CHAPTER 12:26:01
DEFINITIONS
Section
12:26:01:01 General definitions.
12:26:01:02 Terms defining shell quality.
12:26:01:03 Terms defining air cell condition.
12:26:01:04 Terms defining condition of the white.
12:26:01:05 Terms defining yolk condition.
12:26:01:01. General definitions. Words defined in SDCL 39-11-1 have the same meaning when used in this article. In addition, terms used in this article mean:
(1) "Container," a box, case, basket, carton, sack, bag, or other receptacle, wrapper, or cover;
(2) "Destination," the point other than origin where graded eggs are stored, such as a warehouse, or offered or exposed for sale, such as a retail store;
(3) "Egg inspector," a state employee or official who is authorized by the secretary to perform inspections pursuant to this article;
(4) "Haugh unit," a measurement of interior egg quality based on albumin height near the yolk of a broken-out egg in relation to the weight in grams of the egg;
(5) "Inedible eggs," black rots, yellow rots, white rots, mixed rots (addled eggs), sour eggs, eggs with green whites, eggs with stuck yolks, moldy eggs, musty eggs, eggs showing blood rings, eggs containing embryo chicks (at or beyond the blood ring stage), and any eggs that are adulterated as defined in #1033 of the Federal Food, Drug, and Cosmetic Act, 21 U.S.C.A. #1033;
(6) "Leaker," an individual egg that has a crack or break in the shell and shell membranes to the extent that the egg contents are exuding or free to exude through the shell;
(7) "Loss," an egg that is inedible, smashed, or broken or with contents that are leaking, cooked, frozen, or contaminated or contain bloody whites, large blood spots, large meat spots, or other foreign material;
(8) "Origin," the point at which eggs are graded and packed according to quality and weight standards;
(9) "Potable water," water that has been approved by the department of agriculture and natural resources as safe for drinking;
(10) "Producers," poultry raisers, farmers, and other individuals and firms producing eggs for sale;
(11) "Undergrade eggs," eggs from which the AA, A, or B quality eggs have been removed;
(12) "Nest run eggs," eggs which are packed as they come from the production facilities without having been washed, sized, or candled for quality, with the exception that some checks, dirties, or other obvious undergrades may have been removed at the time of gathering;
(13) "Retail store," a place of business that offers for sale shell eggs;
(14) "Wholesale dealer," a person buying eggs from producers, truckers, or other wholesalers and selling South Dakota consumer grades or their equivalent to retailers, institutional consumers, or other wholesalers in lots greater than three cases or ninety dozen;
(15) "Loose pack," eggs offered for sale that are not covered or in an enclosed carton.
Source: SL 1975, ch 16, § 1; 2 SDR 7, effective August 4, 1975; 8 SDR 89, effective January 24, 1982; 12 SDR 128, 12 SDR 154, effective July 1, 1986; 17 SDR 122, effective February 24, 1991; SL 2021, ch 1, §§ 8, 19, effective April 19, 2021.
General Authority: SDCL 39-11-7.
Law Implemented: SDCL 39-11-7.
12:26:01:02. Terms defining shell quality. The following terms define shell quality in this article:
(1) "Clean," a shell that is free from foreign material and from stains or discolorations that are readily visible. An egg may be considered clean if it has only very small specks or slight stains and if such specks or stains are not of sufficient number or intensity to detract from the generally clean appearance of the egg. Eggs that show traces of processing oil on the shell are considered clean unless otherwise soiled;
(2) "Dirty," an unbroken shell which has dirt or foreign material adhering to its surface, which has prominent stains, or which has moderate stains covering more than one-thirty-second of the shell surface if localized or one-sixteenth of the shell if scattered;
(3) "Practically normal," or "AA or A quality," a shell that approximates the usual shape and that is free from thin spots. Ridges and rough areas that do not materially affect the shape and strength of the shell are permitted;
(4) "Abnormal," or "B quality," a shell that may be somewhat unusual in shape or decidedly misshapen, that may be faulty in soundness or strength, or that may show pronounced ridges or thin spots.
