AB 2014 pp 11-16 Poultry Judging
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| How do you judge the interior quality of eggs? | candling
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| What quality is most important to determine the grade of an egg? | the interior quality is most important although there are other factors to help determine the egg grade
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| What are the different egg grades? | AA, A, B, Inedible
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| Each egg is graded on its individual merits of quality according to ______? | United States Department of Agriculture (USDA)
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| What knowledge is essential to understanding candling and grading? | knowledge of the parts of the egg
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| How do you candle eggs? | hold the egg up to the light in a slanting position
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| What 3 things can you usually see when candling eggs? | air cell, yolk, and white
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| When candling, how can you cause the inside to the egg to whirl? | by turning your wrist quickly
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| Why might you want to make the inside of the whirl when candling? | tells you a great deal about the yolk and white.
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| The air cell is nearly always in the large end of the egg therefore, ____ end next to the candling light? | large
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| When learning how to candle, what is a helpful thing to do? | you will find it helpful to break out and observe and egg contents you are in doubt about.
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| What are 3 things you should consider when grading eggs? | air cell depth, yolk outline, & albumen quality
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| What are the interior quality factors of an A egg for the air cell? | Air cell: 3/16" or less in depth
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| What are the interior quality factors of an B egg for the air cell? | Air cell: more than 3/16" in depth
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| What are the interior quality factors of an inedible egg for the air cell? | Air cell: doesn't apply
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| What is the depth of the air cell? | the distance from its top to its bottom when the egg is held with the air cell up
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| what happens to the air cell as the egg ages? | evaporation takes place & the air cell becomes larger & the egg is downgraded
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| What is the air cell like in a fresh egg? | the air cell is small, not more than 1/8" deep
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| What are some characteristics of a fresh yolk? | a high-quality egg will be surrounded by a rather dense layer of albumen or white so it only moves slightly way from the center of the egg when its twirled before the candler so, the yolk outline is only slightly defined or partially visible.
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| What happens to the yolk as the egg ages or deteriorates in quality? | albumen thins & the yolk tends to move more freely & more closely approaches the shell & the yolk becomes more visible when candled
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| how does the character and condition of the albumen determined? | it is determined largely on how the behavior of the yolk of the egg is when it is candled.if the yolk retains its position in the center when the egg is twirled, the white is usually firm and think.
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| For blood spots in eggs, how much of a blood/meat spot classifies it as inedible? | 1/8 inch in diameter
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| Should very small pinpoint spots be considered in judging contests? | no
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| What should contestants not confuse blood spots with? | chalazae
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| The string of the albumen helps... | hold the yolk in the center of the egg.it may be prominent in some eggs
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| how do you distinguish a blood spot from a chazalae? | by a bright area of refracted light that accompanies the darker shadow of the chazalae
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| What are 3 factors that will not be consitered in interior quality when candling? | 1. loose bubbly or out of position air cell 2. exterior stains or dirt 3. faulty eggshell type or texture
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| What are the interior quality factors of an AA egg of the air cell? | 1/8" or less in depth
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| What are the interior quality factors of an AA egg of the white? | White: clear may be reasonably firm
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| What are the interior quality factors of an AA egg of the yolk? | Yolk: outline slightly defined
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| What are the interior quality factors of an AA egg of the spots? | Spots: None
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| What are the interior quality factors of an A egg for the white? | White: clear may be reasonably firm
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| What are the interior quality factors of an A egg for the yolk? | Yolk: outline may be fairly well defined
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| What are the interior quality factors of an A egg for the spots? | Spots: none
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| What are the interior quality factors of an B egg for the white? | White: clear may be weak and watery
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| What are the interior quality factors of an B egg for the yolk? | Yolk: Outline clearly visible
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| What are the interior quality factors of an B egg for the spots? | spots: blood or meat spots aggregating not more than 1/8" in diameter
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| What are the interior quality factors of an inedible egg for the white? | white: doesn't apply
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| What are the interior quality factors of an inedible egg for the yolk? | yolk: doesn't apply
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| What are the interior quality factors of an inedible egg for the spots? | Spots: blood or meat spots aggregating more than 1/8" in diameter
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