GRADING OF Poultry EGGs

Grading of Eggs

Grading of eggs is the sorting of eggs into different categories on the basis of some parameters like weight and internal quality in poultry. It helps in promoting identical packing and pricing and quality assurance to the consumers.

Importance Of Egg Grading

It stimulates the production of quality eggs and helps in reducing wastage. Straightforward market price reporting and easier advertising and establishment of brand names of the quality product are some of the other advantages of grading.

Types of Egg Grading

Basically, there is two way we can grade of eggs which is called BIS/ Agmark standard at the home. These are-

• Grade of table eggs based on egg weight

• Grade of table egg based on egg quality

But, it depends from country to country. Nevertheless, the requirement of egg grading more less the same worldwide. Therefore, I am going to elucidate the Indian which is called BIS/ Agmark standard.

1. Grade of table eggs based on egg weight

Table eggs are defined as an egg that is normally used as a consumer product in the household in our daily life. the more common table eggs items are egg fry, egg omelet, used in cake, bread, ice-cream, and other recipes.

Grade	Weight Per Egg (gram)	Weight per dozen eggs (gram)
Extra Large	60 and above	715 and above
Large	53 to 59	631 to 714
Medium	45 to 52	535 to 630
Small	38 to 44	456 to 634

2. Grade of table egg based on egg quality

Egg quality vitally depends on some common content of the egg. For instance, eggshell, egg white which is called albumin, Aircell and yolk. Summarise overall prerequisite below

Quality Factors	Grade-A	Grade-B
Shell	Unbroken. clean, sound, and normal shapes	Clean to moderately stained, sound but slightly abnormal
Airshell	4 mm or less in-depth. practically regular	8 mm or less in-depth, maybe free and slightly bubbly
Egg white	Clean and reasonably firm	Clear and slightly weak
Yolk	Fairly centered, practically free from defects, outline indistinct	It May be slightly off-centered, outline slightly visible

grading of eggs also depends on egg-containing feces in some instances. Some Emeria spp is responsible for causing intestinal coccidiosis to cause indigestion and leading low-grade eggs.

See also- Drugs for Intestinal coccidiosis in poultry

How to perform Egg grading manually?

1. The weight of the egg is to be taken with the help of egg’s weighing balance.

2. The eggshell is to be inspected visually for its cleanliness and the egg is to be candIed for judging the soundness of the eggshell.

3. By means of handling the egg, the shape of the air cell can be known. The depth of air cells can be measured with the help of a measuring scale.

4. The firmness of egg white and the position of yolk can be judged with the help of the candling of the shelled egg.

GRADING OF EGG BY USDA

According to the USDA, grading generally involves the sorting of products according to

• quality

• size

• weight,

• and other factors that determine the relative value of the product.

United States Weight Classes for Consumer Grades of Shell Eggs

SIZE OR WEIGHT CLASS	MINIMUM NET WEIGHT PER DOZON (OZ)	MINIMUM NET WEIGHT PER DOZON (LB)	MINIMUM WEIGHT FOR INDIVIDUAL EGGS AT RATE PER (OZ)
Jumbo	30	56	29
Extra large	27	50.5	26
Large	24	45	23
Medium	21	39.5	20
Small	18	34	17
Peewee	15	28	–

United States grades for individual shell eggs are

• AA

• A
• B

Summary of United States Standards for Quality of Individual Shell Eggs

Quality factor	AA quality	AA quality	A quality
Shell	Clean unbroken practically normal	Clean unbroken practically normal	Clean to slightly stained a Unbroken Abnormal
Air cell	1/2 in. or less in depth Unlimited movement and free or bubbly	3/16 in. or less in depth Unlimited movement and free or bubbly	Over 3/16 in. in depth Unlimited movement and free or bubbly
White	Clear Firm	Clear Reasonably firm	Weak and watery Small blood and meat spots present b
Yolk	Outline-slightly defined Practically free from defects	Outline-fairly well defined Practically free from defects	Outline-plainly visible Enlarged and flattened Clearly visible germ development but no blood Other serious defects

Dirty c	Check c
Unbroken; adhering to dirt or foreign material, prominent stains, moderate stained areas in excess of B quality	Broken or cracked shell but membranes intact, not leaking d

Note

a=Moderately stained areas permitted (~ of the surface if localized, or 1’6 if scattered). b=If they are small (aggregating not more than 1 in. in diameter). c=For eggs with dirty or broken shells, the standards of quality provide two additional qualities. d=Leaker has broken or cracked shell and membranes, and contents leaking or free to leak.

How to grade chicken eggs?

There are various way to grading chicken eggs. Basically, there are two world-class method for the grading of chicken egg perfectly-

• Agmark grading of eggs

• USDA method of egg grading

RELATED POST

DETERMINATION OF QUALITY OF EGGS

TOP ORGANIC EGG LAYING CHICKEN

Reference

Manual On Avian production And Management by Dr. Nilotpal Ghosh and Dr. Rajarshi Samanta

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