drumsticks, thighs, and breasts carry the bulk of the meat, they should receive primary
consideration in grading. Some of the defects that the veterinary food inspection
specialist may find are breasts full near the wishbone but tapering sharply to the rear,
thin legs and drumsticks, and insufficient flesh on the back to cover the vertebrae and
hipbone.
d. Fat Covering. The color of the fat darkens as the chicken gets older, but it is
not a factor in determining quality. In poultry, fat is judged by the accumulation under
the skin, not by marbling. The veterinary food inspection specialist should first check
the fat on the back. If it is adequate, he can assume that the chicken has ample fat
covering. Fat is first deposited around the feather follicles in the heavy feather tracts;
next, at the junction of the wishbone and keel; and finally over the back and hips. On
well-finished chickens, the fat over the breast, drumsticks, and thighs makes the flesh
difficult to see. Fat is patchy in older chickens and tends to be excessive in the
abdominal area in those that have ceased to lay.
e. Defeathering. Grade A chicken must be free from both protruding and
nonprotruding pinfeathers and vestigial feathers. All ready-to-cook chicken must be free
of protruding pinfeathers before it can be graded. In grading, both the number and
location of pinfeathers are considered. Protruding pinfeathers are those that have
penetrated the skin, but have not necessarily formed a brush. The veterinary food
inspection specialist can insert his fingernail under the pinfeathers. Nonprotruding are
those that can be seen, but have not penetrated the skin. A chicken is considered "free
of protruding pinfeathers" if it is generally clean in appearance, especially on the breast,
with only an occasional pinfeather visible on careful examination. There are two types
of vestigial feathers: hair, which is easily removed by singeing, and down, the small
silky feathers with no web that lie between the main feather lines. Down is often seen
on fryers. It is difficult to remove and, when wet, clings to the skin so that it cannot be
easily seen or removed by singeing.
f. Exposed Flesh, Cuts, Tears, and Missing Skin. Exposed flesh, cuts, tears,
and missing skin detract from the appearance of the chicken and permit the flesh to dry
out when it is cooked or stored. The location on the carcass determines the number
and extent of these defects that are permitted, with the fewest allowed on the breast
and legs, which are the most valuable parts. The allowable number of defects due to
exposed flesh, cuts, tears, and missing skin varies with the grade and style of poultry,
but there must be no related bruise or blood clot.
g. Discoloration. All areas of discoloration are considered together in grading.
Certain varieties of chickens have a normal, bluish-green pigment (melanin) in the
feather follicles in the abdominal area and these are included in the aggregate. Bruises
are also considered. Skin bruises are distinguished from flesh bruises by moving the
skin. Blue or green bruises must be removed before grading, and the resulting cut
considered with the total area of other cuts and tears. Discoloration of areas that have
dried out as a result of cuticle removal is not the problem that it once was now that
poultry is either ice packed or wrapped in water-resistant paper. Areas with box burn
(see paragraph 2-6i Note) are counted as part of the total area of discoloration.
MD0712
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