MANUAL

Agriculture

Handbook

No.31

UNITED STATES DEPARTMENT OF AGRICULTURE

PRODUCTION AND MARKETING ADMINISTRATION

POULTRY BRANCH

Washington, D.C. February 1952

For sale by the Superintendent of Documents, U. S. Government Printing Office, Washington 25, D. C. - Price 35 cents
CONTENTS

Page

PART I. INTRODUCTION 1

Anatomy and physiology •••• 1

General application of standards and grades 1

Classes of poultry 2

PART II. GRADING OF LIVE POULTRY 8

Determining condition 8

Individual-quality grading factors U

Combining all grading factors • • 16

Examining the birds 16

Grades 19

Laboratory form 21

PART III. GRADING OF DRESSED AND READÏ-TO-COOK POULTRÏ 22

Determining condition.. • • 22

Individual-quality grading factors 23

Combining all grading factors • • 29

Examining the birds •••• 30

Grades 33

Laboratory forms • U2

PART IV. OFFICIAL GKADING AND INSPECTION PR0(21AM5 ii6

The bases for grading and inspection services ••••• U6

Regulations governing grading and inspection U7

PART V. LEGISLATION AFFECTING GRADING AND MARKETING OF

POULTRÏ 56

Federal lavs • 56

State and municipal laws • 56

PART VI. PLANNING THE QIADING SCHOOL 58

Location and time of the school 58

Equipment and facilities 58

Suggested programs • 59

PART VII. SELECTED REFERENCES FOR FURTHER STUDÏ 65

o 0 o

Cover: Top (left to right), live fryers of A, B, and C quality; bottom,

the samB birds dressed« ~
SUPPLEMENT NO. 1 TO AGRICULTURE HANDBOOK NO* 31—

POULTRY GRADING MANUAL.

.j. The regulations governing official grading and inspection programs, and the

United States classes, standards, and grades for poultry have been changed by an

amendment of April 2k, 1952. As a result of this amendment, the followine chanees

should be made in the Poultry Grading Manual* ^

The class names of turkeys (p. 3 of the Manual) have been changed to read as

follows!

Fryer or Roaster; Young Hen Turkey; Young Tom Turkey; Hen Turkey; and

Tom Turkey "^

The class name of Roasting Duckling (p. U) twts been changed to "Roaster

Duckling.^

The description of the amount of fat c >vering (item 3, P« 25) has been changed

as follows I

In the oaragraph beginning '^An A Quality poultry carcass." delete from

lines 2 and 3 ^he words "xurkey fryers,^ and insert at the end of the

first sentence the following sentencei "A turkey fryer or roaster may

be somewhat lacking in fat covering*"

The descriotion of the "pinfeather factor" for A, B, and C Qualities (p. 26)

has been changed to read as follows 5

'^An A Quality dressed poultry carcass is practically free from pinfeathers

and vestigial feathers, especially on the breast. A ready-to-cook carcass

is free from protruding pinfeathers and practically free from nonprotruding

pinfeathers and vestigial feathers, especially on xhe breast.

•*A B Quality dressed poultry carcass may have not more than a slight scattering of pinfeathers and vestigial feathers over the entire carcass and only

relatively few on the breast. Ready-to-cook poultry is free from protruding

pinfeathers but may have not more than a few scattered nonprotruding pinfeathers and vestigial feathers«

'*A n quality dressed poultry carcass may have numerous pinfeathers and vestigial feathers scattered over the entire carcass. However, a ready-to-cook

poultry carcass is free from protruding pinfeathers but may have a rew

vestigial feathers and may have nonprotruding pinfeathers that do not seriously detract from the appearance of the carcass«"

The following changes should be made in paragraph 3, page 30:

Delete the fifth €Uid sixth sentences and substitute therefor the

following sentences:

•^Chicken broilers and fryers and young torn turkeys, on the other

hand, can have a moderate covering of fat, and turkey fryers or

roasters may be some^rtiat lacking in fat. The bird is practically

free of pinfeathers and hair ana, if ready-to-oook, is free of

protruding pins.*

Change the eighth sentence to read as follows 1

'•No broken bones are present excepting in broilers oç fryers for

which one nonprotruding broken wing bone is allowed.

The term "condition" as used in Parts II and III is broad in scope and covers

¿he characteristics of live and processed poultry which relate to the wholesomeosss of the poultry as well as to the state of preservation, soundness, and oieaniiness. However, the meaning of ^condition" when used in Part IV of the Manual is

limited by the definition (70.1(i)) set forth in the ÜSDA regulations governing

official grading and inspection programs.

AH-'Jl, S-1, îfciy 1952. UNITED STATES DEPARTMENT OF AGRICULTURE

PRODUCTION AND MARKETING AEMINISTRATION

Poultry Brcuich

GPO 83 - 33500

8347G0

POULTRY GRADING MANUAL

Prepared by 0. F. Johndrew, Jr., and W. E. Hauver, Jr., Marketing

Specialists, Poultry Branch, Production and Marketing Administration

PART I

INTRODUCTION

This manual was prepared to aid in obtaining uniform application of

the United States Specifications for Classes, Standards, and Grades of

Poultry. Although designed primarily for those in or entering poultrygrading ifork, it should prove useful to those teaching poultry marketing

and to the poultry industry.

For student graders to iinderstand the proper grading of poultry for

condition and quality, it is essential to have some knowledge of the

structure of the bird, as well as to know the different classes of poultry and the terminology used to designate these classes. With these objectives in mind, the information set forth in this manual shoxild prove

helpful.

Anatony and Physiology

Graders and others who have had considerable experience with poultry are siifficiently familiar with the anatonçr and physiology of the

bird to understand the connection between its structure and certain grading factors* Therefore, a discussion of the bird's anatonçr and physiology will not be undertaken in this manual.

The beginner in grading work should have a basic understanding of

structure so that he may better understand the proper grading of poultry

for condition and quality. It is therefore recommended that the beginner read the references numbered (2$) and (37) under Selected

References for Further Study in Part VTl, as weTl as applicable parts of

any modem text on poultry diseases.

General Application of Standards and Grades

Standards of quality are used as a basis for the development of

grades* The United States specifications for standards of quality for

poultry were not only used as a basis for establishing the U. S. specifications for grades but they have been used in developing State standards and grades, and commercial grades. Standards of quality are often

used by producers as a basis for the sorting or selecting of birds for

market. Processors use standards of quality as a basis for the selection of live birds for processing.
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U. S. standards and grades are permissive, that is, they may or may

not be used, according to the desire of the individual producer or processor. However, if poultry is graded by a Federal-State grader, the

U, S. standards and grades are used as the basis of performing the grading. (See Part IV.)

Soiae State departments of agricultiire, authorized by their States

to establish and maintain standards and grades for farm products, adopt

the Federal standards and grades for poultry. Any grading done hy

graders of such States, therefore, would be conducted on the basis of

Federal standards and grades* Other State departments of agriculture

adopt the Federal standards and grades on a modified scale. In that

case the State graders use the State grades.

Federal standards are often used by comraercial firms as the basis

for bxiying and selling poultry, or in settling disputes that may arise

in such transactions. On the other hand, some commercial firms adopt

their own standards and grades for buying and selling, althou^ many of

these are based on the U. S. standards and grades for poultry.

A few States provide a voluntary grading and inspection service •

Upon request, they investigate the quality, condition, grade, or other

classification of dressed and ready-to-cook poultry and issue certificates covering the grading work. For this purpose, they may use their

own or the Federal standards and grades.

Classes of Poultry

"Kind" refers to the different species of poultry, such as chickens,

turkeys, ducks, geese, guineas, and pigeons. For purposes of grading,

"class" refers to birds of the^ same kind, such as fryers and roasters,

which are grouped together because of similar essential physical characteristics.

The Voluntary Poultry Regulations of the United States Department

of Agriculture contain specifications for kinds and classes of live,

dressed, and ready-to-cook poultry. The specifications which are presented in the following pages are now used rather generally to classify

poultry in the markets of the United States:

Chickens

1. FRYER OR BROILER. A fryer or broiler is a young chicken (usually under 16 weeks of age), of either sex, that is tender-meated with soft

pliable, smooth-textured skin, and flexible breastbone cartilage. ^

2. ROASTER. A roaster is a young chicken (usually under 8 months

of age), of either sex, that is tender-meated with soft, pliable, smoothtextured skin, and breastbone cartilage that is somenrtiat less flexible
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than that of a broiler or fryer.

3* CAPON. A capon is an unsexed male chicken (usually under 10

months of age) that is tender-meated -with soft, pliable, smooth-textured

skin»

h* STAG. A stag is a male chicken (usually under 10 months of age)

with coarse skin, some-v^at toughened and darkened flesh, and considerable

hardening of the breastbone cartilage. Stags show a condition of fleshing and a degree of maturity intermediate between that of a roaster and a

cock or old rooster.

5. HEN, OR STEWING CHICKEN, OR FOlilL. A hen, or stewing chicken, or

fowl, is a mature female chicken (usually more than 10 months of age) with

meat less tender than that of a roaster and nonflexible breastbone.

6. COCK, OR OLD.ROOSTER. A cock, or old rooster, is a mature male

chicken with coarse skin, toughened and darkened meat, and hardened

breastbone»

TiJrkeys

!• FRYER. A fiyer is a young turkey (usually under 16 weeks of

age), of either sex, that is tender-meated with soft, pliable, smoothtextured skin, and flexible breastbone cartilage.

2. YOUNG HEN TURKEY* A young hen turkey is a young female (usually under 8 months of age) that is tender-meated with soft, pliable,

smooth-textured skin, and breastbone cartilage that is somewhat less

flexible than that in a turkey fryer.

3. YOUNG TOM TURKEY. A yoxmg torn turkey is a yo\mg male (usually

under 8 nionths of age) that is tender-meated with soft, pliable, smoothtextured skin, and breastbone cartilage that is somewhat less flexible

than that in a turkey fryer*

U* MATURE, OR OLD, HEN TUIÜCEY. A mature hen turkey, or old hen

t\irkey, is a mature female (usually over 10 months of age) with toughened

flesh and hardened breastbone. It may have coarse or dry skin and patchy

areas of surface fat»

5. MATURE, OR OLD, TOM TURKEY. A mature torn turkey, or old torn

turkey, is a mature male (usually over 10 months of age) with coarse

skin, tou^ened flesh, and hardened breastbone.

Ducks

1. BROILER, OR FRÏER, DUCKLING. A broiler duckling, or fryer duckling, is a young duck (usually under 8 weeks of age), of either sex, that

is tender-meated and has a soft bill and soft windpipe»
2. ROASTING DUCKLING. A young roasting duckling is a young duck

(usually under 16 weeks of age), of either sex, that is tender-meated and

has a bill that is not completely hardened and a winc^lpe that is easily

dented•

3. MATURE, OR OLD, DUCK. A mature duck, or an old duck, is a duck

(usually over 6 months of age), of either sex, ivith toughened flesh,

hardened bill, and hardened ifindpipe*

Geese

1. YOUNG GOOSE. A young goose, of either sex, is tender-meated and

has a windpipe that is easily dented.

2. MATURE, OR OLD GOOSE. A mature goose, or an old goose, of either

sex, has toughened flesh and hardened windpipe.

