FACTOR
A QUALITY
B QUALITY
C QUALITY
CONFORMATION
Normal
Moderate deformities
Abnormal
Breastbone
Slight curve or dent
Moderately dented,
Seriously curved or
curved, or crooked
crooked
Back
Normal (slight curve)
Moderately crooked
Seriously curved
Legs and Wings
Normal
Moderately misshapen Misshapen
FLESHING
Well-fleshed,
Moderately fleshed,
Poorly fleshed
moderately long, deep, considering kind, class,
and rounded breast
and part
FAT COVERING
Well-covered
Sufficient fat on breast
Lacking in fat covering
(especially between
and legs to prevent
over all parts of
heavy feather tracts on
distinct appearance of
carcass
breast), considering
flesh through the skin
kind, class, and part
DEFEATHERING
Nonprotruding
"Free"
Few scattered
Scattering
pins and hair
Protruding pins
"Free"
Occasional
Occasional
DISJOINTED AND
Carcass--1 disjointed
Carcass--2 disjointed
No limit
BROKEN BONES
and no broken bones
and no broken bones or
1 disjointed and
1 non-protruding
broken bone
Parts--none
Parts--no broken
No limit
bones; may be
disjointed
MISSING PARTS
Wing tips and tail
Wing tips, 2nd wing
Wing tips, wings, and
joint, and tail
tail
(Whole carcass
only)
Back area not wider
Back area not wider
than base of tail and
than base of tail,
extending half way
extending to area
between base of tail
between hip joints
and hip joints
FREEZING
Slight darkening on the
May lack brightness.
Numerous pockmarks
DEFECTS
back and drumstick.
Few pockmarks due to and large dried areas.
Overall bright
drying. Moderate areas
(When consumer
appearance.
showing layer of clear,
packaged)
Occasional pockmarks
pinkish, or reddish-
due to drying.
colored ice.
Occasional small areas
showing layer of clear
or pinkish ice.
Figure 2-1. Summary of quality standards for chicken (continued).
MD0712
2-8