Section 87.24. Terms descriptive of the egg yolk

The following terms shall be used in describing egg yolks:

(1) Outline slightly defined (AA quality). Yolk outline is indistinctly indicated and appears to blend into the surrounding white as the egg is twirled.

(2) Outline fairly well defined (A quality). Yolk outline is discernible but not clearly outlined as the egg is twirled.

(3) Outline plainly visible (B quality). Yolk outline is clearly visible as a dark shadow when the egg is twirled.

(4) Enlarged and flattened (B quality). Yolk membranes and tissues have weakened or moisture has been absorbed from the white to such an extent that the yolk appears definitely enlarged and flat. development or other defects.

(5) Practically free from defects (AA or A quality). Yolk shows no germ development but may show other very slight defects on its surface.

(6) Serious defects (B quality). Yolk shows well developed spots or areas and other serious defects such as olive yolks which do not render the egg inedible.

(7) Clearly visible germ development (B quality). A development of the germ spot on the yolk of a fertile egg has progressed to a point at which the germ is plainly visible as a definite circular area or spot with no blood in evidence.

(8) 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 blood ring. Such eggs shall be classified as inedible.

The provisions of this § 87.24 adopted August 18, 1964; amended January 29, 1982, effective April 30, 1982, 12 Pa.B. 468. Immediately preceding text appears at serial pages (12229) and (4063).