302 KAR 10:020. Inedible eggs.

 

      RELATES TO: KRS 260.550, 260.650

      STATUTORY AUTHORITY: KRS 260.560

      NECESSITY, FUNCTION, AND CONFORMITY: This administrative regulation defines an inedible egg.

 

      Section 1. For determining eggs that are inedible, the following descriptions shall govern:

      (1) "Addled egg" occurs when the vitelline membrane of the yolk breaks and the yolk mixes with the white, resulting in a murkiness throughout the interior of the egg when viewed before the candling light.

      (2) "Black rot" are generally opaque, with the exception of the air cell, when viewed before the candling light. When broken the contents have a muddy brown appearance and give off a repulsive odor.

      (3) "White rot" in early stages may be detected by the presence of thread-like shadows in the thin white. In later stages the yolk appears severely blemished when viewed before the candling light, when broken shows a crusted appearance.

      (4) "Moldy eggs" may be detected by observing mold spots on the shell or by mold growth in checked areas of the shell. Mold or must odor may or may not be present.

      (5) "Adherent yolk; stuck yolk" occurs when the yolk membrane becomes attached to the shell membrane. (Agr: Egg:D10; 1 Ky.R. 735; eff. 5-14-75.)