EXAMINING POULTRY FOR CONFORMATION
a. Conformation. Conformation concerns the structure of the bird. The
structure of the bird determines to a considerable degree the distribution and amount of
meat. Certain defects in structure detract from the sales appeal of the carcass. Some
of the defects that should be noted are: breasts that are dented, crooked, knobby, or V-
shaped; slabsided backs that are narrow, crooked, or hunched; legs and wings that are
deformed; and bodies that are definitely wedge-shaped. Examine the breastbone,
back, legs, and wings, and assign A, B, or C quality for conformation. (See figure 3-2)
Figure 3-2. Illustration of A and B Quality conformation.
b. A, B, and C Quality Conformation.
(1) A Quality conformation. The carcass or part is free of deformities that
detract from its appearance or that affect the normal distribution of flesh. Slight
deformities, such as slightly curved or dented breastbones and slightly curved backs,
may be present.