Guineas

1. YOUNG GUINEA* A young guinea may be of either sex and is tendermeated.

2. MATURE, OR OU), GUINEA. A mature, or an old, guinea may be of

either sex and has toughened flesh.

Pigeons

1. SQUAB. A squab is a young pigeon of either sex and is extra

tender-meated.

2. PIGEON. A pigeon is a mature bird, of either sex, with coarse

skin and tou^ened flesh.

An experienced grader usually has little difficulty in separating the

different kinds of poultry by class. An inexperienced grader iriio is familiar with the different breeds and varieties of poultry and the indications of age and sex may soon becoioB proficient in determining the class

to which a bird belongs. However, there are tines ifdien even an experienced grader has difficulty in determining the class of some birds. For

instance, a lot of chickens may by age fall in the roaster class. At the

same time, some of the males in the lot may have coarse, toughened skin

and may look "staggy" generally. Into which class should they be placed,

roaster or stag? Obviously, these males should be classified as stags.

An exanple applied to dressed poultry follows: In a lot of ducks

presumed or represented to be dressed roasting ducklings, some of the

birds may appear to have hardened bills and windpipes. If there is no

question as to the hardness of their bills and winc^ipes, these few birds

would be classified as mature ducks. They iirould not be classified with

the rest of the birds, into the "roasting duckling" class*
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In actual practice, different graders will occasionalíy have someiirtiat

different opinions on matters such as these. The ÍBC)ortant point is that

the grader must make an accurate decision based on the minimum specifications in the standards for classes. As an aid to the grader, the following factors can be used for determining age:

Indications of age in live poultryYoung birds

Comb—In chickens, not wrinkled, points

sharp«

Bill—In ducks, not conpletely hardened«

Plumage—Fresh, glossy appearance.

Skin—Thin, oily, fine, smooth in texture,

tender-meate d•

Breastbone—^Flexible cartilage. End of

bone soft and pliable.

Shanks—Scales on shanks smooth, small,

sticking closely to leg.

Spurs—On male chickens and turkeys, small

and undeveloped.

Windpipes—In ducks and geese, easily

dented.

Old birds

Wrinkled, coarser, thicker,

points rounded.

Hardened.

May be faded, worn.

Dry, thickened, toughened,

and relatively coarse.

Hardened, more rigid.

Larger, rough, and slightly

raised.

Spurs gradually increase in

length with age, becoming

someirtiat curved and sharper«

Hardened.

Some indications that may be used as an aid in cbtermining sex are

outlined below:

Indications of sex in live poultry

Males Females

Head—Usually larger with long attachments,

such as comb and wattles; coarser

than that of females in texture.

Smaller, rather fine and

delicate in texture compared with that of males.

Hair on heads of female

turkeys.
- 6 -

Indications of sex in live poultry (Continued)

Males Females

Plumage—Feathers usually long and pointed

at the ends. Tails, in chickens,

long curved feathers. In particolored varieties, feathers have

more brilliant colors than those

of females.

Body—Larger and a little coarser boned

than the females.

Spurs—^Well developed in chickens and in

turkeys.

Feathers inclined to be

shorter and more blunt than

those of the male. In

chickens, the tail is without long curved feathers,

less brilliant colors than

males«

Indications of age in processed poultry

Young birds

Bill—On ducks, not coiiçletely hardened«

Skin—Thin, fine, smooth in texture, soft,

and pliable«

Flesh—Tender-meated.

Breastbone—Flexible cartilage, end of

bone soft and pjftable«

Windpipes—In ducks and geese, easily

dented«

Old birds

Hardened.

Coarse, rough in texture,

dry«

Tougher, darker«

Hardened, more rigid«

Hardened.

Sooe indications that may be used as an aid in determining sex az*e

outlined as follons:

Indications of sex in processed poultry

Hales Females

Head—On dressed birds, usually larger,

with longer attachments, such as

comb, wattles, and beard; coarser

than that of females.

Smaller, rather fine and

delicate as conpared with

that of males«
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Indications of sex in processed poultry (Continued)

Males Females

Body—Larger and coarser boned than females.

Spurs—Well developed in dressed turkeys and

chickens«
- 8 .

PART II

GRADING OF LIVE POULTRY

Although the grading of live poultry, as such, is not commonly practiced, it is inportant to the producer and the buyer to know the standards

of quality in selecting birds to sell or buy* Very little live poultry is

officially graded by Federal-State graders.

"When live poultry is graded, it is graded for class, condition, and

quality* The purpose of this manual is to discuss the individual grading

factors that are combined to determine the final grade of a lot of live

birds and to call the attention of the grader to the practical application

of standards and grades.

Determining Condition

After the class of poultry has been determined, the birds are graded

for condition. Condition refers to evidences of disease or other condition ifhich may render the birds unwholesome or unfit for human food. For

purposes of instruction, the discussion in this section will be limited

to the factors that indicate the presence of disease.

The term "reject" is usually applied to an individual live bird which

is affected by, or shows evidence of, any disease or condition which may

render the bird unfit for human food. It is therefore necessary for the

grader to know, at least in general terms, what synptoms of a disease or

diseases make a bird unfit for human food, or cause it to be rejected.

After looking a bird over and taking any apparent synptoms into consideration, the grader must decide whether to reject it or not. This procedure

requires careful judgment.

In general, the following symptoms should be watched for: Discoloration of comb or facej lameness and droopinessj greenish, yellow, brownish,

or bloody diarrhea; choking, gasping or rattling in throat; doughiness of

the skin; fever; abnormal growths; abnormal swellings; emaciation; and a

general lack of vigor and vitality as shown by the actions of the bird.

Some of these symptoms alone might not indicate a "reject." However, a

combination of some of these syiiptoms with indications of low vitality and

emaciation would almost certainly indicate a "reject."

Although it is not within the province of this publication to stucfy

poultry diseases in detail, the following list of syiptoms which may indicate some common diseases for which a bird may be rejected, is given as a

sitpplement to grading school instruction:
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1. Blue or purple comb

Although this synptom can be due to several causes, it may indicate

the presence of a disease called "blue comb." This disease usually occurs

in late summer or fall, and is found in young chickens. The cause of the

disease is unknomi.

2. Grayish or broiimish scabs on comb and wattles

The appearance of these scabs may indicate fowl pox. A more certain

identification can be made by looking in the mouth of the bird. There

may be yellowish rav/ patches present in the mouth and throat. In more advanced stages, these patches may appear as cheesy cankerlike nodules.

Watery eyes and nostrils clogged with mucus may or may not be present.

3« Watery eyes; nostrils clogged with mucus

The£:e synptoms may indicate coryza or common cold and roiç). Sneezing, coughing, and hard breathing are common. Eyes and face may swell.

Coryza in itself may not be severe enough to warrant rejection of the

bird. Colds may be a part of the symptoms of other diseases which are

more severe and váiich may detract from the sales price or in severe cases

may cause all the birds in a flock to be unsalable.

k* Gasping for air, coughing, and sneezing

Gasping for air while the bird sits with head down and eyes closed

is common to birds having infectious laryngotracheitis. With each breath

the head is usually stretched forward and upward with the beak open. Mucous discharge from eyes and nose may be present.

Gasping, coughing, and sneezing may indicate the presence of Newcastle disease. With these symptoms, indications of nervousness may appear.

5. Paralyzed neck and wing muscles

This may be a synptom of limbemeck or botulism (food poisoning).

Çynptoms are leg weakness, sluggishness, head and vdngs resting helplessly on ground. The feathers are loose and easily plucked.

6. Greatly enlarged crop

This is evidence of a cropbound condition. There is stoppage of the

movement of food out of the crop. Consequently, the crop becomes enlarged

and fermentation and toxicity may develop.

7. Sores around vent and disagreeable odor

These symptoms together with a whitish discharge and inflaimnation of

the skin aro\md the vent, with dark scabs, indicate vent gleet. The bad

odor is most indicative.
- 10 -

6. Mass of reddish-purple tissue hanging from the vent

This is a synptom of prolapse of the oviduct, or blowDUt. It is

caused by the laying of eggs by a bird having inflammation of the intestinal tract or oviduct»

9# Very thin emaciated birds

This condition is usually found among older birds. They may be weak

and droopy. Leg weakness may occur* These syniptoms may be indicative of

fowl tuberculosis, some type of leukosis, or "worm infestation.

10. Greatly enlarged abdomen

1/ïhen this condition is present, it may indicate an internal layer,

tumors, or abdominal dropsy (commonly called water-belly). The abdomen

may be hard or relatively hard when tumors are present or -vrtien a bird has

laid an egg, so to speak, in the abdominal cavity, or the abdominal cavity may be filled with fluid ndiich can be disturbed when pressure is applied to the abdomen.

11. Yellow or greenish diarrhea

With this type of diarrhea, if the birds appear droopy, without appetite, and have pale combs, they are suspected of having fowl typhoid, or

fowl cholera

Other syirptoms

Any kind of poxiltry may have worms, chickens may have coccidiosis,

or turkeys may have blackhead. Chickens affected with coccidiosis usually show droopiness and depression, the wings are droopy, the feathers are

riiffled, and the eyes may be closed. Diarrhea and loose droppings frequently mixed with blood are common synptoms. Although the birds eat but

little, the crops are sometimes full. In later stages of the disease, the

comb and wattles are pale. Leg weakness is commonly present in older

birds. In severe cases, the bird may be practically paralyzed.

All the synptoms for coccidiosis in chickens apply to blackhead in

tiirkeys, excepting that diarrhea is practically always present in turkeys

and the droppings vary from a light green to a brownish color. In some

cases, the skin on the heads of turkeys becomes dark.

Heavy infestations of certain worms may cause birds to become weak,

unthrifty in appearance, listless, and lose weight. In some cases, weakness of the neck muscles causes the bird to lose control of the head*

The fact that some of these synptoms alone or some combinations of

these synptoms do not necessarily indicate that a bird is a "reject"

shoidd be re-enphasized. It is likely, however, that birds showing some

of these symptoms or combinations of these symptoms, together with a lack
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of vigor, vitality, and fleshing, would be "rejects*" Only by e^cperience

and study will the newcoiaer to grading become adept at determining the

degree of health of poultry•

Individual-Quality Grading Factors

Quality refers to the inherent properties of any product urtiich determines its relative degree of excellence. Since the aim of any poultrygrading program is to classify and group birds according to quality, the

individual quality grading factors should be thoroughly understood by the

grader. On these factors depend the ultimate grade of the bird that

reaches the consumer.

The following factors are considered in determijiing the quality of

an individual live bird:

1. Health and vigor. U* Fleshing.

2. Feathering. ^. Fat covering.

3» Conformation. 6. Degree of freedom from

defects.

1. Health and vigor

Health and vigor are closely related to feathering, conformation,

fleshing, and fat covering. The closeness and brilliancy of the plumage

are indications of health and vitality. Irregularly and thinly feathered

birds usually are of low vitality. Birds of good health and vigor are

more likely to have good body conformation than are birds with low vitality, since low vitality ordinarily results in incomplete or faulty development, that is, »certain parts of the body may grow out of proportion to

other parts of 'she body. Plunp, well-developed breast and leg muscles are

usually found in a bird having good health and vigor, as conpared with the

thin, relatively sharp keel and thin legs of a bird of low vitality. A

bird that h^3 been in poor health for a considerable period of time or a

bird that is lacking in vitality ordinarily does not have good fat covering. A birid of hi^ vitality usually has a strong, well-proportioned

head with full> .round, bright, alert eyes.

