N.Y. Comp. Codes R. & Regs. tit. 1 § 190.9

Current through Register Vol. 46, No. 53, December 31, 2024

Section 190.9 - Terms descriptive of the white

(a) Clear. A white that is free from discolorations or from any foreign bodies floating in it. (Prominent chalazas should not be confused with foreign bodies such as spots or blood clots.)

(b) Firm (AA quality). A white that is sufficiently thick or viscous to prevent the yolk outline from being more than slightly defined or indistinctly indicated when the egg is twirled. With respect to a broken-out egg, a firm white has a haugh unit value of 72 or higher when measured at a temperature between 45° and 60° F.

(c) Reasonably firm (A quality). A white that is somewhat less thick or viscous than a firm white. A reasonable firm white permits the yolk to approach the shell more closely which results in a fairly well defined yolk outline when the egg is twirled. With respect to a broken-out egg, a reasonably firm white has a haugh unit value of 60 to 72 when measured at a temperature between 45° and 60° F.

(d) Weak and watery (B quality). A white that is weak, thin and generally lacking in viscosity. A weak and watery white permits the yolk to approach the shell closely, thus causing yolk outline to appear plainly visible and dark when the egg is twirled. With respect to a broken- out egg, a weak and watery white has a haugh unit value lower than 60 when measured at a temperature between 45° and 60° F.

(e) Blood spots or meat spots. Small blood spots or meat spots (aggregating not more than 1/8 inch in diameter) may be classified as B quality. If larger, or showing diffusion of blood into the white surrounding a blood spot, the egg shall be classified as loss. Blood spots shall not be due to germ development. They may be on the yolk or in the white. Meat spots may be blood spots which have lost their characteristic red color or tissue from the reproductive organs.

(f) Bloody white. An egg, the white of which has blood diffused through it. Such condition may be present in new-laid eggs. Eggs with bloody whites are classed as loss.

N.Y. Comp. Codes R. & Regs. Tit. 1 § 190.9