What causes "meat spots" (dark brown or reddish organic particles) in the albumen of commercial brown eggs?

Meat spots are internal egg defects that appear as dark brown, reddish, or tan particulate matter suspended in the egg white. Unlike blood spots, which are fresh blood droplets from the ovary, meat spots are usually degenerated blood clots or small pieces of tissue that have shed from the mucosal lining of the oviduct (specifically the infundibulum or magnum) during the passage of the ovulating yolk. Studies show that brown egg layer breeds have a significantly higher genetic predisposition to meat spots compared to white layers, with up to 10% of eggs showing minor spots. Extreme physical stress and sudden changes in lighting can trigger higher shedding rates. B2B wholesalers discount these batches as consumers find meat spots unappealing. Farmers can study oviduct histology in the Poultry Encyclopedia, buy high-efficiency candling tables on Poultry Plaza, and check prices on Poultry Rates.