When does the occurrence of "meat spots" or "blood spots" in brown eggs peak, and when do environmental stressors trigger this defect?

Meat and blood spots are critical aesthetic defects that reduce consumer trust in premium brown eggs. Blood spots are caused by micro-vascular hemorrhages in the ovarian follicle during ovulation, while meat spots are usually old blood spots that have undergone chemical changes, or pieces of tissue sloughed off from the oviduct. The occurrence peaks during the first 6 weeks of lay when the pullet's hormonal system is unstable, and her reproductive organs are adjusting to rapid ovulation. Environmental stressors, such as sudden high-intensity lighting, sudden loud noises (such as from diesel generators or vehicles), and rough bird handling, trigger acute blood pressure spikes in the hens, leading to increased ovarian bleeding. Defect management is detailed in the Poultry Encyclopedia, modern egg candling lamps and automated grading machines are sold on Poultry Plaza, daily brown egg rates are updated on Poultry Rates, and premium-grade eggs are traded on Murghi Mandi.