Source: SL 1975, ch 16, § 1; 8 SDR 89, effective January 24, 1982; 12 SDR 128, 12 SDR 154, effective July 1, 1986.
General Authority:SDCL 39-11-7.
Law Implemented:SDCL 39-11-7.
12:26:01:03. Terms defining air cell condition. The following terms define the condition of the air cell in determining the quality of individual eggs:
(1) "Depth of air cell," the distance from the top of the air space between shell membranes, normally in the large end of the egg, to its bottom when the egg is held air cell upward;
(2) "Free air cell," an air cell that moves freely toward the uppermost point in the egg as the egg is rotated slowly;
(3) "Bubbly air cell," a ruptured air cell resulting in one or more small, separate air bubbles usually floating beneath the main air cell.
Source: SL 1975, ch 16, § 1; 8 SDR 89, effective January 24, 1982; 12 SDR 128, 12 SDR 154, effective July 1, 1986.
General Authority:SDCL 39-11-7.
Law Implemented:SDCL 39-11-7.
12:26:01:04. Terms defining condition of the white. The following terms define the condition of the white in determining the quality of individual eggs:
(1) "Clear," a white that is free from discolorations or from any foreign bodies floating in it. Prominent chalazas are not foreign bodies, but meat spots or blood clots are foreign bodies;
(2) "Firm," (AA quality) a white that is sufficiently thick or viscous to prevent the yolk outline from being more than slightly defined or indistinctly indicated when the egg is twirled. A firm white of a broken-out egg has a Haugh unit value of 72 or higher when measured at a temperature between 45 degrees and 60 degrees Fahrenheit;
(3) "Reasonably firm," (A quality) a white that is somewhat less thick or viscous than a firm white. A reasonably firm white permits the yolk to approach the shell more closely which results in a fairly well defined yolk outline when the egg is twirled. A reasonably firm white of a broken-out egg has a Haugh unit value of 60 to 72 when measured at a temperature between 45 degrees and 60 degrees Fahrenheit;
(4) "Weak and watery," (B quality) a white that is thin and generally lacking in viscosity. A weak and watery white permits the yolk to approach the shell closely, causing the yolk outline to appear plainly visible and dark when the egg is twirled. A weak and watery white of a broken-out egg has a Haugh unit value lower than 60 when measured at a temperature between 45 degrees and 60 degrees Fahrenheit;
(5) "Blood spots," blood spots on the surface of the yolk or floating in the white not due to germ development. These blood spots may have lost their characteristic red color and appear as small spots or foreign material commonly referred to as meat spots. Eggs with blood spots or meat spots not more than one-eighth inch in diameter may be classified as B quality. Eggs with diffused blood spots or those larger than one-eighth inch shall be classified as loss;
(6) "Bloody white," a white which has blood diffused through it. Eggs with bloody whites shall be classified as loss.
Source: SL 1975, ch 16, § 1; 8 SDR 89, effective January 24, 1982; 12 SDR 128, 12 SDR 154, effective July 1, 1986; 17 SDR 122, effective February 24, 1991.
General Authority:SDCL 39-11-7.
Law Implemented:SDCL 39-11-7.
12:26:01:05. Terms defining yolk condition. The following terms define the condition of the yolk in determining the quality of individual eggs:
(1) "Outline slightly defined," (AA quality) a yolk outline that is not distinctly indicated and appears to blend into 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 moisture has been absorbed from the white to such an extent that it appears definitely enlarged and flat;
(5) "Practically free from defects," (AA 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.
Source: SL 1975, ch 16, § 1; 8 SDR 89, effective January 24, 1982; 12 SDR 102, effective December 25, 1985; 12 SDR 128, 12 SDR 154, effective July 1, 1986.
General Authority:SDCL 39-11-7.
Law Implemented:SDCL 39-11-7.
