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The sensory function of eggs primarily pertains to their visual and olfactory characteristics, which can indicate freshness and quality. Fresh eggs typically have a smooth, clean shell and a clear, firm egg white, while older eggs may have a dull shell and a runny yolk. Additionally, the smell of an egg can signal spoilage; a rotten egg often emits a distinct sulfurous odor. These sensory cues help consumers assess the edibility and quality of eggs before consumption.

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