S.D. Admin. R. 12:26:01:05

Current through Register Vol. 51, page 57, November 12, 2024

Section 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.

S.D. Admin. R. 12:26:01:05

SL 1975, ch 16, § 1; 8 SDR 89, effective 1/24/1982; 12 SDR 102, effective 12/25/1985; 12 SDR 128, 12 SDR 154, effective 7/1/1986.

General Authority: SDCL 39-11-7.

Law Implemented: SDCL 39-11-7.