Section 1351.6 - Definition of Terms Descriptive of the White(a) Clear. A white that is free of discoloration or suspended foreign matter.(b) Weak and watery. (B quality) A white lacking in viscosity, causing the yolk outline to appear dark and plainly visible when examined before a candling light.(c) Blood clots and spots (not due to germ development). These are blood clots or spots on the surface of the yolk or suspended in the white. If aggregating no more than 1/8 inch in diameter, the egg shall be classed as a C quality. If larger, or showing diffusion of blood in the white, the egg shall be classified as loss.(d) Bloody white. An egg with blood diffused through the white. Eggs with blood spots which show only slight diffusion into the white are not classed as bloody whites.Cal. Code Regs. Tit. 3, § 1351.6
Note: Authority cited: Sections 407 and 27531, Food and Agricultural Code. Reference: Section 27531, Food and Agricultural Code.