Quality parameters for Egg Shell are as follows:

  1. Clean: Free from foreign material, free from stains / discoloration. Considered it clean if it has specks, stains not enough to detect. Eggs that show traces of processing oil on the shell are clean
  2. Dirty: Unbroken, dirty with foreign material adhering to its surface. Prominent stains (1/32 of the surface if localized and 1/16 of the shell surface) if scattered.
  3. Practically Normal (AA/A): Usual shape, sound and free from thin spots. Ridges and rough area (not affecting shape and strength). Free from spots
  4. Abnormal: Unusual/Irregular shape. Faulty in soundness/strength. Pronounced ridges and thin spots

Quality parameters for Air Cell are as follows:

  1. Depth of Air Cell: The depth of air cell is the distance from its top to its bottom when the egg is held with the air cell upwards
  2. Free Air Cell: Air cell that moves freely towards the upper most point in the egg as egg is rotated slowly
  3. Bubbly Air Cell: A ruptured air cell resulting in one or more small separate air bubbles usually floating beneath the main air cell

Quality parameters for Egg White are as follows:

  1. Clear: White free from discoloration or any foreign bodies floating in it.
  2. Firm (AA): Thick and viscous white with yolk outline being slightly defined as it is twirled. Haugh’s (72) Unit when measured at a temperature of an egg between 7.2-10.80C.
  3. Reasonably firm (A): Less thick and viscous but with a well defined yolk outline when twirled. Haugh’s unit ranges from 60-72 at a temperature 7.2-10.8 degree centigrade.
  4. Weak & Watery (B): Weak and watery thin white with the weak yolk outline and comes in contact with the shell.
  5. Blood spots or meat spots (B): Blood spot should not be more than 1/8th inch. Larger or shows diffusion of blood into white usually classified as loss.
  6. Blood white: Egg with diffused blood in white and considered as loss.

Quality parameters for Egg Yolk are as follows:

  1. Outline slightly defined (AA): Indistinct out line and appears to blend on twirling. 2
  2. Outline fairly well defined(A): Distinct outline and do not blend easily
  3. Enlarged and flattened: Yolk appears flattened and flat.
  4. Practically free from defects (AA/A quality): No germ development and may show slight defects on surface.
  5. Blood due to germ development: Seen in fertile egg and also appears as blood rings. Usually they are termed as inedible eggs

General terms:

  1. Loss: Inedible, smashed, broken, leaking and often contaminated eggs are kept under this category.
  2. Inedible: Eggs with Black rots, Yellow rots, Blood rings.
  3. Leaker: Exudation of egg contents through the broken egg shell.

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