(b) Occasional pockmarks due to drying of the inner layer of skin
(derma). However, no pockmarks may exceed the area of a circle one-eighth inch in
diameter for poultry weighing 6 pounds or less and one-fourth inch in diameter for
poultry weighing over 6 pounds.
(c)
Occasional small areas showing a thin layer of clear or reddish
colored ice.
(2) B Quality freezing defects. With respect to consumer packaged poultry,
parts, or specified poultry food products, the carcass, part, or specified poultry food
product may have moderate defects which result from handling or occur during freezing
or storage. The skin and flesh shall have a sound appearance but may lack brightness.
The carcass or part may have a few pockmarks due to drying of the inner layer of skin
(derma). However, no single area of overlapping pockmarks may exceed that of a circle
one-half inch in diameter. Moderate areas showing layers of clear pinkish or reddish
colored ice are permitted.
C Quality freezing defects. If it is not of A or B quality, it may be of C
(3)
quality.
3-9.
EXAMINING POULTRY FOR EXPOSED FLESH
a. Exposed (Uncovered) Flesh. The poultry will be free from exposed flesh
resulting from cuts, tears, and broken bones. Exposed flesh resulting from cuts, tears,
missing skin, and broken or disjointed bones detract from the appearance of the bird. In
addition, the quality of the bird is lowered because of bruises and blood clots which
occur frequently with broken bones. Tears and missing skin permit the flesh to dry out
during the cooking process and thus lower the eating quality of the bird. The number
and extent of such defects that are permitted depend on their location, that is, whether
they occur on the breast, legs, or elsewhere on the carcass.
b. A, B, and C Quality Exposed Flesh.
(1) A Quality exposed flesh. Parts are free of exposed flesh, resulting from
cuts, tears, and missing skin (other than slight trimming on the edge). The carcass is
free of these defects on the breast and legs. Elsewhere, the carcass may have
exposed flesh due to slight cuts, tears, and areas of missing skin, provided that the
aggregate of the areas of exposed flesh does not exceed the area of a circle with a
diameter as specified in figure 3-1.
(2) B Quality exposed flesh. Parts may have exposed flesh resulting from
cuts, tears, and missing skin, provided that not more than a moderate amount of the
flesh normally covered by skin is exposed. The carcass may have exposed flesh
resulting from cuts, tears, and missing skin, provided that the aggregate of the areas of
flesh exposed does not exceed the area of a circle with a diameter as specified in
figure 3-1.
MD0728
3-10