Egg grading is a fundamental process in the poultry industry that ensures quality and food safety. This article explores the most commonly used classification methods, their implications for product quality and consumer expectations. Through a systematic review of the literature, three main classification criteria were identified: weight, size and shell quality. The results show that standardization in sorting practices improves production efficiency and market acceptance. It is concluded that the adoption of modern technologies and the harmonization of global standards are essential for the sustainable development of the poultry industry. Egg grading is crucial to ensuring that consumers receive high-quality products, as well as facilitating marketing. For producers, this practice allows for better management of stock and product distribution, in addition to meeting regulatory requirements aimed at ensuring food safety. The chicken egg is made up of a clear shell and yolk. The shell protects the inside of the egg and allows gas exchange. The egg white is rich in proteins and water, functioning as protection and a source of nutrients for the embryo. The yolk contains lipids, proteins, vitamins and minerals, being the main source of energy for the development of the embryo. The egg also has internal membranes, an air chamber and chalazions that hold the yolk in place.
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