1. Poultry Judging Workshop

2. Egg Grading

3. Grading Standards Quality Yardsticks
Establish a common language that enables buyers and sellers to communicate about egg quality.
Basis for settling disputes related to egg quality.
Establishes a basis for fair, competitive bidding between suppliers.
Assures the buyer of product quality on a continuous basis regardless of supplier.
Before discussing the various components of the U.S. Grade Standards, it is important to understand their use and the reason why we have standards for grading eggs. Standards for shell eggs were developed to provide uniformity within the industry.
Try to imagine what eggs would look like at retail if there was little or no effort put forth by egg processors to assure uniformity of egg quality.
Standards and grades form what I like to call a quality yardstick that...
Establishes a common language that enables buyers and sellers to communicate about egg quality.
Is used as a basis for settling disputes related to egg quality.
Establishes a basis for fair, competitive bidding between suppliers.
Assures buyer product quality of a continuous basis regardless of supplier.
These are just a few of the reasons why grading standards are important.

4. Egg Grading
Interior Quality
Exterior Quality
Breakout eggs

5. Interior quality Graded by AA, A, B, and inedible
Most important egg quality measurement
Accomplished by candling

6. Exterior factors are determined during the candling of eggs
Exterior factors are determined during the candling of eggs. There are two methods for candling eggs. The most commonly used is mass candling. This method is used in the industry today, mainly because of the high volume of eggs graded at the processing level. During the scanning, eggs are conveyed on rollers over high intensity lights. While candling is used to determine interior quality, it is also used to detect exterior factors like checked and leaking eggs. It is not uncommon for as many as 1 million eggs to go across a mass scanner in an 8-hour period at some of the high volume plants in existence today.
A candler will make quality determinations on 100,000 eggs per hour if the processing machine averages 275 CPH.

7. Another method is hand-candling
Another method is hand-candling. This method is primarily used to check samples of eggs that have been candled using mass-scanners. While not practical to hand candle all eggs, this method provides for better accuracy in determining quality factors for obvious reasons. Mainly the candler can observe one egg at a time as opposed to the mass-scanning process where determinations must be made in a split second without the luxury of pausing for a second look. So we can properly identify exterior grade factors, the candling light should also have a case light.
Case light

8. Interior Quality – Egg Structure

9. Interior Quality – Egg Structure

10. Interior Quality Factors
Size of Air cell
Condition of Yolk
Condition of the Albumen (white)

11. Air Cell Size As egg ages, air cell gets larger Air cell Small
Newly Laid Egg
Air cell
Small
AA Quality
As egg ages, air cell gets larger
A Quality
Medium
When an egg is first laid, it has little or no air cell. It’s temperature is about 105 degrees. As the egg cools, the liquid egg meat contracts more than the shell and as a result the inner shell membrane separates from the outer shell membrane to form an air cell.
B Quality
Large
Time

12. Size of the Air Cell Dime Quarter Nickel
When an egg is first laid, it has little or no air cell. It’s temperature is about 105 degrees. As the egg cools, the liquid egg meat contracts more than the shell and as a result the inner shell membrane separates from the outer shell membrane to form an air cell.
The air cell is the easiest quality factor to evaluate as we can use a measuring device to measure its size objectively.
The size or depth of the air cell is evaluated using the air cell gauge. The depth is measured at the point of greatest distance between the top of the air cell and an imaginary plane passing through the egg at the lower edge of the air cell where it touches the shell.
Dime Quarter
Nickel

13. This is how an air cell gauge is to be used.

14. Consumer Grades
The interior quality of these candled eggs can be compared. The factors to consider are the condition of the yolk and white and the size of the air cell. From left to right are AA, A, and B qualities. Normally the air cell is in the large end of the egg. Note how plainly you can view the yolk outline on the egg on the right. The distinctness of the yolk outline is governed by three factors.
1. The thickness and consistency of the white.
2. The condition of the yolk.
3. Color of the yolk. B AA A

15. Grade - AA Air cell < 1/8” Yolk White is clear and firm
Free of defects
Slightly defined
White is clear and firm
AA quality eggs have an air cell measuring one-eighth inch or less in depth. The yolk is practically free (AA or A) of defects with the outline only slightly defined. The white is clear and firm.

16. Grade - A Air cell £ 3/16” Yolk White is clear and reasonably firm
Free of defects
Fairly well defined
White is clear and reasonably firm
A quality eggs have an air cell measuring three-sixteenth inch or less in depth. The white is clear and reasonably firm and the yolk is practically free of defects with the outline fairly well defined.

17. Grade - B Air cell > 3/16” Yolk White is clear, weak, and watery
Defects present
clearly defined
White is clear, weak, and watery
Small blood or
meat spots £ 1/8”
The B quality eggs air cell may be over three sixteenths inch in depth and the white may be weak and watery. The yolk outline may be clearly defined as enlarged and flattened and show definite or serious defects that do not render the egg inedible. Small blood or meat spots that aggregate not more than one-eighth inch in diameter may be present.