Plumage of the high-vitality bird is usually glossy, shii^y, and

brilliant because the bird plumes or preens itself by spreading oil from

the preen or oil gland with its beak. The condition of the preen or oil

gland, on the back of the bird just in front of the tail, can be used as

an indication of vigor. This gland is likely to be full of oil in a highvitality bird. In a low-vitality bird, this gland is shrunken and it is

not likely to have any oil in it. Consequently, in such birds the plumage ordinarily appears dry, brittle, and dull.
- 12 -

Care must be taken in using plumage as an indication of vitality,

since the plumage of high-vitality laying hens that have been in production for some time often*appears to be soiled and ragged. In such cases,

the plumage may be broken and soiled because of Tivear, but the feathers

ordinarily fit close to the body*.

Birds of low vitality seldom havç much food in the crop, since it

passes through the digestive system slowly.

The body of a high-vitality bird is usually wider and deeper than

that of a low^vltality bird* In other words, the high-vitality bird has

greater capacity»

In the standards of quality for live poultry, an A or No. 1 Quality

bird is alert, has bright eyes, and is of good health and vigor; a B of^

No» 2 Quality bird is of good health and vigor; and a C or No* 3 Quality

bird is frequently lacking in vigor*

2t Feathering

Ordinarily a well-feathered bird will have fewer pinfeathers than

will a poorly feathered bird. As freedom from pinfeathers constitutes

one of the factors of quality in dressed and ready-to-cook poultry, it

deserves particular attention in grading live birds because the live

birds will eventually be dressed and eviscerated. Well-feathered birds

are also more attractive in appearance than poorly feathered ones*

Feathers broken off at the base next to the skin of a bird may not only

detract from appearance but may lowsr the quality of the bird after it

is processed*

A bird of A or No* 1 Quality is -mil feathered with feathers showing

luster or sheen and thoroughly covering all parts of the body. There may

be a slight scattering of pinfeathers*

A bird of B or No* 2 Quality is fairly well feathered with a moderate

number of pinfeathers. Fairly well feathered means that some feathers may

be lacking on some parts of the body, particularly on the back*

A bird of C or No. 3 Quality may have a large number of pinfeathers

over all parts of its body, and there may be a complete lack of plumage

feathers on the back*

3* Conformation

Conformation refers to the general form of the body of a bird. In

considering conformation, the heart girth, length and width of the back,

the length and width of the breast and abdomen, and the length of the

keel or breastbone, are taken into consideration individually and then

as a ifdiole«
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A bifd of good physical conformation has a relatively large heart

girth with good length, depth, and breadth of body to permit the proper

growth of the vital organs (heart, and lungs particularly) and digestive

organs to maintain life and ability to take care of the extra work imposed on the bird in producing sufficient flesh and fat covering. Conformation is related to health and vigor, fleshing, fat covering, and

freedom from defects«

A bird of A or No. 1 Quality is of norjiial physical conformation except that it may have a sli^tly curved breastbone or other slight abnormality in the shape of the breastbone which does not interfere with

the normal distribution of the flesh* The bird may also ha^-e a slightly

curved back. There may be a dent -which does not exceed l/8 inch in depth

in the breastbone of a chicken. For turkeys, the depth of the dent does

not exceed l/U inch»

A bird of B or No« 2 Quality is of normal physical conformation except that it may have a sli^tly crooked breastbone vdiich does not seriously interfere with the normal distribution of the flesh. It may also have

a jTJoderately crooked back and slightly misshapen legs and wings.

A bird of C or No« 3 Quality may have definite deformities (including,

but not being limited to, a crooked breastbone, hunchback, and sli^t

crippling).

U. Fleshing

Fleshing is one of the most inç)ortant factors in market poultry. In

the last analysis, it is the flesh of the bird that the consumer pays for.

Since the larger muscles of the body are located along the breastbone and

on the thighs and legs of the bird, it is particularly inportant that

these parts be well covered with flesh. Fleshing is closely associated

with health and vigor, conformation, and fat covering. Witiiout good

health, sufficient vigor, and good conformation, a bird cannot grow normally and have enough stamina and food using ability to maintain itself and

at the same time add flesh and a good fat covering«

A bird of A or No» 1 Quality has a well-developed, moderately broad,

and long breast that is well fleshed throughout its entire lengthj and

the thi^s and back are well covered with flesh, typical of the age and

sex of the bird«

A bird of B or No« 2 Quality is fairly well fleshed in relation to

length and depth of body, and all parts of the body are fairly weH

covered with flesh, according to the age and sex of the bird«

A bird of C or No« 3 Quality may have a poorly developed narrow

breast and thin covering of flesh over all parts of its body«
-lU -

Figure !•—^A bird of normal developnent for the variety will more nearly fill

a rectangle (A) than will a bird of low vitality (B) whose body more closely approaches^the shape of a triangle* ""

(After Rice, Hall, and Marble: Judging Poultry for Production.)
-15 -

5* Fat covering

From the standpoint of quality, flavor, texture, and tenderness in

the cooked bird, fat is one of the most inportant factors in determining

quality. For this reason, a high-quality live bird should be well covered

with fat on the breast, back, hips, and pinbones* This quality factor is

closely related to the three preceding factors, since a bird must have

good health, vigor, and conformation in order to maintain itself and produce sufficient flesh and fat covering, if it is a good meat-type bird*

A bird of A Q^ No> 1 Quality has its breast, back, hips, and pinbones

well covered with fat, except that a fryer (löiether chicken or turkey) and

a young torn turkey may have only a moderate amount of fat covering these

parts, and a hen, stewing chicken, or fowl does not have excessive abdominal fat.

A bird of B or No» 2 Quality has sufficient coverage of fat on breast

and legs to prevent a distinct appearance of flesh through the skin; however, a hen, stewing chicken, or fowl may have excessive abdominal fat*

A bird of C or No» 3 Quality has only a small amount of fat along the

feather tracts and is conpletely lacking in fat on back and thi^s*

6» Degree of freedom from defects

Tears and broken bones not only detract from the appearance of the

live bird but will lower the quality of the bird nôien it is processed»

The niuBber and extent of defects that are permitted in good-quality birds

depend on their location» Thus, defects on the breast and thi^s of a

bird are more serious than those on other parts of the body»

Bruises are caused largely by rough handling» They detract from the

appearance and sales value of the processed bird and are inportant as a

factor in grading live birds»

A bird of A or No» 1 Quality is free from tears, broken bones, severe

breast blisters, heavy calluses (thickened, hardened, and darkened areas

of skin over the breastbone), and seriously scaly shanks; however, it may

have moderate skin bruises and sli^t flesh bruises»

A bird of B or No» 2 Quality is free from tears and broken bone sj

however, it may have sli^t scratches, sli^t skin bruises, and slight

calluses (slightly thickened, hardened, and darkened areas of skin over

the breastbone), if these conditions do not materially affect the appearance of the bird, especially the breast» It may also have sli^itly

sca3y shanks»

A bird of C or No» 3 Quality may have large skin bruises, small or

moderate flesh biniises, and severe breast blisters; however, it has no

broken bones»
- 16 -

Combining All Grading Factors

All grading factors, that is, those of class, condition, and quality,

must be combined in order to place a bird in its proper quality classification. Each kind of bird must be placed in its proper class* If the

bird shows one or more factors of condition if*iich would make it unfit for

human consunption, it is rejected. After the bird is properly identified

as to class, if it has not been rejected as being unfit for human consimqption, it is then placed in its proper quality classification.

In placing a bird in its proper quality classification, it is inçortant to remember that each individual quality grading factor has to be

evaluated and that the final quality of the bird is established on the basis of the lowest quality grading factor. The fact should not be overlooked that defects, within the limits allowed by the standards of quality (figure 2), constitute one of the individual quality factors. Ai^ defects other than those given in the standards of quality and which would

make the bird unfit for human food are not included in the standards of

quality.

Examining the Birds

With the factors of class, condition, and quality in mind, the student grader should have considerable practice in examining birds. The

usual procedure is for the grader to deteriaine the class to which a particular kind of bird belongs and its condition as he is examining the

bird to classify it according to the standards of quality.

The bird should be removed from the coop, cage, or battery with as

little confusion as possible. Place one hand under the bird with the

breast resting on the palin of the hand and the legs held between the fingers. The other hand should be placed on the back. The bird is then removed, head first, from the coop, cage, or battery. During the examination, the bird should be held with the head toward the operator.

Ttie bird, still resting on the palm of one hand with the fingers

around the hock joints, is held in front of the operator while he is examining the herd^ The other hand can be used to move or turn the head in

different po^iitions. This hand is then moved along the back of the bird

from the neck to the tail, with the fingers on one side of the back and

the thumb on the other side. The pubic bones and abdomen are then examined. With the operator still holding the bird by the hock joints, the

breast is examined. The thighs are next examined by using the firee hand#

By passing the free hand through the feathers against the natural direction of their growth, the operator can determine the relative nimber of

pinfeathers*
- 17 -

UNITED STATES DEPARTMENT OF AGRIÇULTyRE

PRODUCTION AND MARKETING ADMINISTRATION

SUMMARY OF STANDARDS OF QUALITY FOR LIVE POULTRY ON AN INDIVtIDUAL BIRD BASIS

(Minimum Requirements and Maximum Defects Permitted)

FACTOR A OR NO. 1 QUALITY B OR NO. 2 QUALITY C OR NO. 3 QUALITY

HEALTH AND VIGOR: Alert, bright eyes,

healthy, vigorous

(iood health and vigor Lacking in vigor

FEATHERING: Well covered with feathers

showing luster or sheen.

Slight scattering of pin

feathers.

Fairly well covered with

feathers.

Moderate number of pin

feathers.

Complete lack of plumage

feathers on back.

Large number of pin

feathers.

CONFORMATION:

Breast bone

Back

Legs and Wings

FLESHING:

FAT COVERING:

Normal

Slight curve,

(chickens),

(turkeys)

1/8"

1/4"

dent

dent

Normal (except slight

curve)

Normal

Practically normal

Slightly crooked

Moderately crooked

Slightly misshapen

Well fleshed, moderately

broad and long breast

DEFECTS:

Tears and broken

bones

Bruises, scratches and

callouses

Well covered, some fat

under skin over entire

carcass.

Chicken fryers and turkey

fryers and young toms

only moderate covering.

No excess abdominal fat.

Fairly well fleshed

Abnormal

Crooked

Crooked or hunched back

Misshapen

Enough fat on breast

and legs to prevent a

distinct appearance of

flesh thru skin.

Hens or fowl may have excessive abdominal fat.

Shanks

Slight

Free

Slight skin bruises,

scratches and callouses

Slightly scaly

Poorly developed, narrow

breast, thin covering of

flesh.

Lacking in fat covering on

back and thighs, small

amount in feather tracks.

Moderate

Free

Moderate (except only

slight flesh bruises)

Moderately scaly

Serious

Free

Unlimited to extent no part

unfit for food.

