ANATOMICAL FEATURES OF CHICKENS
a. General. A veterinary food inspection specialist needs to have a working
knowledge of the anatomical features of chickens. In order to understand the standard
cuts of chicken that are sold to the general public and to the military services, it is
necessary to know where the joints are located and what bones are included in the
meaty portions of a chicken. The killing of chickens and the preparation of carcasses
for market are discussed in lesson one. Product requirements are described in lesson
two. Both lessons refer to specific anatomical features of chickens.
b. Major Bones and Joints. Terms that are commonly used for the various
parts of a chicken are shown in figure 1-1. You may not be familiar with some of the
terms. The name of various bones and joints that are related to different cuts of chicken
are shown in figure 1-2, a drawing of a chicken skeleton. These terms will be used in
lesson two. Some examples of the information that you will find in the figures follow.
Figure 1-1. External features of chickens.