18. 3/8 inch depth
Again, just a reminder that the air cell is measured by depth. B

19. Air cell Ruptured Air bubbles A B
Here you can see air bubbles in the middle of these eggs. The air cell ruptured, causing separate air bubbles to float beneath the main air cell. The egg on the left is A quality and the egg on the right is B quality because of the distinctiveness of the yolk outline, not because of the location of the air cell.
The air cell can be free and bubbly. A B
Grade based on distinctiveness of the yolk outline, not because of the location of the air cell

20. Blood or meat spot B Grade Egg
--small spots that are less than one-eighth inch in diameter
Occasionally, eggs contain blood or meat spots, as shown here. Candlers try to remove these eggs, but small spots that are less than one-eighth inch in diameter are quite difficult to detect during mass-scanning. Therefore, there is a small tolerance for these eggs in consumer egg grades. These eggs are called B *.

21. Inedible – meats or bloods > 1/8”
These eggs contain large blood or meat spots over one-eighth inch in diameter and are classified as loss eggs. While not harmful, these eggs are removed during the candling process. In some plants they may be salvaged for animal food.

22. This is a meat spot in the candled appearance.
Inedible

23. Broken out appearance of meat spot
Broken out appearance of meat spot. Again if the , if the spot is more than 1/8 inch it is a large meat spot or loss egg. If it is less it is classified as a B*.
Meat Spot

24. Bloody White
Occasionally, an egg has blood that is diffused into the white. This is usually quite visible during the candling process, and this type of loss egg can be removed easily.
Inedible

25. Bloody White
Nothing much here to salvage this is a bloody white or loss egg. Zero tolerance for this type of egg in the three consumer grades.

26. Egg Grading – Exterior Quality

27. Exterior quality Graded by A, B, and dirty
Used to reduce the number of eggs with defects that detract from the egg’s appearance or that reduce the survivability of the egg to the consumer

28. Exterior quality factors
Stains
Adhering dirt or foreign material
Egg shape
Shell texture
Ridges
Shell thickness
Body checks
Grade AA and A eggs are free of stains, dirt, ridges, and body checks. Shell is uniformly thick and properly shaped without significant calcification. “the perfect egg”

29. STAINS Clean – Grade AA, A Slight or Moderate stains – B
Prominent Stain - Dirty
There are three types of stains. Lets take a look at each.

30. Stain Intensity Slight Moderate Prominent Stains Cage Marks B Grade
Stains on the egg shell are classified according to the intensity and the area covered. Intensity is shown here. Going from left to right are examples of slight, moderate, and prominent intensity. The top row shows stains and the bottom row shows cage marks. Eggs that are stained are either classified as B grades or dirties. Lets discuss the difference.
B Grade
Dirty

31. Slight Stains – B grade eggs
Slight stains on these eggs are classified as B quality regardless of the amount of shell surface involved. The two eggs on the top row are stains, and the two eggs on the bottom row are cage marks.

32. Stains - moderate B Grade egg Dirty Yolk Feathers Albumen
Less than 1/16 of shell if stain is scattered.
Less than 1/32 of shell if stain is localize
Dirty
≥ 1/16 of shell if scattered and ≥1/32 if localized
Any adhering dirt, manure, or foreign matter
Yolk
Feathers
Albumen

33. Moderate Stain Grade - B ≤ 1/32” Localized
This egg has a moderate stain that is localized and does not cover more than one thirty-second of the shell surface. It is classified as B quality. If moderate stains were scattered and did not cover more than one-sixteenth of the shell surface, the egg would also be classified as B quality.

34. Moderate stains Grade - Dirty > 1/16” scattered
This egg has moderate stains that are scattered and cover more than one-sixteenth of the shell surface. It is classified as a dirty. If moderate stains are localized and cover more than one thirty-second of the shell surface, the egg would also be classified as a dirty.

35. Prominent Stains (3- dimensional)
These eggs have prominent stains and are classified as dirties.
Dirts

36. Dirty eggs – foreign matter
These eggs are also classified as dirties. The egg on the left has adhering yolk on the shell. The egg on the right has adhering dirt, manure, or other foreign material on the shell.
Yolk
Manure/dirt

37. Shell shape – Grade AA or A
Practically Normal - a shell that approximates the usual shape and is sound and free from thin spots.
Ridges and rough areas that do not materially affect the shape and strength of the shell are permitted (AA and A quality).
As it relates to the shell, this is the definition of practically normal.

38. Shell Shape – AA or A Ideal Misshapen but normal
As I stated earlier, the shape and strength of the shell are factors in determining exterior quality. The egg on the left has a normal shape. It could also be defined as an ideal egg, meaning it has an oval shape with one end larger than the other, and it tapers toward the smaller end. The other three eggs are also practically normal. They are all sound (unbroken) and free of thin spots. All are AA or A quality for shape.
Misshapen but normal

39. Shell Shape AA or A grade Eggs B grade Eggs
Eggs on the top row are also AA or A quality for shell shape and strength. Ridges and rough areas that do not materially affect the shape and strength of the shell are permitted. Eggs on the bottom row have somewhat unusual to decidedly misshapen shells and are designated as B quality.

