h. Disjointed Bones, Broken Bones, and Missing Parts. Cartilage that is
separated from the breastbone is not considered a disjointed or broken bone. The
pygostyle (free part of the tail) and the phalanges (wing tips) may be removed without
affecting the grade of the chicken. In B-quality chickens, the wings may be removed at
the second joint (the carpus); in C-quality, the complete wings may be removed.
Carcasses to be used for cut-up style may have any number of parts removed for any
i. Freezing Defects. Discoloration and drying out of the skin of chicken
carcasses during storage is called freezer burn. It starts in the feather follicles as small,
white pockmarks that increase in size and coalesce with other pockmarks into large
irregular areas with a pitted appearance. Causes are improper packaging and storage
practices, such as temperature fluctuations, low humidity, excessive air currents,
incomplete wrappers, or wrapping that is not moisture proof.
Box burns are white areas where the skin comes in contact with the box liner
or box and should not be confused with freezer burn. They occur at the time
of initial freezing and are most common when products are frozen in a wind
tunnel at a very low temperature because the area of contact permits a
greater transfer of heat with a proportionate loss of moisture. There is little or
no increase in size of the discoloration after the product is frozen. Box burn is
not, in itself, cause for downgrading, but it is considered in the overall area of
j. Graphic Description. A summary of specifications for standards of quality
for individual carcasses of ready-to-cook chicken is shown in figure 2-1. Minimum
requirements and maximum defects permitted are shown.
Weight ranges for each individual chicken carcass and for cut up and parts
options are specified in the contract. The data states if the weight at the time of
weighing does or does not include the neck or giblets.
DESTINATION INSPECTION OF CHICKEN
a. At destination, the veterinary food inspection specialist must determine
quantity, identify, and condition of the product. Before he performs the destination
inspection, the veterinary food inspection specialist must have the following documents
(1) Federal Specification PP-C-248 (Chickens and Chicken Parts, Ready-
To-Cook, Chilled and Frozen).
(2) Defense Personnel Support Center Master Solicitation for Poultry.
(Defense Personnel Support Center (DPSC)).