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An alternative to produce such a product is to treat the non-pasteurized liquid eggs in their packaging for a long time, for 10 to 24 h at a temperature lower than the usual temperature of egg pasteurization in Hungary. Our purpose was to assess if the changes in proteins or their structure in liquid egg white kept at 50, 55, 60 degrees C for 24 h can be detected by Near Infrared Spectroscopy (NIR). Spectra were evaluated by mathematical statistics. Polar Qualification System (PQS) and discriminance analysis were applied. In case of storage at 50 degrees C, 100% of samples were correctly classified, this was also 100% with storage at 55 degrees C and 97.4% at 60 degrees C. 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