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United States Egg-Grading Manual

AUnited StatesDepartment ofAgricultureAgriculturalMarketingServic eAgricultural Handbook Number 75 Egg-GradingManualiContentsI. Production and Maintenance of Egg and ..3 Feeding ..3 Care of Eggs on the Farm ..4 Egg-processing Facilities ..4 Buildings and Premises ..5 Washing, Grading, and Packing Operations and Equipment ..6 Cooling Facilities ..9 Health and Cleanliness of Employees ..10 Distribution ..10 III. Structure, Composition, and Formation of the Egg ..11 Physical Structure ..11 Composition .. of the of the of the Shell of the of quality of Exterior quality Shape and of of Interior quality ..20 Interior quality ..22 White (Albumen)..24 Loss Standards, Grades, and Weight Classes for Shell Standards for quality of Individual Shell Consumer Grades and Weight Classes for Shell Nest Run Grade and Weight Classes for Shell Grades and Weight Determining Interior quality by Hand Candling Candling Candling Determining Interior quality by the Breakout Control Egg Gradi

The modern trend in production is toward large, highly specialized flocks. The high-quality egg produced under this system lends itself very well to the use of machine-flash candling equipment or mass electronic scanning devices to detect checks, irregular shells, dirts, meat and blood spots, and loss eggs. For this reason, it is highly

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