40. Misshapen with ridges Grade B Ridges and/or Bulges
These B quality eggs have definite ridges or bulges that cause their shapes to be abnormal.

41. Shell Strength Thin Spots in Shell Grade B
These are B quality eggs because of shell shape and strength. The egg on the left has a very porous, thin, weak shell. The other two are views of eggs that have obvious thin areas.
Grade B

42. Shell texture
Calcium deposits < 1/8” In diameter and tightly adhering which do not weaken shell.
Small calcium deposits on the shell are permitted in AA quality if they do not adversely affect the shell shape or strength. The small deposits on the small end of this egg are tightly adhering and do not weaken the shell; therefore, the egg may be classified as AA or A quality.
Grade A

43. Shell texture Grade B Calcium Deposits > 1/8” in diameter
Larger calcium deposits, as shown on these eggs, affect the shape of the egg. They may also indicate a thin shell that would cause the shell to be weakened. These eggs would be downgraded to B quality.

44. Body checks Present – Grade B
This shows two views of an egg with a body check. The shell cracked while the egg was still in the body of the hen. It was repaired by the deposit of additional shell over the cracked area before the egg was laid. If the shell is not sufficiently healed over the shell could be thin or weak, as shown here. The egg must be downgraded to B quality.

45. Grade A Eggs
These two eggs have sound shells. They also have unusual marks on the shells that inexperienced candlers may confuse with checks or body checks. These marks can be caused by the chicken’s toenail or if the egg rolls against the cage wire immediately after being laid before the cuticle is dry. These markings should not cause the egg to be downgraded.

46. Carcass Grading

47. Carcass Grading Grades of carcasses Factors for judging:
A, B, or C
Factors for judging:
Exposed Flesh
Missing Parts
Disjointed and broken bones
Carcasses are always judged based on the part with the lowest grade defect.

48. Carcass Grading Exposed Flesh
Carcasses are down graded for cuts, tears and trims based on:
The amount of exposed flesh
Carcass weight
Part affected
Each part (6) is graded separately
Breast, Back, Wing (x2), legs (x2)
Hair or down feathering is permitted and is classified as a Grade A carcass if no other defect present

49. Carcass Grading Exposed Flesh
Wings
Back
Breast
Legs

50. Carcass Grading Exposed Flesh - 2 to 6 lbs
Grade A
Up to 1/4 inch on breast and legs
Up to 1 inch on back and wings
Grade B
No more than 1/3 exposed flesh on each part of carcass without meat yield being appreciably affected
Grade C
No limit on fleshed removed

51. Carcass Grading Exposed Flesh - 6 to 16 lbs
Grade A
Up to ½ inch on breast and legs
Up to 2 inch on back and wings
Grade B
No more than 1/3 exposed flesh on each part of carcass without meat yield being appreciably affected
Grade C
No limit on fleshed removed

52. Carcass Grading Exposed Flesh - > 16 lbs
Grade A
Up to ½ inch on breast and legs
Up to 3 inch on back and wings
Grade B
No more than 1/3 exposed flesh on each part of carcass without meat yield being appreciably affected
Grade C
No limit on fleshed removed

53. Carcass Grading Exposed Flesh
Processing cuts near the vent and/or breast opening less than 1” beyond the opening are acceptable.
Grade A
Grade B

54. Carcass Grading Exposed Flesh
Grade A
Grade B

55. Carcass Grading Exposed Flesh
If more than one cut on same carcass and/or part ……….
Add the amount of exposed flesh to determine the grade of each part.

56. Carcass Grading Missing Parts
Wings
Back
Others

57. Carcass Grading Missing Parts - Wings
Grade A
To 1st Joint
Grade B
To 2nd Joint
Grade C
To 3rd Joint

58. Carcass Grading Missing Parts - Back
No wider than base
of tail
Grade A = base of tail
< halfway = Grade B
Half way to hips
> Halfway = Grade C
Hips

59. Carcass Grading Missing Parts - tail
Grade A

60. Carcass Grading Missing Parts - tail
Grade A

61. Carcass Grading Missing Parts - Back
Grade B
Grade C

62. Carcass Grading Missing Parts – No Grade
Past hips making
It a No Grade
Missing part of
back

63. Carcass Grading Missing Parts – No Grade

64. Carcass Grading - Disjoints
Grade A
Have up to 1 disjointed bone
Grade B
Have up to 2 disjointed bones and no broken bones or 1 disjoint and 1 non-protruding broken
Grade C
No limit on disjointed (> 2)

65. Carcass Grading Disjoints - Knee
Knee disjointed

66. Carcass Grading Disjoints - Knee
Knee disjointed
Hung twisted outward

67. Carcass Grading Disjoints - Elbow
Disjointed
Elbow

68. Carcass Grading Disjoints - Elbow
Disjointed
Shoulder

69. Carcass Grading Broken bones
Grade A
No broken bones
Grade B
One non-protruding broken
Grade C
No limit on no. of broken bones
Protruding broken bones