1 CRR-NY 190.10NY-CRR
1 CRR-NY 190.10
1 CRR-NY 190.10
190.10 Terms descriptive of the yolk.
(a) Outline slightly defined (AA quality).
A yolk outline that is indistinctly indicated and appears to blend into the surrounding white as the egg is twirled.
(b) Outline fairly well defined (A quality).
A yolk outline that is discernible but not clearly outlined as the egg is twirled.
(c) Outline plainly visible (B quality).
A yolk outline that is clearly visible as a dark shadow when the egg is twirled.
(d) Enlarged and flattened (B quality).
A yolk in which the yolk membranes and tissues have weakened and/or moisture has been absorbed from the white to such an extent that the yolk appears definietly enlarged and flat.
(e) Practically free from defects (AA or A quality).
A yolk that shows no germ development but may show other very slight defects on its surface.
(f) Serious defects (B quality).
A yolk that shows well developed spots or areas and other serious defects, such as olive yolks, which do not render the egg inedible.
(g) Clearly visible germ development (B quality).
A development of the germ spot on the yolk of a fertile egg that has progressed to a point where it is plainly visible as a definite circular area or spot with no blood in evidence.
(h) Blood due to germ development.
Blood caused by development of the germ in a fertile egg to the point where it is visible as definite lines or as a blood ring. Such an egg is classified as inedible.
1 CRR-NY 190.10
Current through January 15, 2022
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