Wash. Admin. Code § 16-104-170 - Terms descriptive of the yolk
(1) 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.
(2) Outline fairly well defined (A quality).
A yolk outline that is discernible but not clearly outlined as the egg is
twirled.
(3) Outline plainly
visible (B quality). A yolk outline that is clearly visible as a dark shadow
when the egg is twirled.
(4)
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 definitely enlarged and flat.
(5) Practically free from defects (AA quality
or A quality). A yolk that shows no germ development but may show other very
slight defects on its surface.
(6)
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.
(7) 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.
(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 as a blood ring. Such an egg is classified as
inedible.
Notes
Statutory Authority: Chapter 69.25 RCW. 87-16-075 (Order 1945), § 16-104-170, filed 8/4/87.
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