California Code of Regulations
Title 3 - Food and Agriculture
Division 3 - Economics
Chapter 1 - Fruit and Vegetable Standardization
Subchapter 3 - Eggs
Section 1351.8 - Definition of Terms Descriptive of the Yolk

Universal Citation: 3 CA Code of Regs 1351.8

Current through Register 2024 Notice Reg. No. 38, September 20, 2024

(a) Practically free of defects (AA-A quality). A yolk showing no germ development but may have slight defects on its surface.

(b) Outline plainly visible (B quality). A yolk outline that is clearly visible as a dark shadow and may appear enlarged and flattened.

(c) 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.

(d) Clearly visible germ development (B quality). A development of the germ spot on the yolk of a fertile egg, which is plainly visible as a definite circular area around the spot, with no blood in evidence.

(e) Blood due to germ development. Blood caused by development of the germ in a fertile egg, visible as definite lines or as a blood ring. Such an egg is classified as inedible.

Note: Authority cited: Sections 407 and 27531, Food and Agricultural Code. Reference: Section 27531, Food and Agricultural Code.

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