Seriously scaly

STANDARDS EFFECTIVE JANUARY 1, 1950

Figure 2.—Summary of U* S* stanctóirds for live poultry.
- 18 -

For heavier kinds and classes of poultry, particularly turkeys, a de

sirable method for removing a bird from the coop, cage, or battery, is to

place one hand under the bird in the manner explained above. The other

hand is placed over the back of the bird, and the primary wing feathers,

on the side opposite the operator, are grasped. The bird is then lifted,

with a slight rolling motion (toward the operator), head first out of the

container. Care should be exercised to prevent the y/ings from flapping

and the bird from struggling, to avoid bruises and other types of inJTiries.

One procedure used in examining a bird, particularly one of the

heavier types, such as a turkey, is to examine the head, back, abdomen,

breast, and thighs. Since different satisfactory methods of examining

birds are used by different operators, the grader should practice the

order of examination to determine the method most suitable to his individual ability and liking«

In examining the bird, remember the factors y*iich a high-quality

bird should possess. The bird should not be diseased or show evidences

of any condition which would make it unfit for human consumption. In

other words, the bird should be healthy. Since the shape of the head

and the type of beak are associated with the shape of the body, the head

plays an important part in determining body conformation. A relatively

short and broad head with a relatively short, stout, well-curved beak is

associated with a conpact body. The eyes should be roimd, prominent,

bright, and alert.

The neck of a high-quality bird is usually moderate in length, since

this type of neck is associated with a coirpact body»

The shoulders of a high-quality bird are relatively broad and are

flat. The back is broad with the width carrying through to the rump. The

back should be relatively n^ell-fleshed but not too fat. Since internal

fat is deposited on the ends of the pinbones, the amount of fat in the

body can be determined fairly accurately by examining these bones.

The breast of the high-quality bird is relatively long, deep, wide,

and round. A bird with extreme depth of breast is apt to be poorly

fleshed. The breastbone is long, and straight or only slightly curved.-

The breastbone is well covered with flesh, which is well distributed

throughout its length. Except for young tom turkeys and fryers irtiich

may have only a modsrate amount of fat covering, the breast of a highquality bird is well covered with fat.

The thighs should be of medium length and be well fleshed and the

feathers on the body should be relatively short and close to the body,

with only a slight scattering of pinfeathers. The bird should be inell

covered with feathers that show a luster or sheen.
- 19 -

The defects in a top-duality bird should be slight. There should be

no tears and calluses or broken bones; slight skin bruises, scratches,

and calluses are permittedj and the shanks can be only slightly scaly.

Grades

The difference between standards of quality and grades is not often

understood. Standards of quality, "which have been the basis of discussions thus far in this manual, refer to the classification of an individual bird. Each bird is classified as A, B, C, or reject.

Live poultry is handled, sold, and traded commercially on the basis

of lots. One or more poultry coops would usually be considered a lot.

If all the birds in a lot were alike and remained that way, the grade of

that lot "would be the same as the quality. Since birds are not all alike

and they do not change exactly in the same manner, there are borderline

classifications. Opinions and judgments of graders vary. Therefore,

grades are established to take care of these variations.

"When poultry is crated, it is assumed that all the birds in a coop

will be of the same quality. Thus, the operator would place all A or

No. 1 birds in an "A" or No. 1 coop. Ho"wever, since there are human as

-well as natural elements of variation, grades are set up "with tolerances.

In the united States live poultry grades, any lot of birds may be designated as U. S. Grade A or U. S. No. 1 if at least 90 percent of the birds

are of A or No. 1 quality and the remainder are of B or No. 2 quality«

In like manner, any lot of birds could be classified as U. S. Grade B or

U. S. No. 2 if 90 percent of the birds iftfere of this quality or better

and the remainder -were of C or No. 3 quality. Any lot can be classified

as Ü. S* Grade C or U. S. No. 3 if it is coiiçrised of birds of not less

than C or No. 3 quality*

Tiîhen more than one container conçrises a lot of U. S. Grade A (No. 1)

or Ü. S. Grade B (No. 2) birds, no container shall have more Mrds of the

next loiwer quality (B or C, respectively) than those specified in the

following tabulation:

Maximum number of birds of the

Number of birds in a container next IOTBT quality

Less than 10 1

10 to l5, inclusive 2

16 to 20, inclusive 3

21 to 2^, inclusive h

26 or more 5
- 20 -

The term "No Grade" or some similar term is usually applied to any

lot of live poultry if such a lot contains aiy birds of less than C or

No. 3 quality*
- 21 -

Laboratoiy Form

Laboratory No.^_^~Combining Quality Grading Factors

Naxoe

Lot No.

Kind_

Class

ftinHtir fart^rn l/ » ^^ °^^^ *

1* Health and Tigor ::<:::::$

2. Feathering ttttttitt

3« Conformation s : : : : : : : :

(a) Breastbone :::::::::

(b) Back :::::::}:

(c) Legs and wings : s : s : : : : :

U« Fleshing : : t : t s t : :

5* Fat covering : i : t : : : : :

6« Defects t : t : : s : t s

(a) Tears and broken :::::::::

bones izttttttt

(b) Bruises, scratches, t t z : t t i t t

and calluses : t : i : : : : :

(c) Shanks s : : : : : : J :

Final Grade : : : : s t s « «

1/ Use A, B, and G, or R in each space provided for each bird opposite each quality factor* B means reject*
- 22 -

PART III

GRADING OF IHESSED AND READÏ-TO-COOK POULTRY

Dressed and rea(fy-to-cook poultry is graded for class, condition,

and quality. The purpose of Part III is to discuss the individual grading factors that are combined to determine the final grade of an individual dressed or ready-to-cook bird or a lot of dressed or reacfy-to-cook

birds j and to call the attention of the grader to the practical application of standards and grades •

Determining Condition

After the class of poultry (Part I) has been determined, the birds

are graded for condition* Condition refers to evidences of any disease,

or other conditions, "which may render the birds unnöiolesome or unfit for

human food. »*Other conditions" include, but are not limited to, the state

of preservation, cleanliness, or soiondness of poiiltry and the processing,

handling, or packaging iihich affects poultry. For purposes of instruction, the discussion of condition herein -will be limited to the factors

that indicate the presence of disease or to other conditions which may

render a bird unfit for human consunption. The conditions including the

processing, handling, and packaging are discussed in Part IV under the

heading "Official Grading and Inspection Programs*"

Poultry carcasses which show the following conditions cannot be

given any quality designation: Dirty head; bloody head; dirty carcass;

bloody carcassj dirty vent; dirty feet; fan feathers on the wing tips;

garter feathers; and, if the crop is not removed, feed in the crop.

A poultry carcass cannot be given an A Quality designation if it

was wet-kicked in such a manner that the skin has been damaged by extended immersion in, or high temperature of, the w^ter i*iich resulted

in immediate discoloration or may result in later objectionable discoloration.

Dressed and reacfy-to-cook poultry showing the following external

condition factors cannot be given any quality designations Extreme

emaciation; obvious evidences of disease; abdominal accumulations; evidences of anemia; or bruises in excess of those permitted in C Quality

birds* The skin and flesh of birds showing evidences of disease are

usually darker than normal, the coinbs and wattles on dressed birds may

be shrunken or engorged with blood and have a dark red or purplish

color, the skin may appear thin, and the skin and flesh may appear

doughy* Anemic birds are identified by abnormally pale carcasses*
- 23 -

Abdominal accusiuXatlonfi refer to body cavities that are filled with fluid

or cheeselike substances. When these acciumilations are present^ they can

soffisti^i&s be determined by feeling the abdomen <. Itie abdomen nill usually

be enlarged. If fluid is present in the abdomen, it will move around

freely under pressure from the fingers*

Vaxsy diseases of poultzy are chronic and develop slowly* A great

number of abnormal conditions appear on the internal organs of birds, es»

pecially older birds« The lesions caused by tuberculosis, blackhead,

ruptured ova, Newcastle disease, pullorum disease, visceral lymphomatosis,

and many other conditions will be found in the abdominal organs of birds

which are apparently normal from external appearances« For this reason,

the internal surfaces of the abdominal cavities as well as the visceral

organs of birds should be examined at the time of evisceration*

Internal evidences of disease may appear as bloody spots on or under

the surfaces of such organs as the liver, spleen, heart, lungs, kidneys,

ovary, and intestines* Tellowlsh deposits may appear within the heart

sac or air sacs, or even within the substance of these organe« The organs

may be smaller than normal, or shrunken, pale, dark, or discolored with

greenish, brownish, or bluish shades of color* There may be white or gray

spots, cream-colored growths, and numerous unusual shaped, shrunken, or

swollen areas« The organs may be more firm, softer, or more miabj than

normal, and they may contain firm, hard nodules (lumps, knots); or they

may contain small sacs filled with fluid*

Ubder certain conditions, processed poultry held for even short

periods of time may show evidences of decomposition* any birds showing

the following characteristics should be rejected, as they are not fit

for human consumption and may be classed as adulterated under the Federal

Food, Drug, and Cosmetic Acts A slippery or slimy condition of the skin

especially between the wing and the boc^ and neck; a greenish cast over

the back and between the thigh and the ribs (this color should not be

confused with the green or blue-green color resulting from sunburn or pig--

mentation that may show through the skin); mold growths anywhere on the

bird, especially between the legs, or on ths head and around the vent; a

putrid off-odor; or a green vent, or green area surrounding the vent«

Itadividual-Qgality Grading Factors

The following factors are considered in determining the quality of

an individual carcases

1* Confontttion* ¡i. Freedom from pinfeathers*

2« Fleshing* $• Freedom from cuts, tears, and

disjointed and broken bones«

3* Fat covering*
- 2U -

6. Freedom from discolora* ?• Freedom from freezer bum*

tlons of skin and from

flesh blemishes and

bruises.

1* Conformation

This factor hslps to determine quality^ inasmuch as it gOTsms the

amount and distribution of fleshy the appearance of the bird^ and the consumer utili*^ (ease of slicing if roasted) of the carcass» ühe normal

poultxy carcass as considered in grading^ is practically free from abnormalities in the skeletal structure* It is free from such deformities as

a crooked^ notched^ or peaked breast^ and from a crooked or hunched back

and it has a breastbone that is practically straight and nearly parallel

to the backbone*

In the standards of quality for poultry the terms '»normal, *> '»practieally normal, <* and >>abnormal^ refer to A Quality, B Quatl^T' and C

Quality, respectiTely»

A carcass is considered normal even though it has a slightly curved

breastbone or other slight abnormality in shape if it does not interfere

with th» normal distribution of the flesh« The normal carcass may also

have a slightly cuxnred back or a slight dent in the breastbone if this

deformity does not exceed 1/8 of an inch in a chicken or l/k of an inch

in a turkey«

A carcass is ccnsidered practically normal if it has abnormalities

that do not seriously interfere with the normal distribution of the flesh«

Such abnormalities include a dented, curved, and slightly crooked breastbone, a moderately crooked back, misshapen legs, and misshapen wings«

A carcass is considered abnoritftl if it possesses serious abnormal

physical conditions, such as a crooked or peaked breastbone or a crooked

or hnnchsd back, or other serious deformity. Such carcasses are per«»

mitted in C Quality if they are at least fairly well fleshed«

2« Fleshing

One of the most important factors of value and quality is the amount

of flesh that is on the carcass in relation to its skeletal size and the

age of the bird«

Tb be classified as A Quality the bird shall have a well-developed,

moderately broad, and long breast, well-fleshed throughout its entire

length, with the flesh carrying well up to the orest of the breastbone

so that the breastbone is not prominent« Toung torn turkeys may have

slight thickening or slight pouchiness of the skin on the fore part of

the breast« The legs shall be well covered with flesh«
-25 -

To meet the B Quality specifications for fleshing, the carcass shall

be sufficiently nell-fleshed on the breast and legs to prevent any appearance of thinness and prominence of the breastbone, A young torn turkey may

have a pouchy, thick, and someii*iat flabby skin on the fore part of the

breast.

