Egg Grading and Quality Factors

Egg Grading

• Egg grading is dependent upon internal quality factors, such as condition of egg white and yolk, air cell size, which are determined by candling.
• External quality factors include shape, texture, cleanliness, and soundness of the shell.
• Egg grading also involves examination of internal quality factors, such as blood spots, double yolks, or air cell size.
• The USDA has specifications for eggshell, air cell, egg white, and egg yolk characteristics.

Egg Sizes

• Sizes are determined by weight.
• There are six weight categories: peewee, small, medium, large, extra-large, and jumbo.
• Each size category receives a different price on the farm and at the retail level.
• Minimum average weight for one dozen eggs:
  • Peewee: 15 oz
  • Small: 18 oz
  • Medium: 21 oz
  • Large: 24 oz
  • Extra Large: 27 oz
  • Jumbo: 30 oz

Large Scale Poultry Industry

• The poultry industry consists of many interlinked segments, often owned by the same company, known as vertical integration.
• Vertical integration allows for maximum control of the products produced and efficient development of high-quality products.
• The industry structure consists of eight steps: primary breeders, breeders, hatchery, growout farms, processing plants, further processing, transportation, and marketing.

Packaging Label

• The sell-by date is not required but is preferred by stores for dating and quality assurance.
• The plant code traces the facility that produced the product and tracks the product in case of a recall.
• Grade A is the best quality, with plump, bruise-free, and no broken bones.
• Nutritional facts, serving sizes, and labeling claims must be valid.

Animal Welfare Concerns

• Objections to housing/cages and concerns about behavioral problems due to production systems.
• Concerns about management practices, such as forced molting, debeaking, and toe trimming.
• Objections that poultry do not get exercise, are not allowed to nest, take a dust bath, and become bored.

Egg Parts

• Air Cell: the air pocket at the large end of the egg that forms between the inner and outer shell membranes.
• Albumen: the white of the egg that contains primarily water and protein.
• Chalazae: two white cords attached to each side of the yolk that hold the yolk in the center of the egg.
• Germ disc: the genetic material supplied by the hen, which is the white spot on the surface of the yolk.
• Shell: the egg's outer covering made mainly of Calcium Carbonate.
• Shell membranes: the membranes between the shell and the liquid portion of the egg.

Poultry Processing

• Shackling: hanging birds upside down.
• Stunning: electrical stunning delivers a current through a water bath to deem the bird unconscious.
• Bleeding: blood exists the carcass through the cut jugular vein.
• Scalding: high-water temperature serves to loosen the connection of feathers to the skin.
• Picking: refers to feather removal.
• Removal of feet, head, neck, and oil glands.
• Evisceration: removal of internal organs.
• Washing the carcass.
• Chilling: carcass temperature must be reduced to prevent microbial growth.
• Cut-up and deboning.

Carcass Yield Grade

• The USDA grades for poultry are A, B, and C.
• Grade A is the highest quality, virtually free from defects, with no broken bones, and a good covering of fat under the skin.
• Grade B has 1/3 or less exposed flesh on each part, no broken bones, and missing parts up to the second wing joint.
• Grade C has no limit to any area.
• Grades B and C poultry are usually used in further-processed products or sold at retail without grade identification.

What is Poultry?

• Poultry refers to domestic birds raised for their meat, eggs, or feathers.
• Common types of poultry include chickens, ducks, turkeys, and geese.

Class, Breed or Variety

• A class is a group of breeds with common characteristics.
• A breed is a group of birds with distinctive characteristics.
• A variety is a subdivision of a breed, with differences in feather color, comb type, size, beards, muffs, and/or feathers on legs.

Life Cycle of a Chicken

• Chickens start as eggs laid by hens.
• Eggs are kept warm in a nest or incubator for 21 days.
• Chicks hatch from eggs and grow into adult chickens.
• Hens lay more eggs to continue the cycle, and cocks fertilize eggs to create embryos.

Poultry Digestion

• Crop: an expanded, muscular pouch near the gullet or throat.
• Proventriculus: acts as the true stomach of a bird.
• Gizzard: an organ found in the digestive tract of a chicken.

Health

• Ideal living conditions: 50-75°F for adult birds.
• Bird temperature: 105 to 109°F.
• Heart rate: 220-360 beats per minute.
• Respiratory rate: 12-37 breaths per minute.

Herd Health Management

• Veterinarian-Assisted Planning provides professional advice on vaccinations and preventative medical practices.
• Sanitation practices reduce the number of microorganisms, which thrive in manure and organic waste materials.

Poultry Industry

• Feed mill
• Breeders
• Hatchery
• Growout farms
• Processing plants
• Further processing
• Transportation and marketing

Poultry Processing

• Shackling: hanging birds upside down.
• Stunning: electrical stunning to deem the bird unconscious.
• Bleeding: blood exits the carcass through the cut jugular vein.
• Scalding: loosens the connection of feathers to the skin.
• Picking: feather removal.
• Removal of feet, head, neck, and oil glands.
• Evisceration: removal of internal organs.
• Washing the carcass.
• Chilling: reducing carcass temperature to prevent microbial growth.

