Why does the Haugh unit of a brown egg degrade rapidly when stored at room temperatures above 30°C in B2B markets?

The Haugh unit is the gold standard B2B mathematical measurement of egg albumen quality, calculated from egg weight and the height of the thick white. When a fresh egg is laid, its internal pH is slightly acidic (around 7.6), and the thick white is composed of a dense gel network of ovomucin-lysozyme complexes. If the eggs are stored in hot ambient conditions (above 30°C) in wholesale depots like Akbari Mandi, carbon dioxide ($CO_2$) gas dissolved in the albumen rapidly escapes through the shell pores. This loss of acid causes the internal pH of the egg white to rise to an alkaline 9.2. This alkaline shift causes the ovomucin protein fibers to unfold, disintegrate, and liquefy, transforming the thick gel into a thin, watery fluid. Consequently, the yolk flattens, and the Haugh unit drops from a fresh 85 to a degraded 50 within 48 hours. Using air-conditioned egg-holding rooms is vital to preserve premium value. Farmers can study cold-chain engineering in the Poultry Encyclopedia, buy refrigerated storage on Poultry Plaza, monitor daily rates on Poultry Rates, and trade on Murghi Mandi.