b. B Quality Disjointed and Broken Bones and Missing Parts. Parts may be
disjointed but are free of broken bones. The carcass may have two disjointed bones or
one disjointed bone and one nonprotruding broken bone. Parts of the wing beyond the
second joint may be removed at a joint. The tail may be removed at the base. The
back may be trimmed in an area which is no wider than the base of the tail and which
extends from the tail to the area halfway between the base of the tail and the hip joints.
c. C Quality Disjointed and Broken Bones and Missing Parts. If it is not of A
or B quality, it may be of C quality.
EXAMINING POULTRY FOR FREEZING DEFECTS
a. Freezer Burn. The discoloration and drying out of the skin of poultry
carcasses during storage is commonly called "freezer burn." This defect detracts from
the appearance and sales value of the carcass and, in the case of moderate or severe
freezer burn, lowers the quality of the product.
The skin of frozen poultry often shows a condition known as box burn. This
shows up as a white area where the skin has come in contact with the lining
of the box. The outer cuticle is the only part affected. This condition should
not be confused with that of freezer burn. In grading, box burns would be
included under discolorations.
b. Other Freezing Defects. In addition to "freezer burn," there are other
freezing defects of significance in establishing the grade of consumer packaged poultry,
parts, or specified poultry food products. These are:
Darkening of the carcass due to slow freeze or defrosting.
(2) In the case of consumer packaged poultry or parts, layers of clear,
pinkish, or reddish ice due to the seepage of moisture from the product.
c. A, B, and C Quality Freezing Defect.
(1) A Quality freezing defects. With respect to consumer packaged poultry,
parts, or specified poultry food products, the carcass, part, or specified poultry food
product is practically free from defects which result from handling or which occur during
freezing or storage. The following defects are permitted if they, alone or in combination,
detract only very slightly from the appearance of the carcass, part, or specified poultry
(a) Slight darkening over the back and drumsticks, provided the frozen
bird or part has a generally bright appearance.