Hawaii Administrative Rules › Title 4 - DEPARTMENT OF AGRICULTURE › Subtitle 4 - DIVISION OF MARKETING AND CONSUMER SERVICES › Chapter 46 - STANDARDS FOR SHELL EGGS › Section 4-46-1 - Definitions

Current through June, 2024
As used in this chapter:
"Abnormal" means the shell may be somewhat unusual or
				  decidedly misshapen or faulty in soundness or strength, or may show pronounced
				  ridges or thin spots.
"Air cell" means the air space between shell membranes,
				  normally at the large end of the egg.
"Blood spots or meat spots" means spots which are not due to
				  germ development and which are usually found on the surface of the yolk or
				  floating in the white. Blood spots which have lost their characteristic red
				  color and tissue from reproductive organs that appear as small spots of foreign
				  material are commonly referred to as meat spots. If the spots are small (not
				  more than one-eighth inch in diameter), the egg may be classified as B quality;
				  if larger or show diffusion of blood into the surrounding white, the egg shall
				  be classified as a loss.
"Blood due to germ development" means the development of the
				  germ in a fertile egg has caused blood to be visible as definite lines or as a
				  blood ring. Eggs with blood due to germ development shall be classified as
				  inedible.
"Bloody white" means the white of the egg has blood diffused
				  through it; however, eggs with blood spots which show a slight diffusion into
				  the white around the localized spot are not to be classified as bloody whites.
				  Eggs with bloody whites shall be classified as loss.
"Bubbly air cell" means the air cell has ruptured and one or
				  more small, separate air bubbles are usually found floating beneath the main
				  air cell.
"Case" means a fifteen-dozen or thirty-dozen egg case.
"Check" means the egg has a break or crack in its shell but
				  the shell membrane is still intact and there is no leakage of the egg content.
				  A "check" is considered to be lower in quality than a "dirty".
"Clean" means the shell is free from foreign material and
				  from stains or discolorations that are readily visible. If an egg has only very
				  small specks, stains, or cage marks on its shell and such specks, stains, or
				  cage marks are not of sufficient number or intensity to detract from the
				  generally clean appearance of the egg, the egg may be considered as clean. Eggs
				  that show traces of processing oil on the shell are considered clean when
				  classified as "processed" or "shell-treated", unless the shell is otherwise
				  soiled. Shells of imported eggs marked with the letters "US" or the name of the
				  country of origin shall be classified as clean, unless the shell is otherwise
				  soiled.
"Clear" means the white is free of any discoloration or
				  foreign bodies floating in it. Prominent chalazas should not be confused with
				  foreign bodies such as spots or blood clots.
"Clearly visible germ development" means the development of
				  the germ spot on the yolk of a fertile egg has progressed to a point where it
				  is plainly visible as a definite circular area or spot with no blood in
				  evidence.
"Department" means the Hawaii department of
				  agriculture.
"Depth of air cell" means the distance from the top of the
				  air cell to its bottom, measured with the egg held air cell upward.
"Dirty" means the shell is unbroken and has adhering dirt or
				  foreign matter, prominent stains, or moderate stains covering more than 1/32 of
				  the shell surface if localized, or 1/16 of the shell surface if scattered.
				  Shells of imported eggs marked with the letters "US" or the name of the country
				  of origin shall not be classified as dirty because of such markings.
"Enlarged and flattened" means the yolk membrane and tissues
				  have weakened and moisture has been absorbed from the white to such an extent
				  that the yolk appears definitely enlarged and flat.
"Firm" means the white is sufficiently thick or viscous to
				  prevent the yolk outline from being more than slightly defined or indistinctly
				  indicated when the egg is twirled. With respect to a broken-out egg, a firm
				  white has a Haugh unit value of seventy-two or higher when measured at a
				  temperature between forty-five and sixty degrees fahrenheit.
"Free air cell" means an air cell that moves freely toward
				  the uppermost point of the egg as the egg is slowly rotated.
"Inedible eggs" means eggs that are classified as 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 state), and
				  any eggs that are determined to be adulterated under the Federal Food, Drug,
				  and Cosmetic Act.
"Leaker" means there is a crack or break in the shell and
				  shell membrane to the extent that the egg contents are exuding or free to exude
				  through the shell.
"Loss" means eggs that are inedible, cooked, frozen,
				  contaminated, or containing bloody whites, large blood spots, large or
				  unsightly meat spots, or other foreign material.
"Lot" means any one group of shell eggs which is set apart or
				  separated from any other group or groups of shell eggs.
"No grade" means the eggs are of possible edible quality but
				  fail to meet the requirements of the consumer grades in section
				  4-46-3, or have been contaminated
				  by smoke, chemicals, or other foreign material to the extent that the
				  character, appearance, or flavor of the eggs is seriously affected.
"Outline fairly well defined" means the yolk outline is
				  discernible but not clearly outlined as the egg is twirled.
"Outline plainly visible" means the yolk outline is clearly
				  visible as a dark shadow when the egg is twirled.
"Outline slightly defined" means the yolk outline is
				  indistinctly indicated and appears to blend into the surrounding white as the
				  egg is twirled.
"Practically free from defects" means the yolk shows no germ
				  development but may show other very slight defects on its surface.
"Practically normal" means the shell approximates the usual
				  shape and is sound and free from thin spots. Ridges and rough areas that do not
				  materially affect the shape and strength of the shell are permitted.
"Principal display panel" means the part or parts of the
				  label most likely to be displayed, presented, shown, or examined under normal
				  and customary conditions of display for retail sale.
"Processed" means the egg has had a protective covering, such
				  as oil, applied to its shell surface. The product used shall be acceptable to
				  the Food and Drug Administration.
"Reasonably firm" means the white 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. With respect to a broken-out egg, a reasonably firm
				  white has a Haugh unit value of sixty to seventy-two when measured at a
				  temperature between forty-five and sixty degrees fahrenheit.
"Serious defects" means the yolk shows well developed spots
				  or areas and other serious defects, such as olive yolk, which do not render the
				  egg inedible.
"Shell protected" or "shell treated" means the egg has had a
				  protective coating, such as oil, applied to its shell surface. The product used
				  shall be acceptable to the Food and Drug Administration.
"Unbroken" means the egg is free of an actual check or break
				  in the shell.
"Weak and watery" means the white is weak, thin, and
				  generally lacking in viscosity. A weak and watery white permits the yolk to
				  approach the shell closely, thus causing the yolk outline to appear plainly
				  visible and dark when the egg is twirled. With respect to a broken-out egg, a
				  weak and watery white has a Haugh unit value lower than sixty when measured at
				  a temperature between forty-five and sixty degrees
				  fahrenheit.