A C Quality carcass is one that is poorly fleshed and idth respect

to a young torn turkey the skin on the fore part of the breast may be exH

tended, coarse, thick, and pouchy or flabl^#

3^ Fat covering

Perhaps the most inportant factor of quality from the stan<^oint of

excellence of flavor, textuire, and tenderness is the amount of fat covering or «finish*» that is present in a poultry carcass •

An A Quality poultry carcass is liell covered with fat over the breast,

back, hips, and pinbones, except that chicken broilers or fryers, turkey

fryers, and young toms may have only a moderate amount of fat covering

these parts• A hen, steirijig chicken, or fowl, although nell covered with

fat, is free from excessive abdominal fat#

A B Quality po\iltry carcass has sufficient coverage of fat on the

breast and legs to prevent a distinct appearance of the flesh through the

skin#

A C Qtiality poultry carcass may be lacking in fat covering over all

parts of the carcass«

The determination of the amount of fat covering that is present in a

carcass is one of the most difficult decisions that the inexperienced

grader has to make# The amount of fat that is required for the A Quality

varies considerably with the kind and class of bird, A well-finished

broiler, for instance, may appear to have a relatively small amount of

fat in comparison with that of a roaster or hen# Fat is deposited in the

skin and betifi^en the skin and flesh of the bird in certain definite areas«

There is a rather noticeable layer of fat along the two main feather

tracts on each side of the body and also an interlacing of fat between

these feather tracts« There is also a layer of fat, "fat collar," around

the crop sac area at the fore part of the breast« If the fat collar is

fairly well defined in a broiler or flyer, the bird may be considered to

be well covered with fat« Many graders use this particular indicator al^

most exclusively in judging the fat covering or finish of poultry« Along

the feather tract down the middle of the back is usually the last area on

the bird lÄiere a layer of fat is put on; therefore, this layer is a good

indicator of the general fat covering of the bird«

km Freedom from pinfeathers

The presence of pinfeathers on dressed and ready-to-cook poultry is

considered as one of the more inportant quality defects by many consumers«
. 26 -

Plnfeathers are of two types—those that protrude and those that do not#

Vestigial feathers, hair in the case of poultry and down in waterfowl,

are also considered as quality factors* Slightly more plnfeathers are

permitted on dressed poultry than on ready-to-cook poultry*

An A Quali-^ dressed poultry carcass is practically free front pinfeathers, especially on the breast, and is free from vestigial feathers.

A rea<ä|y-to-cook carcass is free from protruding plnfeathers and practically free from nonprotruding plnfeathers, especially on the breast, and is

free fix>m vestigial feathers*

A B Quality dressed poultry carcass may have not more than a slight

scattering of plnfeathers over the entire carcass and only relatively few

on the breast, and it is free from vestigial feathers. Ready-to-cook

poultry is free from protiniding plnfeathers and vestigial feathers and

may have not more than a few scattered nonprotruding plnfeathers.

A C Quality dressed poultry carcass may have numerous plnfeathers

and vestigial feathers scattered over the entire carcass. However, a

ready-to-cook poultry carcass Is free from protruding plnfeathers and

vestigial feathers and may have nonprotruding plnfeathers only to the extent that they do not seriously detract from the appearance of the carcass.

5* Ft^edom from cuts, tears^ and broken bones

Cuts, tears, and broken or disjointed bones detract fi*om the appearance of the bird and, in addition, lower the quality because of bruises

and blood clots which occur frequently with broken bones* Tsars permit

the flesh to dry out during the cooking process, thus lowering the eating quality of the bird. The number and extent of such defects that are

permitted depend on their location, whether on the breast or elsewhere

on the carcass. No sewn tears are permitted in any quality of bird.

However, the wing tips may have been removed.

An A Quality carcass is free from cuts and tears on the breast and

legs. However, elsewhere on the carcass such defects may total 1-1/2

inches in chickens and 3 inches in the case of turkeys and geese. The

carcass has no disjointed or broken bones except that it may have one

disjointed bone in either a leg or a wing but only if there is no evidence of a related bruise or blood clot. A chicken broiler or fryer may

have one nonprotruding broken bone in the wing in addition to such disjointed bone, but only if there is no evidence of a related bruise or

blood clot.

A B Quality carcass may have cuts and tears on the breast the aggregate length of which does not exceed 1-1/2 inches and elsewhere on the

carcass if they do not exceed 3 inches. With respect to a turkey or

goose carcass, such aggregate lengths of cuts and tears must not exceed 3

inches on the breast and 6 inches elsewhere on the carcass. The carcass
- 27 -

may have no more than two disjointed bones in either the legs or irLngs or

both, but only if there is no evidence of a related bruise or blood clotj

in addition, it may have one broken bone in the legs or wings if such bone

is nonprotruding and does not show an excessive related bruise or blood

clot»

A C Quality carcass may have torn skin, disjointed bones, and broken

bones, but only if there is no evidence of a related severe bruise or

blood clot«

6« Freedom from discolorations of skin and from flesh blemishes and bruises»

Discolorations and blemishes occur before and during the dressing operations and are largely due to rough handling» Dis colorations and abrasions and other slight blemishes ^ich are caused by poor dressing technique detract from the general appearance of the carcass; however, recent

surveys indicate that most consumers do not consider these blemishes as

very inportant quality factors yihen purchasing poxiltry if the skin is kept

fairly moist or if the carcass is packed in moisture-repellent containers»

Biniises, on the other hand, occur prior to dressing and are caused largely

by rough handling during transportation of the poultry from the farm to

the dressing plant. Bruises, particularly of the flesh, are an inportant

quality factor and detract from the appearance and the sales value of the

carcass»

An A Quality carcass is free from bruises and discolorations of the

flesh on the breast and legs, but else-vöiere on the carcass it may have

bruises and discolorations of the flesh showing not more than a slightly

reddened color to the extent of not more than l/2 Inch in diameter, except that a turkey or goose carcass may have such bruises and discolora^

tions to the extent of 1 inch in diameter» The carcass may have skin

bruises on the breast and legs to the extent of 1/2 inch in diameter and

elseiñdaere on the carcass to the extent of 3/U inch in diameter, except

that a turkey or goose may have skin bruises on the breas+. to the extent of 3/U inch in diameter and 1-1/2 inches elsenAiere» Notwithstanding

the foregoing limitations, the total aggregate area of flesh and skin

bruises and other discolorations and blemishes on the breast and legs

shall not exceed 1 inch in diameter and else"»rtiere on the carcass 1-1/2

inches in diameter, except that on turkeys and geese such areas shall

not exceed 2 and 3 inches in diameter, respectively» The skin may show

only slight reddening in the feather follicles on the neck near the

head and on the wings because of improper bleedings

A B Quality carcass may have flesh bruises on the breast and legs

showing not more than a slightly darkened color to the extent of an

aggregate area of l/2 inch in diameter and elsewhere on the carcass such

area of bruises and discolorations shall not exceed 1-1/2 inches in

diameterÎ on turkeys and geese, however, such aggregate areas shall not

exceed 1 and 3 inches in diameter, respectively» The B Quality carcass

is permitted to have skin bruises on the breast and legs to the extent

of 3/U inch in diameter, and elsewhere on the carcass 1-1/2 inches in
- 28 -

Relative Sizes of Aggregate Areas of Discolorations

(Maximum tolerances permitted)

Dressed and Ready-to-Cook Chickens

1/2«»

1-1/2*

Braises

A Qualiigr, skin (breast)

A Quality, flesh (elsewhere)

B Quali-ty, flesh (breast)

B Quality, skin (breast)

A Quality, skin (elsewhere)

A Quality, total discolorations on breast

A Quality, all discolorations (elsewhere)

B Quality, all discolorations (breast)

B Quality, skin bruises

(elsewhere)

B Quality, flesh bruises

(elsewhere )

B Quality, all discolorations (elsewhere)

Figure 3*—DiscoloraticÄi tolerances«
- 29 -

diameter, but for turkeys and geese, such areas may be 1-1/2 and 3 inches

in diameter, respectively• The total aggregate area of discolorations and

bruises on the breast and legs of poultry shall not exceed 1-1/2 inches in

diameter and elsenihere on the carcass 3 inches in diameter, but for turkeys

and geese, such aggregate areas shall not exceed 3 inches and 6 inches in

diameter, respectively• The skin may show not more than moderate reddening

in the feather follicles on the neck near the head and on the wings and

thighs as a result of improper bleeding•

A C Quality carcass may have numerous and large discolored areas or

blemishes on the skin which may be acconpanied by some reddening and

darkening of the flesh beneath, if such discolorations do not make any

part of the carcass unfit for food.

7# Freedom from freezer bum

The discoloration and drying out of the skin of poultry carcasses

during storage is commonly called "freezer bum.«« This defect detracts

from the ^pearance and sales value of the carcass and also lowers the

quality either in the case of moderate or of severe freezer burn«

An A Quality carcass shows only slight burn or evidence thereof* A

few pockmarks not exceeding 1/8 inch in diameter are considered as slight

freezer burn.

A B Quality carcass may show moderate freezer burn on any part of

the carcass but may have no dried areas in excess of l/2 inch in diameter.

A C Quality carcass shows more than moderate freezer burn and may

have numerous pockmarks or large dried areas on any part of the carcass.

Combining All Grading Factors

All grading factors, that is, those of class, condition, and quality,

are considered in determining the proper quality classification of a bird.

Each kind of bird must be in its proper class. If thB bird shows one or

more factors of condition irtiich would make it unfit for human consuiiption,

it is rejected. After the bird is properly identified as to class and if

it has not been rejected as being unfit for human consunption, it is

placed in its proper quality classification.

In placing a bird in its proper quality classification, it is inportant to remember that it must be evaluated according to each individual

quality grading factor and that the final quality of the bird is established on the basis of the lowest quality rating for any grading factor«

Thus, if a bird is A Quality for conformation, fleshing, and fat covering,

B Quality in pinfeathers and in cuts and tears, but C Quality in discolora^-

tions, the final quality designation would be. "C." No quality designation
- 30 -

herein defined is applicable to individual birds possessing any of the

folloyring conditions: Dirty or bloody head or carcass; dirty feet or ventj

fan feathers, neck feathers, or garter feathers; or feed in the crop.

