CHAPTER 12:26:07
QUALITY STANDARDS FOR INDIVIDUAL EGGS
Section
12:26:07:01 AA quality factors.
12:26:07:02 A quality factors.
12:26:07:03 Repealed.
12:26:07:04 B quality factors.
12:26:07:05 Factors determining a dirty egg.
12:26:07:06 Factors determining a check egg.
12:26:07:01. AA quality factors. An egg of AA quality shall meet the following quality factors:
(1) The shell shall be clean, unbroken, and practically normal;
(2) The air cell shall not exceed one-eighth inch in depth, may show unlimited movement, and may be free or bubbly;
(3) The white shall be clear and firm so that the yolk is only slightly defined when the egg is twirled before the candling light; and
(4) The yolk shall be practically free from apparent defects.
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.
12:26:07:02. A quality factors. An egg of A quality shall meet the following quality factors:
(1) The shell shall be clean, unbroken, and practically normal;
(2) The air cell shall not exceed three-sixteenth inch in depth, may show unlimited movement, and may be free or bubbly;
(3) The white shall be clear and at least reasonably firm so that the yolk outline is only fairly well defined when the egg is twirled before the candling light; and
(4) The yolk shall be practically free from apparent defects.
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.
12:26:07:03. B quality factors.Repealed.
Source: SL 1975, ch 16, § 1; repealed, 8 SDR 89, effective January 24, 1982.
12:26:07:04. B quality factors. An egg of B quality shall meet the following quality factors:
(1) The shell shall be unbroken, may be abnormal, and may have slightly stained areas;
(2) The shell may contain moderately stained areas if they do not cover more than one-thirty-second of the shell surface if localized or one-sixteenth of the shell surface if scattered;
(3) The shells may not have prominent stains or adhering dirt;
(4) The air cell may be over three-sixteenths inch in depth, may show unlimited movement, and may be free or bubbly;
(5) The white may be weak and watery so that the yolk outline is plainly visible when the egg is twirled before the candling light;
(6) The yolk may appear dark, enlarged, and flattened and may show clearly visible germ development but no blood due to development;
(7) The egg may show other serious defects that do not render the egg inedible; and
(8) Blood spots or meat spots, totaling not more than one-eighth inch in diameter, may be present.
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.
12:26:07:05. Factors determining a dirty egg. To be classified as dirty, an egg shell shall be unbroken and it shall have adhering dirt or foreign material, prominent stains, or moderate stains covering more than one-thirty-second of the shell surface if localized or one-sixteenth of the shell surface if scattered.
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.
12:26:07:06. Factors determining a check egg. To be classified as a check, an individual egg shall have a broken shell or a crack in the shell but with the shell membranes intact and its contents not leaking. A check is lower in quality than a dirty.
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.