Carcass Yield Grade

• USDA grades for poultry: A, B, and C.
• Grade A: highest quality, virtually free from defects.
• Grade B: 1/3 or less exposed flesh on each part, no broken bones.
• Grade C: no limit to any area.

Requirements for Packaging Label

• Sell By: used for quality assurance, not required.
• Plant Code: traces the facility that produced the product for recall purposes.
• Grade of chicken: indicates quality.
• Nutritional facts: include serving sizes, fat, sugar, sodium, and carbohydrates.
• "Keep Refrigerated": following label regulations.
• Labeling claims must be valid, e.g., "Organic" certification.

Animal Welfare Concerns

• Objections to housing/cages and behavioral problems due to production systems.
• Concerns about management practices, such as forced molting, debeaking, and toe trimming.
• Concerns that poultry do not get exercise, are not allowed to nest, take dust baths, and become bored.

Egg Parts

• Air Cell: the air pocket at the large end of the egg.
• Albumen: the white of the egg, primarily water and protein.
• Chalazae: two white cords attached to each side of the yolk.
• Germ disc: the genetic material supplied by the hen, a white spot on the yolk.
• Shell: the egg's outer covering, mainly Calcium Carbonate.
• Shell membranes: the membranes between the shell and the liquid portion of the egg.

What is Poultry?

• Poultry refers to domestic birds raised for their meat, eggs, or feathers.
• Common types of poultry include chickens, ducks, turkeys, and geese.

Class, Breed or Variety

• A class is a group of breeds with common characteristics.
• A breed is a group of birds with distinctive characteristics.
• A variety is a subdivision of a breed, with differences in feather color, comb type, size, beards, muffs, and/or feathers on legs.

Life Cycle of a Chicken

• Chickens start as eggs laid by hens.
• Eggs are kept warm in a nest or incubator for 21 days.
• Chicks hatch from eggs and grow into adult chickens.
• Hens lay more eggs to continue the cycle, and cocks fertilize eggs to create embryos.

Poultry Digestion

• Crop: an expanded, muscular pouch near the gullet or throat.
• Proventriculus: acts as the true stomach of a bird.
• Gizzard: an organ found in the digestive tract of a chicken.

Health

• Ideal living conditions: 50-75°F for adult birds.
• Bird temperature: 105 to 109°F.
• Heart rate: 220-360 beats per minute.
• Respiratory rate: 12-37 breaths per minute.

Herd Health Management

• Veterinarian-Assisted Planning provides professional advice on vaccinations and preventative medical practices.
• Sanitation practices reduce the number of microorganisms, which thrive in manure and organic waste materials.

Poultry Industry

• Feed mill
• Breeders
• Hatchery
• Growout farms
• Processing plants
• Further processing
• Transportation and marketing

Poultry Processing

• Shackling: hanging birds upside down.
• Stunning: electrical stunning to deem the bird unconscious.
• Bleeding: blood exits the carcass through the cut jugular vein.
• Scalding: loosens the connection of feathers to the skin.
• Picking: feather removal.
• Removal of feet, head, neck, and oil glands.
• Evisceration: removal of internal organs.
• Washing the carcass.
• Chilling: reducing carcass temperature to prevent microbial growth.

Carcass Yield Grade

• USDA grades for poultry: A, B, and C.
• Grade A: highest quality, virtually free from defects.
• Grade B: 1/3 or less exposed flesh on each part, no broken bones.
• Grade C: no limit to any area.

Requirements for Packaging Label

• Sell By: used for quality assurance, not required.
• Plant Code: traces the facility that produced the product for recall purposes.
• Grade of chicken: indicates quality.
• Nutritional facts: include serving sizes, fat, sugar, sodium, and carbohydrates.
• "Keep Refrigerated": following label regulations.
• Labeling claims must be valid, e.g., "Organic" certification.

Animal Welfare Concerns

• Objections to housing/cages and behavioral problems due to production systems.
• Concerns about management practices, such as forced molting, debeaking, and toe trimming.
• Concerns that poultry do not get exercise, are not allowed to nest, take dust baths, and become bored.

Egg Parts

• Air Cell: the air pocket at the large end of the egg.
• Albumen: the white of the egg, primarily water and protein.
• Chalazae: two white cords attached to each side of the yolk.
• Germ disc: the genetic material supplied by the hen, a white spot on the yolk.
• Shell: the egg's outer covering, mainly Calcium Carbonate.
• Shell membranes: the membranes between the shell and the liquid portion of the egg.

Learn about the USDA's requirements for grading fresh shell eggs, including internal and external quality factors and the process of candling. Understand how eggs are inspected for defects and graded accordingly.