Questions and Answers
By what set of standards are interior shell eggs graded?
US Standards of Interior Quality for Individual Shell Eggs
What are the USDA quality grades for interior shell eggs?
AA, A, B, Loss
What part of the egg should lie against the candling aperture to view the interior contents?
The large end
At what angle should the egg rest against the candling aperture?
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When grading the interior quality of shell eggs, you should evaluate the exterior egg quality in assigning a grade.
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What is the temperature of a freshly laid egg?
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A freshly laid egg has no air cell.
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What part of the egg forms the air cell?
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As an egg ages, what causes the air cell to continue to get bigger?
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What factors affect the speed of the air cell increasing in size?
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What is the maximum depth of the air cell for a AA egg?
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What is the depth of the air cell for A eggs?
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What is the depth of the air cell for a B egg?
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What tool can be used to measure the air cell depth?
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What causes the initial air cell to form?
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What three yolk factors are considered when evaluating interior egg quality?
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As an egg ages, the yolk decreases in size.
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What happens to the yolk shape as it ages?
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The thickness of the albumen affects the yolk shadow outline.
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Yolk color is difficult to determine when candling.
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Should the candler focus more on the yolk outline or the depth of the yolk shadow when evaluating interior quality?
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What can make it difficult to detect yolk defects?
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What causes the presence of blood in fertile eggs?
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What are the 4 layers of albumen in fresh eggs?
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What are foreign bodies in interior eggs?
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What happens to the albumen as an egg ages?
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How big does a meat spot need to be to consider an egg a loss?
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Blood spots are caused by germ development.
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What are meat spots?
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Loss eggs occur due to meat spots or blood spots only.
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Study Notes
Grading Standards and Quality
- Interior shell eggs are graded based on the US Standards of Interior Quality.
- USDA quality grades for interior shell eggs include AA, A, B, and Loss.
Egg Examination Techniques
- The large end of the egg should be positioned against the candling aperture for inspection.
- The optimal angle for resting the egg against the candling aperture is 45 degrees.
Interior vs. Exterior Quality
- Evaluation of exterior egg quality does not influence interior shell egg grading.
Freshly Laid Eggs
- A freshly laid egg has a temperature of approximately 105°F.
- Fresh eggs have either no air cell or a very small one due to their recent laying.
Formation and Aging of the Air Cell
- The air cell forms when the egg cools post-laying, causing the inner shell membrane to shrink.
- As the egg ages, the air cell expands due to evaporation of water.
Factors Influencing Air Cell Size
- The expansion rate of the air cell is affected by temperature, humidity, egg age, and texture.
- For a AA grade egg, the maximum air cell depth is up to 1/8 inch.
- An A grade egg has an air cell depth of 1/8 to 3/16 inch, while a B grade egg's air cell depth exceeds 3/16 inch.
Measuring and Observations
- An Official Egg Air Cell Gauge is used to measure air cell depth.
- The yolk quality assessment considers yolk size/shape, distinctness of its outline, and any defects.
Yolk Characteristics
- The yolk increases in size with age, and as it ages, it flattens out.
- Yolk shadow outlines can be less distinct if the albumen is thick.
Detecting Yolk Defects
- Difficulties in detecting yolk defects may arise from a thick albumen.
- Candlers should prioritize assessing the yolk outline over depth of the yolk shadow when grading quality.
Blood and Meat Spots
- Blood presence in fertile eggs is due to germ development, but blood spots are not directly caused by this development.
- Meat spots are defined as either blood spots that have lost their red color or tissue from the hen's reproductive organs, with losses recognized if they measure 1/8 inch in diameter.
Albumen Changes Over Time
- Albumen weakens and becomes watery as the egg ages, allowing freer movement of the yolk.
Loss Eggs Characteristics
- Loss eggs can result from a variety of defects, including but not limited to meat spots, blood spots, stuck yolks, or the presence of cooked or frozen contents.
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Description
Test your knowledge on the grading standards and classifications of interior shell eggs. This quiz will cover USDA quality grades, inspection processes, and more related to egg quality. Perfect for students in agricultural sciences or food safety programs.
