Fresh egg grading standard
01
Quality requirements, sensory, Hough units
AA level, A level, B level, C level a total of four levels
The Hough value is an indicator of the inspection and freshness of eggs stipulated by the USDA Egg Standards. The Hough unit of fresh eggs is usually between 70 and 82. The edible egg can be above 72, and its symbol is Ha. The calculation formula of Hough unit:
Ha=100*lg[h+7.57-1.7*(w^0.37)]
h (mm) is the height of the measured egg, w (g) is the mass of the measured egg.
The Hough value is an indicator of the inspection and freshness of eggs stipulated by the USDA Egg Standards. The Hough unit of fresh eggs is usually between 70 and 82. The edible egg can be above 72, and its symbol is Ha. The calculation formula of Hough unit:
Ha=100*lg[h+7.57-1.7*(w^0.37)]
02
weight
Divided into XXL, XL, L, M, S, a total of five grades
03Quality Certification
Pollution-free fresh poultry eggs: The fresh poultry eggs produced should meet the national pollution-free standards, and the ecological environment of the place of origin is clean. They are produced in accordance with specific technical operation specifications, and the content of harmful substances is controlled within the specified standards. The spleen is approved by the authorized department and allowed to be used Poultry eggs with no pollution sign.
Green fresh poultry eggs: follow the relevant standards of green food, use raw materials and production equipment that meet the requirements of green food, and produce eggs that meet the relevant quality requirements of green food and are packaged in accordance with the specifications of green food.
Organic fresh poultry eggs: No harmful additives are used in the feeding process, and organic feed is eaten.
Ecological fresh poultry eggs: Fresh poultry eggs must not only comply with relevant national quality standards such as green and organic, but also meet a series of relevant standards for nature, the environment, and animals themselves during the production process to ensure that no waste is generated during the production process.
04
Quality Standards for Domestic Fresh Eggs
1. National Hygienic Standards See GB2748-81 Hygienic Standards for Fresh Eggs.
2. Purchasing Grade Standards The purchase of fresh eggs is generally not divided into grades, and there is no uniform standard, but some areas have formulated purchasing standards.
First-class eggs: Regardless of the breed of chicken, duck or goose, regardless of size (except duck eggs), they must be fresh, clean, intact and undamaged;
Second-class eggs: eggs with fresh quality, intact egg shells, stained with dirt or wet from rain;
Grade 3 eggs: eggs and young duck eggs with severely polluted shells with an area exceeding 50%.
When processing pickled eggs, the first and second grade duck eggs should be processed into colored eggs or bad eggs, and the third grade duck eggs should be used for processing salted eggs.
When refrigerated, the first-grade eggs can be stored for more than 9 months, the second-grade eggs can be stored for about 6 months, and the third-grade eggs can be stored for a short time or arranged for sale in time.
3. refrigerated eggs
First-class refrigerated eggs: the shell of the egg is clean, firm and intact, with slight spots. The air cells allow slight movement during fluoroscopy, and the height does not exceed 1cm; the egg white is transparent and slightly thick; the yolk is tight, obviously red, and the position is slightly off the center, and the embryo has no development phenomenon. The first-class refrigerated eggs can be processed in other seasons except for hardened eggs and salted eggs that cannot be processed in summer.
Secondary refrigerated eggs: The shell of the egg is firm and intact, with a little mud or spots. During fluoroscopy, the height of the air cell should not exceed 1.2cm, and fluctuations are allowed; the egg white is transparent and thin, and blisters are allowed; the egg yolk is slightly compact, obviously red, and the position is off the center, the yellow is large and flat, normal when turning, and the embryo is slightly larger. Second-level refrigerated eggs can process salted eggs, and only in winter can process turned eggs.
Level 3 refrigerated eggs: The shell of the egg is intact, dirty and brittle. The air cell is allowed to move during fluoroscopy, and the short head is large, but not allowed to exceed 1/4 of the whole egg; the egg white is as thin as water, the yolk is large and flat, the color is obviously red, and it is obviously deviated from the center, and the embryo is obviously enlarged. Third-level refrigerated eggs should not be processed into eggs or salted eggs.
