b. The second evaluation is a tactile (touching) evaluation. In this evaluation the
veterinary food inspection specialist touches the poultry to determine decomposition.
Decomposition results in a slimy condition of the skin, sticky to the touch and normally
yellow to green in color. There may be a putrid or sour odor. There may be greenish
cast over the back and between the thigh and rib area.
c. The third evaluation that the veterinary food inspection specialist does is an
olfactory (smell) evaluation. This evaluation consists of smelling the product to detect
foreign, stale, sour, rancid, putrid, moldy, and/or musty odors. Each product should
have the characteristic odors of that product.