d. The following terms are descriptive of the white:
(1) Clear--AA or A Quality. A white that is free from discolorations or from
any foreign bodies floating in it. (Prominent chalazae should not be confused with
foreign bodies such as blood clots.)
(2) Firm--AA Quality. A white that is sufficiently thick or viscous to prevent
the yolk outline from being more than slightly defined or indistinctly indicated when the
egg is twirled.
(3) Reasonably firm--A Quality. A white that is somewhat less thick or
viscous than a firm white. A reasonably firm white permits the yolk to approach the
shell more closely, thus causing the yolk outline to appear fairly well defined when the
egg is twirled.
(4) Weak and watery--B Quality. A white that 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
(5) Small meat spots--B Quality. Small meat spots (MS) are blood clots or
spots not due to germ development which are found on the surface of the yolk or
floating in the white. These blood clots may have lost their characteristic red color and
appear as small spots or foreign material of a dark gray color, commonly referred to as
meat spots. The egg is classified as B Quality if the meat spots are small, aggregating
not more than 1/8 inch (3 mm) in diameter.
(6) Small blood spots--B* Quality. Small blood spots (SS) may be found on
the surface of the yolk which have a characteristic brilliant red color. A slight diffusion
into the white around the localized spot is acceptable. The egg is classified as B*
Quality if the blood spots are small, aggregating not more than 1/8 inch (3 mm) in