application of ultrasonic pulse‐echo techniques to albumen quality testing of the hen's egg.
2. Measured values are presented for ultrasonic velocity and attenuation of compression waves in egg white of varying age, and of ultrasonic shear velocity in egg white.
3. It is concluded that the ultrasonic technique could prove superior to other techniques for automatic, non‐destructive testing of the hen's egg.