Examining the Birds

After the factors of class, condition, and quality are ?^11 in mind,

the student grader should grade some dressed or ready-to-cook carcasses«

"Whether the carcasses are lying ird.th breasts up on tables, or hung by the

feet on racks or by strings, the examination shoiold in each case proceed

in much the sajoe wiy. The usual procedure is as folloTîs:

1. Examine the entire undar part of the bird (breast, legs, and

neck), to get a general impression of its over-all appearance•

2. Torn the bird and examine the back for over-all sqppearance. To

turn a dressed bird lying on a table or hanging from a rack, grasp the

legs near the feet with one hand and the neck near the head with the

other hand* If the bird is hanging by strings, grasp the feet where the

strings are attached and twist© To turn a ready-to-cook bird, lying on

a table, grasp the ends of the hock joints in one hand and shoulder end

lightly with the other hand»

3» After the bird has been appraised as a idiole, and an idea as

to its quality classification has been established, it should be examined

in greater detail for conformance to the requirements for each separate

quality factor A top-quality bird will have a normal conformation; it

can have only a slight curve in the breastbone; the back can be slightly

curved, but the legs and wings must be normal* It is well-fleshed, with

a moderately long and broad breast, and its breastbone is not prominent«

It will be well covered with fat, with some fat under the skin over the

entire carcass* Chicken broilers and fryers, and fryer and young torn

turkeys, on the other hand, can have only a moderate covering of fat*

The bird is practically free from pinfeathers and free of protruding

pins and hair. The top-quality bird is also free of cuts and.tears on

the breast and legs, but chickens and ducks may have cuts and tears iqp

to an aggregate length of not more than 1-1/2 inches elsewhere on the

body (turkeys and geese, an aggregate length of not more than 3 inches)»

No broken bones are present excepting in broilers or fryers for i*iich

one nonprotruding broken bone is allowed. The bird of top quality is

free of flesh bruises on the breast and legs. Elsewhere on the body of

a chicken or duck, flesh bruises are allowed to the extent of an aggregate area of a circle not over l/2 of an inch in diameter (turkeys and

geese not over 1 inch in diameter)V Skin bruises and all discolora^

tions on chickens or ducks ar* allowed to the extent of an aggregate

area of a circle not over 3A and l-a/2 inches, respectively: Such

skin bruises and discolorations on turkeys and geese cannot exceed l-*l/2
- 31 -

UNITED STATES DEPARTMENT OF AGRICULTURE

PRODUCTION AND MARKETING ADMINISTRATION

SUMMARY OF SPECIFICATIONS FOR STANDARDS OF QUALITY FOR INDIVIDUAL CARCASSES

OF DRESSED AND READY-TO-COOK CHICKENS

(Minimum Requirements and Maximum Defects Permitted)

FACTOR A QUALITY B QUALITY C QUALITY

CONFORMATION: Normal Practically normal Abnormal

Breastbone

Back

Slight curve, 1/8" dent

Normal (except slight

curve)

Dented, curved, slightly

crooked

Moderately crooked

Seriously

crooked

Seriously

crooked

, If fairly well

^ fleshed

Legs and Wings Normal Moderately misshapen Misshapen

FLESHING: Well fleshed, moderately

long and broad breast

Fairly well fleshed on

breast and legs

Poorly fleshed

Breastbone Not prominent Not prominent May be prominent

FAT COVERING: Well covered - some fat

under skin over entire

carcass

Broilers or fryers only

moderate covering

Sufficient fat on breast

*and legs to prevent a

distinct appearance of

flesh through skin

Lacking in fat covering over

all parts of carcass

PINFEATHERS: BREAST AND

LEGS

ELSEWHERE BREAST AND

LEGS

ELSEWHERE

BREAST AND

LEGS

ELSEWHERE

Dressed:

Pins and hair Pract. free Pract. free Relatively few SI. scattering Numerous Numerous

Ready-to-cook:

Non protruding pins Pract. free Pract. free Pew scattered Few scattered Scattering Scattering

Protruding pins and hair Free Free Free Free Free Free

CUTS AND TEARS:^ Free 1-1/2" 1-1/2" 3« No limit

Disjointed bones 1 2 No limit

Broken bones None (except one non-protruding if broiler or fryer

1 Non-protruding No limit

DISCOLORATIONS:-^

Flesh braises 0" 1/2" 1/2" 1-1/2" No limit ^

No limit ^

Skin bruises 1/2" 3/4" 3/4" 1-1/2"

All discolorations 1" 1-1/2" 1-1/2" 3" No limit-?^

FREEZER BURN Few small (1/8" diameter)

pockmarks

Moderate-dried areas not in

excess of 1/2" in diameter

Numerous pockmarks and

large dried areas

The quality designation, specified herein are not applicable to ^'^l^\^^^:;;'^^^

or bloody head or carcass, dirty feet or vent, fan feathers or neck feathers or garter feathers.

\J Total aggregate length of all cuts and tears including incision for reiaov.l of the crop or its contents.

7J Maximum diameter of aggregate areas of all flesh bruises, skin bruises and discolorations.

U No limit on sixe and number of areas of discoloration and flesh bruises if such areas do not render any part of

the carcass unfit for food.

STANDARDS EFFECTIVE JANUARY 1, 1950

Figure U.—SumiDary of U* S. standards for dressed and ready-to-cook chickense
- 32 -

UNITED STATES DEPARTMENT OF AGRICULTUBB

PRODUCTION AND MARKETING ADMFÍÍIÍÍÍÍTIOS

SUMMARY OF SPECIFICATIONS FOR STANDARDS OF QUALITY FOR INDIVIDUAL CARCASSES

OF DRESSED AND READY-TO-COOK TURKEYS

(Minimum Requirements and Maximum Defects Permitted)

FACTOR A QUALITY B QUALITY C QUALITY

CONFORMATION:

Breastbone

Back

Legs and Wings

Normal

Slight curve, 1/4" dent

Normal (except slight

carve)

Normal

Practically nonnal

Dented, carved, slightly

crooked

Moderately crooked

Moderately Misshapen

Abnormal

Seriously^

crooked 1 jj ^^.^^y ^^^^

Seriously f '^^^^^^^

crooked _)

Misshapen

FLESHING:

Breastbone

Pouchiness

Well fleshed, moderately

long and broad breast

Not prominent

Slight

Fairly well fleshed on

breast and legs

Not prominent

Definite

Poorly fleshed

May be prominent

Extended

FAT COVERING: Well covered - some fat

ander skin over entire

carcass.

Fryers and young toms only

moderate covering

Sufficient fat on breast and

legs to prevent a distinct

appearance of flesh through

skin.

Lacking in fat covering over

all parts of carcass

PINFEATMERS: BREAST AND

LEGS ELSEWHERE BREAST AND

LEGS ELSEWHERE BREAST AND

LEGS ELSEWHERE

Dressed:

Pins and hair

Readx-to-Cook:

Non-protrnding pins

Protruding pins and hair

Pract. free

Pract. free

Free

Pract. free

Pract. free

Free

Relatively few

Few scattered

Free

SI. scattering

Few scattered

Free

Numerous

Scattering

Free

Numerous

Scattering

Free

CUTS AND TEARS:^ Free 8" 8- 6" No limit

Disjointed bones

Broken Bones

1

None

2

1 Non-protruding

No limit

No limit

DISCOLORATIONS: ^

Flesh braises

Skin braises

All discolorations

0

8/4"

2"

1-

1-1/2"

8"

1-

1-1/2"

8"

8"

8"

6"

No limit-^

No limit-?^

No limit-^

FREEZER BURN Few small (1/8" diameter)

pockmarks

Moderate-dried areas not in

excess of 1/2" in diameter

Numerous pockmarks and

large dried areas

The quality designations specified herein are not applicable to birds possessing any of the following conditions: dirty

or bloody head or carcass, dirty feet or vent, fan feathers or neck feathers or garter feathers, or feed in the crop.

\J Total aggregate length of all cuts and tears including incision for removal of the crop or its contents.

2/ Maximum diameter of aggregate areas of all flesh bruises, skin bruises, and discolorations.

3/ 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.

STANDARDS EFFECTIVE JANUARY 1. 1950

Figure 5*—Summary of !!• S. standards for dressed and ready-to-cook turkeys.
- 33 -

and 3 Inches in diameter, respectively. A top-quality bird may have not

more than a few small pockmarks (l/8 inch in diameter) resulting from

freezer bum»

Gbrades

The difference betiieen standards of quality and grades is sometimes

not understood« Standards of quality, -which have been discussed so far

in this manual, refer to the quality evaluation of an individual bird. A

bird may be classified as A, B, C, or as a reject. Grades usually apply

to idiolesale lots of poultry, althou^ a grade may be properly applied to

an individual bird, in -which case ••grade" and "quality** irould be synoiçrmous. For example, an A Quality bird may properly be labeled U. S.

Qrade A.

Dressed and read|y-to-K:ook poultry is handled, sold, and traded commercially on the basis of lots. A lot consists of one or more containers

nhich usually hold 12 birds, although many processors pack from U to 30

or more birds in a container, depending, of course, on the type of container and the class and size of poultry packed.

Poultry processors generally grade their products on the basis of

U« S. standards of quali-^ and frequently label packs with brand names

representing qualities conçarable to U. S. A, B, and C qualities or various C(MQbinations of these qualities.

Since there are human as -well as natural elements of variation,

grades are set up with tolerances. In the Uni-bed States grades for dressed

and ready-to-cook poultry, any lot of birds conposed of one or more containers of the same kind and class of poultry may be desigiated as U. S.

Grade A if at least 90 percent of the birds are of A Quality and the

remainder are of B Quality, and no indi-vidual container in the lot contains more birds of B Quality than in the proportion of 2 to each 12

birds in the container. Any lot of poultry conposed of one or more containers of the same kind and class may be designa-bed U. S. Chrade B if

not less than 90 percent of the birds in the lot are at least of B Quality and the remainder are of C Quality, and no individual container in

that lot contains more C Quality birds than in the proportion of 2 to

each 12 birds in the container. Arsy lot of poultry may be designated as

Ü. S. Grade C if it consists of birds of not less than C Quali-ty. According to the united States grades, when any lot of dressed poultry is

graded on the basis of a representative sample, any carcass possessing

a dirty or bloodjy head, dirty feet or vent, fan feathers, neck feathers,

garter feathers, or feed in the crop and TJÄiich is of either A Quality

or B Quality excepting for these factors, will be lowered one quali-ty.
- 3U ^

The tolerances provided for in the United States grades are applicable only iwhen the individual birds in the lot are not marked with a

!!• S. grade, lïhen individually grade marked, each bird in the lot must

be of the quality showi in the marked grade.

Although -wei^t specifications are not included in the U* S. grades

for dressed and ready-to-cook poultry, since wei^t as such is not a factor of grade, it is recommended that each container of such poultry contain carcasses of the weights specified in tables 1, 2, 3, and U«

"When birds are graded out of bins, the poultry carcass is examined

by grasping the shanks of the bird in one hand with the breast up. In

this position, the grader can easily observe the breast, wings, and legs,

and by a loere twist of the wrist the back of the bird is turned into position to be observed. The various quality factors are appraised and the

bird is placed in the proper grade bin#

lïhen birds on a conveyor line are graded, the side of the bird nearest the grader is examined first. The carcass is then flipped around so

that the opposite side can be examined. In some instances, the birds are

removed as they are graded and placed in the various quality bins or cooling tanks; in other instances, only the A-<îuality carcasses are removed

and the other qualities are taken off the conveyor line later, -or the

lower grades, B Quality, C Quality, and the undergrades, are removed hy

the grader and all that remains on the conveyor line are the Grade A

carcasses.

"When packaged poultry is presented for grading, it is necessary to

open the packages and examine each bird individually or each bird in a

representative sanple of the lot. If the birds are individually wrapped,

it is necessary to remove the wraps so that each carcass may be examined^

It is usually difficult to remove the birds from the boxes for grading,

especially if the birds are frozen«

The usual practice in examining frozen, box-backed poultry is to

examine that portion of the birds that can be seen, without breaking the

pack apart• In addition, a sufficient number of boxes should be turned

tpside down, so that the backs, hips, and backs of wings of the birds can

be examined and the cleanliness of the heads, feet, and vents 6an be observed.

