c. Type III--Individually Quick Frozen (Ready-to-Cook). This option may be
specified for any cut-up or parts option. The portion or pieces must be chilled and
frozen in a manner that will prevent them from sticking together after freezing. The
product must be placed into the freezer within 48 hours after initial chilling. During this
period, if not immediately placed in the freezer after chilling and processing, the product
must be held at 36F (2C) or lower. All products must be frozen in compliance with
requirement (temperature lowered to 0F (-18C) or lower within 72 hours).
VERIFICATION OF GRADE
a. Factors. Chicken is graded by the USDA into three grades according to
established standards of quality of the chicken. The grades are as follows: United
States (US) Grade A, US Grade B, and US Grade C. The quality is determined by
evaluating eight factors, the first three of which are based on natural characteristics and
the five remaining on handling and processing practices. See figure 2-1. The factors
Disjointed bones, broken bones, and missing parts.
b. Conformation. This is the shape of the body that results from the structure
of the skeleton and the amount and distribution of the meat. Some common deformities
for which the veterinary food inspection specialist should watch for are definitely wedge-
shaped body; dented, crooked, knobby, V-shaped, or slab-sided breasts; narrow,
crooked, or hunched backs; and deformed or swollen legs or wings.
c. Fleshing. The flesh of young chickens is soft and more tender than that of
older chickens, and there is a definite correlation between the flesh covering of the back
and the amount of flesh on the rest of the carcass. Females have more flesh over the
back and usually more rounded breasts, legs, and thighs than males. Since the