2-11. QUALITY FACTORS
a. Grades (Ratings). When the class and condition have been determined,
each quality factor must be evaluated. The final quality rating of the bird will be based
on the factor with the lowest rating. The grades (ratings) are:
(1) A Quality.
(2) B Quality.
(3) C Quality.
If a bird meets the requirements for A quality in all factors except one, and
this particular factor was of B quality, the bird would be graded "B."
b. Eight Quality Factors. The following factors are to be considered in
determining the quality of an individual ready-to-cook carcass or part:
(4) Free of pinfeathers.
(5) Free of exposed flesh resulting from cuts, tears, and broken bones.
(6) Free of discoloration of skin and from flesh blemishes and bruises.
(7) Examination for disjointed bones, broken bones, and missing parts.
(8) Free of freezing defects.
c. Tolerances Specified for Quality Rating. When assigning a quality rating
to a particular bird, the veterinary food inspection specialist will evaluate the degree,
aggregate area (total area of defect), and location of the defect. Tolerances (allowable
defects) for each of these factors are specified and stated for each quality rating (A, B,
C). These tolerances will be further discussed in Lesson 3.