It is very difficult to make a proper examination of barrel-packed

poultry• It can be made only by unpacking and examining each bird in

the container. If the poultry is frozen, repackaging of the sample

examined presents a problem«

Box-packed and barrel-packed poultry is usually graded at terminal

markets and generally on the basis of a representative sançle drawn from

a bulk lot»
-35-

Table 1.—Suggested -weight specifications of dressed chickens

Class of ]

"Weight range per bird Î Weight range pe

birds

r dozen

. «

chickens Minimam « Maocimoii Minimum j Maximum

None

4

4

1 lb. 8 oz. ] None : 18 lbs.

Broilers or

fryers

\ Over 1 lb, 8 oz. j 2 lbs. Î; Over 18 lbs. s 2li lbs.

; Over 2 lbs. 2 lbs. 8 oz. 2 Over 2li lbs. j 30 lbs.

Î Over 2 lbs. 8 oz. : 3 lbs. : Over 30 lbs. j 36 lbs.

: Over 3 lbs. 4

á 3 lbs. 8 oz. :; Over 36 lbs. :• U2 lbs.

I Over 3 lbs. 8 OZ. 1, it lbs. : Over ii2 lbs. í! U8 lbs.

I Over 3 lbs.

4

t 3 lbs. 8 oz. j; Over 36 lbs. i\ k2 lbs.

: Over 3 lbs. 8 oz. 1! h lbs. j Over U2 lbs. it U8 lbs.

Roasters : Over U lbs. ! U lbs. 8 oz. iî Over W lbs. :t % lbs.

: Over h lbs. 8 oz. j! 5 lbs. j Over $U lbs. i! 60 lbs.

: Over 5 lbs. ¡ 5 lbs. 8 oz. ': Over 60 lbs. î! 66 lbs.

: Over 5 lbs. 8 oz. 1! None : Over 66 lbs. i! None

: None • 6 lbs. : None i! 72 lbs.

s Over 6 lbs. : 7 lbs. : Over 72 lbs. i! 8U lbs.

Capons : Over 7 lbs. t 8 lbs. j Over 81i lbs. i! 96 lbs.

t Over 8 lbs. : 9 lbs. t Over 96 lbs. ¡108 lbs.

: Over 9 lbs* : 10 lbs. : Over 108 lbs. .¡120 lbs.

: Over 10 lbs* : Nono s Over 120 lbs. : None

i None t 3 lbs.

• * • *

I None x 36 lbs.

t Over 3 lbs* : U lbs. : Over 36 lbs. \ U6 lbs.

Stags

s Over h lbs# : 5 lbs. : Over U8 lbs. 1 60 lbs.

t Over 5 lbs. t 6 lbs. : Over 60 lbs. ! 72 lbs.

: Over 6 lbs. t Non. : Over 72 lbs. ; None

t None i li lbs. : None i U8 lbs.

Cocks : Over k lbs. : 5 lbs. : Over 18 lbs. j 60 lbs.

j Over 5 lbs. : 6 lbs. : Over 60 lbs. : 72 lbs.

: Over 6 lbs. s None : Over 72 lbs. : None

: None ! 3 lbs. : None : 36 lbs.

j Over 3 lbs. Í 3 lbs. 8 oz. î Over 36 lbs. : U2 lbs.

Hens or stew- t Over 3 lbs. 8 oz. s U lbs. : Over hZ lbs. I U8 lbs.

ing chick- : Over k lbs. : U lbs. 8 oz. j Over U8 lbs. : 9x lbs.

ens or fowl : Over k lbs. 8 oz. s 5 lbs. : Over %, lbs. : 60 lbs.

t Over 5 lbs. : None : Over 60 lbs. j None

*
-36-

Table 2.—Suggested weight specifications of dressed turkeys

• Weight range per bird

Class :

IttniBum ! MaxLimm

None t 6 lbs#

Turkey fryers Over 6 lbs* : 8 lbs.

Over 8 lbs* t 10 lbs«

None s 6 lb».

Over 6 lbs* : 8 lbs.

Over 8 lbs- : 10 lbs*

Over 10 lbs. t 12 lbs.

Young hen turkeys Over 12 lbs. t 1h lbs.

or young to» Over 111 lbs. : 16 lbs.

turkeys Over 16 lbs. t 18 lbs.

Over 18 lbs. : 20 lbs.

Over 20 lbs. : 22 lbs.

Over 22 lbs. t 2k lbs.

Over 2k lbs. t None

Mature or. old hen ¡ None t 10 lbs. turkeys and * Over 10 lbs. : 15 lbs.

mature or old . Over 15 lbs* t 20 lbs.

torn turkeys ^ Over 20 lbs. i None

Table 3*-

Kind

of poultry

Suggested weight specifications of dressed ducks^ geese^ guineas^

squabs^ and pigeons

ifelght range per bird

Mininum Maximum

Weight range per dozen birds

Miniimim Maximum

Ducks (all

classes)

None

Over k lbs.

Over 5 lbs.

k lbs.

5 lbs.

None

None

Over 1|8 lbs.

Over 60 lbs.

i Ö lbs.

: 10 lbs.

: None

None

Over 96 lbs.

Over 120 lbs.

t

t k6 lbs.

: 60 lbs.

: None

: 96 lbs.

:120 lbs.

: None

Geese (all

classes)

None

Over 8 lbs.

Over 10 lbs.

t 1 lb. 8 oz.

2 lbs. k oz<

None

: 18 lbs.

t 27 lbs.

: None

Guineas

(all classes)

None

Over 1 lb. 8 oz.

Over 2 lbs. k oz.

None

Over 18 lbs.

Over 27 lbs.

Squabs and

pigeons

None

Over 8 oz*

Over 11 oz.

Over 111 oz.

8 oz.

II oz.

III oz.

None

None

Over 6 lbs.

Over 8 lbs. 6 oz.

Over 10 lbs. 8 oz.

: 6 lbs.

i8 lbs. 6 oz.

:10 lbs. 8 oz.

: None
- 37 -

Table U*—Suggested weight specifications of ready-to-cook poultry

K'inHft íinñ r^lacKsAQ *•- Weight range per bird

of poultry ' Minimum [[ Maximum

None 1I 1 lb. 8 oz.

Broilers or fryers *

Over 1 lb. 8 oz. i

Over 2 lbs* í

I 2 lbs.

I 2 lbs. 8 oz.

Over 2 lbs. 8 oz. i; 3 lbs.

Over 3 lbs. ij 3 lbs. 8 oz.

Over 2 lbs. 8 oz» \5 3 lbs.

Over 3 lbs. ! 3 lbs. 8 oz.

Over 3 lbs. 8 oz. íÎ U lbs. Roasters *

Over U lbs. ij U lbs. 8 oz*

Over U lbs. 8 oz. \I 5 lbs.

Over 5 lbs. i None

None Î 2 lbs.

Over 2 lbs. iÎ 2 lbs. 8 oz.

Over 2 lbs. 8 oz. i1 3 lbs.

Over 3 lbs. i! 3 lbs. 8 oz. Hens or stewing chick- *

Over 3 lbs. 8 oz. iI h lbs.

ens or fowl Over U lbs. i: U lbs. 8 oz.

Over li lbs. 8 oz* I 5 lbs.

Over 5 lbs. iI 5 lbs. 8 oz.

Over 5 lbs. 8 oz# i: None

None ÍI 2 lbs. 8 oz.

Over 2 lbs. 8 oz» í: 3 lbs. 8 oz.

Cocks or old roosters s Over 3 lbs. 8 oz. íî h lbs. 8 oz.

Over U lbs. 8 .oz. jt 5 lbs. 8 oz.

Over 5 lbs. 8 oz» i\ None

None 1j U lbs.

Over U lbs. iî 6 lbs.

Over 6 lbs. iî 8 lbs.

Over 8 lbs. ; 10 lbs.

Turkeys and geese (all : Over 10 lbs. I 12 lbs.

classes) : Over 12 lbs. i; 111 lbs.

Over Ik lbs. ij 16 lbs.

Over 16 lbs. I 18 lbs.

Over 18 lbs. Í 20 lbs.

Over 20 lbs. :( None

None I 3 lbs.

Ducks (all classes) Over 3 lbs. i

Over 3 lbs. 8 oz. i

I 3 lbs. 8

I h lbs.

oz.

Over U lbs. î None

None j: 12 oz.

Over 12 oz. iI 1 lb.

Guineas (all classes) : Over 1 lb» i\ 1 lb. U oz.

Over 1 lb. U oz. i: 1 lb. 8 oz.

Over 1 lb. 8 oz. iÍ None

None \ 6 oz.

Pigeons (all classes) ¡

Over 6 oz.

Over 10 oz« i

; 10 oz.

\ Hx oz.

Over Ik oz. jt None
- 38 -

The proficient grader must evaluate the carcass at a glance, keeping

in mind each of the quality factors, and he must make split-second decisions as to these factors and place the carcasses in the various quality grades.
' 39

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- U2 .

Laboratory Forms

Laboratory No» —Conformation and Fleshing

Name

Lot No.

Kind_

Class

Bird No. \

: j Î Î 2 Í

; 3 : : : 1

1 Î

1 Í

1. Conformation 1/ Î Î : s : 1

5 : : : J Î

Î Î

1 Î

2ft Fleshing 1/

5 : Î j : 1

: : s s : 2

1 : : : : Í

COMMENTS : : Î : J Î

: : : Î : Î

> <

» 4

Lot No. Class

Bird No. ;

\ I t t t \

\ t I t I \ > 'i

» 1

î î

1

1. Conformation \ s 1

I 1

( 1

» i

t 4

1 i

1>

î

2. Fleshing,

•

I 4

: : : j{ 2 j

{ 2 1

COMMENTS i

1

\ : 1

: 2 i

{ : \

\ 2 1

> <

I 1

1 i

* i

1 1

» 4 » *

: 1

I 1

»1

>

1

Lot No. Class

Bird NOft 1 î ;

( 1^ 1

: 1

1 4

1 4

1 i

\ 1

\ 2

S 2

1. Conformation * * J

\ 1

1 4

» 4I 1

5 î

1

; 1

1 1\ 2

1 2

2. Fleshing * [ ]

» 4

» 4

1 4

1 4

» 4

» i

1

• 4 »

•ft ftft

ftft ftft

COMMENTS 2 2 î

2 2 1\ 3

: 2 j

: 2 1

r 2 1

î 2 2 2

K 2 2 2

S 2 2 2

1/ Use A, B, C, or R in each space provided for each bird opposite

the quality factor. R means reject.
-U3 -

Laboratory No. —^Fat Covering and Pinfeathers

Name

Lot No.

