C
FACTOR
A QUALITY
B QUALITY
QUAL-
ITY
EXPOSED FLESH
Breast
Carcass Weight
Breast
and
Else-
No
and
Else-
where1
Legs2
where2
Part
Part
Limit
Minimum
Maximum
Legs
None
2 lbs
None
1"
Slight
1/3 of flesh
1/3 of
trim
exposed on each
flesh
Over 2 lbs
6 lbs
None
1 1/2"
on
part of carcass,
exposed;
edge
provided meat
meat
Over 6 lbs
16 lbs
None
2"
yield not
yield not
appreciably
appre-
Over 16
None
3"
affected
ciably
lbs
affected
DISCOLORATIONS3
Carcass Weight
Breast
Breast
No
and
Else-
and
Else-
Limit4
Minimum
Maximum
Legs
where
Part
Legs
where
Part
None
2 lbs
3/4"
1 1/4"
1/4"
1 1/4"
2 1/4"
1/2"
Over 2 lbs
6 lbs
1"
2"
1/4"
2"
3"
1"
Over 6 lbs
16 lbs
1 1/2"
2 1/2"
1/2"
2 1/2"
4"
1 1/2"
Over 16
2"
3"
1/2"
3"
5"
1 1/2"
lbs
1
Maximum aggregate area of all exposed flesh due to cuts, tears, and missing skin.
In addition, carcass may have cuts or tears that do not expand or significantly expose
flesh, provided the total aggregate length does not exceed the permitted tolerance for
the weight range.
2
For purposes of definition, the parts of the carcass shall be each wing, leg, entire
back, and entire breast with each permitted to have one-third of the flesh exposed by
cuts, tears, and missing skin.
3
Flesh bruises and discolorations such as "blue back" are not permitted on breast and
legs of A quality carcass or on these individual parts. Not more that one-half of total
aggregate area of permitted discolorations may be due to flesh bruises or "blue back"
(when permitted) and skin bruises in any combination.
4
No limit on size and number of areas of discoloration and flesh bruises if such areas
do not render any part of the carcass unfit for food.
Figure 2-1. Summary of quality standards for chicken (concluded).
MD0712
2-9