Internal Quality of Eggs

INTERNAL QUALITY OF EGGS

  • Candling is done to observe the internal qualities of eggs though a source of light such as depth of air cell, free or movable air cell, bubbly air cell, blood spots and meat spots in the egg, etc.
  • Depth of air cell
    • The depth of the air cell is the distance from its top to its bottom when the egg is held air cell upward.
  • Free air cell
    • An air cell that moves freely towards the upper most point in the egg as the egg is rotated slowly.
  • Bubbly air cell
    • A ruptured air cell resulting in one or smaller separator air bubbles usually floating beneath the main air cell.

Grading of chicken eggs

  • Eggs are graded and marketed based on
    • weight and
    • quality

BIS standards based on weight

  • Extra large - 60 g and above
  • Large - 53 to 59 g
  • Medium - 45 to 52 g
  • Small - 38 – 44 g

BIS standards based on quality

As per BIS standards there are 2 quality grades namely A and B

Grade

Weight/egg (gm

Shell

Air cell

White

yolk

Quality grade

Weight grade

A

Extra large

60&above

Clear, unbroken and sound. Shape is normal

Up to 4 mm in depth. Practically normal

Clear reasonably firm

Fairly well centred. Practically free from defects, outline indistinct

A

Large

53 to 59

A

Medium

45 to 52

A

Small

38 to 44

B

Extra large

60&above

Clear to moderately stained and sound, shape is slightly abnormal

8 mm in depth, may be free and slightly bubbly

Clear, may be slightly weak

May be slightly off centered. Outline slightly visible

B

Large

53 to 59

B

Medium

45 to 52

B

Small

38 to 44

Last modified: Thursday, 12 April 2012, 7:40 AM