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Lesson 1. Introduction to Poultry. - Poultry II
Figure 1-2. Example of a USDA Grade Certificate. - Poultry II
Poultry Grading Manual - Poultry II
Standards and Grades - Poultry II
Section II. Grading and Inspection Programs - Poultry II
Inspection Services - Poultry II
Poultry Grading Services - Poultry II
Resident Poultry Grading - Poultry II
Administration of Program - Poultry II
Official Inspection Mark - Poultry II
Figure 1-5. Examples of USDA wing tags. - Poultry II
Figure 1-6. Example of a USDA shipping container grademark. - Poultry II
Figure 1-8. Example of a Contract Compliance stamp. - Poultry II
Exercises - Poultry II - MD07280020
Exercises (Cont) - Poultry II - MD07280021
Exercises (Cont) - Poultry II - MD07280022
Exercises (Cont) - Poultry II - MD07280023
Exercises (Cont) - Poultry II - MD07280024
Solutions to Exercises - Poultry II - MD07280025
Solutions to Exercises (Cont) - Poultry II - MD07280026
Lesson Assignment - Poultry II - MD07280027
Lesson 2. Classes, Condition, and Quality of Poultry. - Poultry II
Classes of Turkey - Poultry II
Classes of Guineas - Poultry II
Table 2-1. Indications of age in live poultry. - Poultry II
Table 2-2. Indications of sex in live poultry. - Poultry II
Section II. Condition and Quality - Poultry II
Quality Factors - Poultry II
Exercises - Poultry II - MD07280035
Exercises (Cont) - Poultry II - MD07280036
Exercises (Cont) - Poultry II - MD07280037
Exercises (Cont) - Poultry II - MD07280038
Exercises (Cont) - Poultry II - MD07280039
Solutions to Exercises - Poultry II - MD07280040
Solutions to Exercises (Cont) - Poultry II - MD07280041
Lesson Assignment - Poultry II - MD07280042
Lesson 3. Verifying Grades of Poultry. - Poultry II
Figure 3-1. Summary of specifications for standards of quality for individual carcasses and parts (continued) - Poultry II
Figure 3-1. Summary of specifications for standards of quality for individual carcasses and parts (concluded) - Poultry II
Figure 3-2. Illustration of A and B Quality conformation. - Poultry II
Examining Poultry for Fleshing - Poultry II
Examining Poultry for Fat Covering - Poultry II
Examining Poultry for Pinfeathers - Poultry II
Examining Poultry for Freezing Defects - Poultry II
Examining Poultry for Exposed Flesh - Poultry II
Examining Poultry for discolorations of the skin and flesh - Poultry II
Figure 3-3. Guide for estimating the relative size of discolorations. - Poultry II
Section II. Determining Quality Grade (Rating) - Poultry II
Section III. Grading Poultry Parts - Poultry II
Breasts - Poultry II
Breasts with ribs - Poultry II
Legs - Poultry II
Wishbones - Poultry II
Quarters - Poultry II
B Quality Backs - Poultry II
Exercises - Poultry II - MD07280062
Exercises (Cont) - Poultry II - MD07280063
Exercises (Cont) - Poultry II - MD07280064
Exercises (Cont) - Poultry II - MD07280065
Exercises (Cont) - Poultry II - MD07280066
Exercises (Cont) - Poultry II - MD07280067
Solutions to Exercises - Poultry II - MD07280068
Solutions to Exercises (Cont) - Poultry II - MD07280069
Poultry II