“…In contrast to Yenice et al (2016), other researchers found that conventionally produced eggs have better attributes of aroma, consistency, yolk color, flavor, and texture (Terčič et al, 2012). Even that the microbiological and dioxin counts of eggs produced under the pasture system are higher than those found in conventional eggs (Chilur Omkarappa et al, 2019;Guier-Serrano et al, 2022;Molnár & Szollosi, 2020), a situation that could affect the price in the retail market.…”