Changes in Quality over Time
Eggs must be refrigerated to maintain Grade A quality. Eggs kept at room temperature deteriorate as much in a day as they do in a week under refrigeration.
As an egg ages:
- The AIR CELL becomes larger
- The YOLK becomes flatter, larger and breaks more easily
- The THICK WHITE becomes thin and watery
Advantages of grading eggs
- Impartial official grading that eliminates the need for personal inspection of the eggs by sellers, buyers and other interested persons.
- Pooling of lots of comparable quality
- Development of improves quality at producer level through “buying on grade” programmes.
- Market price reporting in terms understood by all interested parties
- Negotiating of loans on generally accepted quality specifications
- A basis for settling disputes involving quality
- A basis for paying damage claims
- A basis for developing advertisements
- A uniform basis for establishing brand names
- Establishment of buying guides for consumers.