About this document
Understanding Egg Quality and Grading by Erica Rosislife is a document available to read on EtoBox.
Egg quality is based on both external and internal standards. Externally, standards include shell cleanliness, soundness, texture, and shape. Internally, standards include the relative viscosity of albumen and freedom from foreign matter in the albumen, as well as the shape and firmness of the yolk and freedom from defects. Eggs are graded on a scale of AA, A, or B based on meeting these interior and exterior quality standards, with AA being the highest grade. However, there is no nutritional difference bet
- Author
- Erica Rosislife
- Language
- EN