(4) Compute the average percentage for each column. The average
percentage for each column is determined by dividing the total of each column by the
number of sample cases. This information is recorded as the case average percentage
at the bottom of each column. The final step is to add the percentages in the Egg
Quality section to the left of the bold line (A through Loss Other). It should equal 100%.
There is a USDA booklet with a blue cover which is entitled: Shell Egg Graders
Percentage Tables. The use of the booklet speeds up the process and eliminates the
need for computing fractions.
(5) Record the shell egg case weight and internal temperature. The actual
net weight of each sample case is recorded. The total is added up. The case average
net weight is determined by dividing the total by the number of sample cases. The
internal temperature of a case of shell eggs is determined by eggs selected from a
compartment not being used for candling. The sensing portion of a bimetallic
thermometer is inserted into the egg and remains there while candling takes place.
When candling is completed, the internal temperature is noted and recorded and the
thermometer is placed back on the shelf. The total of all the sample cases is added up.
The case average internal temperature is determined by dividing the total by the
number of eggs examined.
(6) Compare inspection results with lot average requirements. A listing of
the lot average tolerances follows.
(a) A quality or better--no less than 82 percent.
(b) B quality--no more than 18 percent (including B*)
B* quality--no more than 1 percent, because of:
1 air cell over 3/8 inch.
2 small blood spots (not more than 1/8 inch).
3 serious yolk defects that do not render the egg inedible.
(d) Checks--no more than seven percent.
(e) Dirty, Leakers, or Loss (LS only)--no more than one percent in any
combination, of which:
Loss (LS only, edible)--no more than .three percent.
(g) Loss Other (inedible)--none permitted (zero percent).
(h) Shortage eggs--none permitted (zero percent).