05
Quality Standards for Export Fresh Eggs
According to the regulations of my country Commodity Inspection Bureau, eggs are divided into three grades according to the weight of eggs and the condition of eggshell, air chamber, albumen, egg yolk and embryo:
First-class eggs: Fresh eggs that have just been laid, with firm and complete shells, clean and dry, natural and shiny color, and have the inherent fishy smell of fresh eggs. During fluoroscopy, the air chamber is very small, no more than 0.8cm in height, and does not move. The albumen is thick and transparent, the yolk is in the center, and there is no embryonic development.
Second-class eggs: Fresh eggs that have been stored for a long time, with firm and complete shells, clean, and slight spots are allowed. The air chamber is slightly larger in fluoroscopy, the height does not exceed 1.0cm, and it does not move. The egg white is slightly thin and transparent, the yolk is slightly larger and more obvious, it is allowed to deviate from the center, the rotation is slightly faster, and the embryo has no development phenomenon.
Grade 3 eggs: The storage time is longer, the outer shell is more fragile and thin, and dirty shell spots are allowed. The air cell exceeds 1.2cm when viewed under fluoroscopy, allowing movement. Yellows are large, flattened, and prominently reddish, and the embryos are allowed to develop.
In recent years, the quality grading standards of commercial eggs for export have also changed. Especially in foreign trade, according to the habits of the international market and the requirements of buyers, the grading standards should be specified in the contract after negotiation between the two parties.
Foreign fresh egg grading standards
Quality requirements, sensory, Hough units
(1)
The Freshest Egg Grading Method The freshest egg, also known as healing egg, refers to fresh eggs that must be delivered to consumers within 5 days after delivery. This kind of egg is suitable for children and patients to recuperate and eat. Under the condition of consistent quality, this kind of eggs can be divided into selected and general according to their weight. The shells of these two eggs are clean, intact and firm, the air cells do not move and the height is less than 4mm. The protein is compact, transparent and dense. The yolk is firm and located in the center and does not move. When the egg is lighted, the yolk is slightly or invisible, and the embryo does not develop. Selected convalescent eggs weigh no less than 58g each, and 10 eggs weigh no less than 600g; general convalescent eggs weigh no less than 50g each, and 10 eggs weigh no less than 510g.
(2)
Classification method for fresh eggs Fresh eggs are eggs stored at 2°C or refrigerated in a refrigerator for no more than 30 days after laying. According to its quality and weight, it is divided into three grades:
First-class eggs: first-class eggs are selected from convalescent eggs with clean, complete, firm shells, non-moving air chambers, heights within 7mm, tight and transparent egg whites, firm yolks without shadows, and non-moving eggs in the middle. . The weight of each egg should not be less than 49g, and the weight of 10 eggs should not be less than 500g
Second-class eggs: the shell should be clean, intact and firm. The air chamber can move slightly, and the height is not more than 9mm. The egg whites are not very dense and transparent, and the yolks are firm. When lighting the eggs, it can be seen that the yolk is in the middle, or slightly deviated. Embryos can be slightly seen. Each egg weighs no less than 42g, and 10 eggs weigh no less than 430g
Third-class eggs: Dirty shells are allowed, the air chamber is movable, easy to move, and the height is not greater than 1/3 of the egg. The egg white is thin and transparent, and the yolk is loose and clearly visible. It is easy to move from the middle position, allowing the embryo to be clearly seen. The weight of each egg is not less than 40g, and the weight of 10 eggs is not less than 410g.
(3)
Classification of refrigerated eggs Refrigerated eggs refer to eggs that have been stored in the refrigerator for more than 30 days, and are classified into three grades according to their quality and weight.
(4)
Lime water storage egg classification method Eggs stored in lime water solution are referred to as lime water eggs. According to its quality and weight, it is divided into three grades.
(5)
Air chamber classification method The former Soviet Union also used the size of the air chamber to classify fresh eggs into four grades: the first-class eggs have an air chamber that does not exceed 7mm, the second-class eggs have an air chamber that does not exceed 9mm, and the third-class eggs have an air chamber that does not exceed the height of the egg. 1/3, the fourth-class eggs are stored for too long, the air chamber increases, and there are black spots inside.