Kind_

Class

Bird No. ; [* m 4

1 • 4

t 1

1 j

» • « 4

» • • 4

1 . • «

1 • • « 1

3ft Fat covering l/¡

> « 4

1 • 4

1 4

» 4

; : : 21 Î

>

U. Pinfeathers 1/ ]

» . 4

» « 4

Ï : 1

Î : : 1

» 4

» 4

;

*

COMMENTS : : s

» 4

r 4

• * • 4

: : : 1

1 : : :

: : : 2\ Î

>

Lot No. Class

Bird No. \ I ; •• «ft

•ft ••

\ t\ Í :

I :

3# Fat covering * [

I 1r 1

> < I i\ Î

ft« ft«

U. Pinfeathers J ]

•

» 4

> 4

< -

» 4

» 4 <

» « » «

:

COMMENTS :

: 1

I t

> 4

9 i

1 :

•

: :

» «

Lot No. Class

Bird No. Ill

è è 4

» 4

1 *

\ 1 <

î t ît :

3. Fat covering . ; *

» 4

> 4

>

1 4 » <

i 4

> < \ 1

ii. Pinfeathers I !

: 1

• 4

î

» 4 » 1 1 1

! :

COMMENTS : :

: :

: 1

» 4 » *

: 1

ftft «ft «ft

ftft •• ••

•• •• ••

•••••.

1/ Use A, B, C, or R in each space provided for each bird opposite

the quality factor. R means reject»
-UU -

Laboratory No. —Cuts and Tears j Discolorations $ Freezer Burn

Name

Lot Mo.

Kind__

Class

Ford No. ^

\ : î\ 1\ : 1

• *

i : :

Í : :

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PAIÎT IV

OFFICIAL GRADING AND INSPECTION PROGRAMS

The United States Department of Agriculture has for more than 20

years offered the poultry industry official grading and inspection services on a voluntary basis• These services have been carried on under authority of Congressional acts nvhich have provided that fees shall be

charged users of the services to cover costs«

The purpose of Part IV is to acquaint the student grader with the

manner in iriiich these service programs are furnished to the poultry industry •

The Bases for Grading and Inspection Services

Poultry grading service is available to the industry on two bases:

One is the fee basis (cost per unit or per hour); and the other is the

resident or continuous grading basis.

Fee grading is performed on the basis of requests from applicants for

the grading of a particular lot or carload of poultry. Requests for this

type of service are usually made irregularly and the charges for the service are based on the amount of product graded or on the time consumed in

performing the service. Most of the fee-grading work is done at the terminal markets where iuçartial certification of quality or condition is desired* However, some service is rendered to shippers and processors on a

fee basis as required primarily in purchase contract specifications»

Resident or continuous grading is performed by graders who are

stationed in the applicant's processing plant and are available at all

times to perform grading service at the plant. Most of the resident grading is performed in processing plants at shipping points within the more

concentrated areas of production, although some processors and distributors

at terminal markets or major distribution centers also use resident or continuous grading service. This type of service is provided on a contract

basis and the costs include an amount equal to the salary of the grader

plus an additional charge based on the volume of product handled in the

plant to cover siçervisory and administrative costs»

Grading generally involves the sorting of products according to quality and size, but it also includes the dstermination of the class and condition of products. For poultry, grading may be for determining class,

quality, quantity, or condition, or for any combination of these factors.

The revised poultry regulations provide a new service with respect to

condition, in that the service may be limited to observation of poultry
-hl -

during processing and certification that it has been dressed in accordance

irith the miniimim standards for sanitation, facilities, and operating procedures in official plants (plants which are approved as meeting the facilities and sanitary requirements of the regulations and in which grading

or inspection service is perfomed)*

Grading for quality can be accomplished hy examining each carcass in

the lot, or by examining a representative sample of the lot of poultry to

be graded. Only poultry of A Quality or B Quality that is graded on an

individual bird basis may be individually marked with an official grade

mark*

The term ^inspection« as used in the poultry regulations refers to

any inspection of poultry during eviscerating operations to determine the

condition of .ôuch poultry and its healthfulness and fitness for human

food, or the condition and wholesomeness of any edible poultry product at

any stage of the preparation or packaging in the official plant where inspected and certified, or the condition and wholesomeness of any previously inspected and certified product, if the product has not lost its

identity as an inspected and certified product* In addition, inspection

means the determination of the condition of dressed poultry as it applies

to the processing, handling, or packaging of the product« In the performance of inspection service, each poultry carcass is examined as it

is being eviscerated and the carcasses considered as fit for consumption

are passed for human food, and those that are unfit, are condemned and

denatured« Post-mortem inspections are made by veterinarians or by qualified laymen under the supervision of veterinarians»

Inspection service ia rendered almost entirely in official plants on

a contract basis«

Regulations Governing a^ading and Inspection

Poultry-grading and inspection services of the United States Department of Agriculture are permissive, in that individuals, firms, or

governmental agencies that desire to utilize these services may request

them of their own volition* Services are performed on the basis of the

regulations governing the grading and inspection of poultry and edible

products thereof* These regulations have been developed in cooperation

with the industry, including all affected or related groups such as health

and marketing officials, producers, processors, and consumers, as well as

on the advice of inspection and grading officials throughout the country.

Programs Offered

The various programs and services which are available are listed in the regulations and any interested person may use any one or more of
.1x8-

the services if he so desires. The following kinds of services are available:

1* Grading of live poultry•

2. Certification of dressed poultry produced under USDA sanitary

standards•

3. Inspection of dressed poultry that is further prepared as readyto-cook poultry»

U. Grading of dressed poultry.

5. Grading of reac|y-to-cook poultry.

6. Inspection of poultry for canning.

Any of the above-mentioned services may be performed in official

plants but only certain of these services are offered at terminal markets

and at other than official plants. The sanitation program for dressed

poultry and inspection service is available only at official plants* Although the grading of dressed and ready-to-cook poultry is permitted at

other than official plants, such poultry may be individually grade-marked

only if it originated in an official plant and is graded on an individual

bird basis. Only ready-to-cook poultry that has been officially inspected

for condition and wholesomeness and is properly identified as an inspected

product can be graded for quality. Official inspection (either Federal or

other acceptable inspection) is likewise required as a prerequisite to

grading rea<fy-to-cook poultry in official plants*

Most of the poultry that is graded at terminal markets or on a fee

basis generally is graded on a representative sample basis and usually is

not grade-marked. The covering certificate usually is all that is needed

by the applicant for the service as evidence of the quality or condition

of the product examined.

The grading and grade labeling of poultry at the time of processing

are being encouraged, and more and more of the grading is being done in

official plants at the shipping points.

Certain restrictions placed on the performance of services in official plants are designed to assure that any product which bears a grade

mark or inspection mark has been produced under sanitary conditions and

that the product is, in fact, as stated on the respective marks. Section

70.U of the regulations requires that only dressed poultry which was

processed in accordance with the sanitary requirements may be graded or

inspected. In order to effectuate this requirement, dressed poultry from

nonofficial plants may not be brought into official plants, except under

certain conditions under which the product can be adequately segregated:
- U9 -

And provided^ That no processing of such product is carried on* Another

provision under this section requires that all the poultry that is dressed

in an official plant shall be prepared in accordance -with the sanitary requirements of the regulations»

Applicable to official plants operating under inspection service is

a requirement that all poultry that is eviscerated in the plant shall be

processed in a sanitary manner and "vöiile continuous inspection for condition and "wholesomeness is not required, an inspector or governmental

(Federal or State) grader must be on duty at all times that plant operations are carried on. This is for the purpose of effecting adequate

segregation of inspected and noninspected products, controlling official

inspection and grade marks, and siçervising the sanitation during processing operations»

A further requirement under section 70#U of the regulations is that,

in plants utilizing the service of grading for quality, a majority of the

grader's time shall be spent in grading for quality on the basis of the

U. &. standards. This requirement tends to keep the grader's skills

properly in line "wiiile applying the official quality standards*

The regulations specify who may perform the grading and they also set

forth the general requirements, such as licensing, enployment, and duties

of a grader. Graders may be either Federal or State enployees or other

licensed individuals, under performance bond, "vÄiose enployment is not

specified. Inspectors, on the other hand, are in all instances civil employees of either the Federal government or of State go'^/emments»

How to obtain grading service is explained in section 70*6 of the

regulations. This section outlines the procedure for an applicant to

follow in obtaining service, either at a terminal market on an intermittent fee basis or on a continuous or contract basis in an official plant«

The latter type of service involves a written application for service

(signed contract form)j an initial survey of the plant, submission of

drawings of the plant layout (blueprints), including floor plans, locations of principal pieces of equipment, floor drains, hand-washing facilities, hose connections for clean-up purposes, and the routes of products

through the plant; approval of the drawings and final siirvey of the plant;

and installation of a grader.

Sanitary Requirements

Although the requirements as to sanitation, facilities, and operating procedures have been applicable to plants under poultry inspection

service for many years, the sanitary standards contained in section 70.39

of the regulations first became applicable on July 1, 195l> to poultry

dressing operations as well as to all related rooms used in poultryprocessing operations.
- 50 -

Prior to July 1, 1951, niany of the plants under inspection iiere comprised of the eviscerating and packing rooms and other auxiliary rooms

that served the eviscerating operations in the plant* In most cases, the

feeding stations, the killing and picking rooms, and other rooms used solely for the production of dressed poultry were considered as being outside

the limits of the official plant and thus they were not subject to the

sanitary requireœnts« Since the new regulations became effective, July

1, 1951, feeding stations, killing and picking rooms, and all other rooms

that are used in conjunction with poultry-processing operations under inspecUon or grading are included as a part of the official plant and must

comply with the sanitary standards*

The sanitary requirements are divided into three main parts, as

follows t

1^ Buildings and plant facilities.

2. Equipment and utensils #

3. Maintenance of sanitary conditions and precautions against contamination of products*

The first two parts specify what is required for a plant to coiqply

as an official plant, and the third part sets forth the operating procedures and steps necessaiy for processing to be in conformity with thö

sanitary standards«

The sanitary provisions of the regulations are considered as the minimum requirements necessary to produce clean and sanitary poultry food

products* They are adaptable to small as well as large poultry-processing

operations* Th^ are designed to provide for processing operations to be

conducted in buildings that are capable of being kept clean, and free from

rodents and other vermin, dust, and other conditions that would contaminate food products* Floors and walls in processing roomys must be impervious to moisture, and be smooth and suitable for easy and thorough cleaning«

Die drainage and plumbing systems must be adequate to dispose of water and

other wastes resulting from processing operations, be properly installed,

and be equipped with approved traps to prevent the development of health

hazards* TÎie equipment used in processing operations must be of metal or

other impervious material and be constructed and so placed as to permit

thorough cleaning* The operating procedures are designed so that they

will be practicable and at the same time capaole of producing clean, saftitary poultry under conditions that will conserve quality and prevent deterioration and contamination of the product*

Packaging and Labeling

Poultry packaging, insofar as official grading and inspection are concerned, is treated from two points of view* One deals with the adequacy of

packaging from the standpoint of protecting the product from contamination
-51 -

and minimizing quality deterioration and the other is related to the informational statements on the packages«

Packaging is covered very briefly in the sanitary standards by requirements that the liners of containers shall be water-vapor-resistant

and remain intact when moistened by the product; that they shall adequately protect the product from contamination; and that protective

coverings for containers shall be adequate to protect the product in the

plant and as it is distributed from the plant, under whatever maans are

used in transporting the product•

From the standpoint of informational statements on packages that

bear inspection or grade marks, the regulations require that the true

name of the product be shown on the package In addition, the package

shall bear the nama and address of the packer or distributor and shall

not bear any statement that is false or misleading* All packaging materials and labels that bear official identification must be approved

by the Production and Marketing Administration prior to use.

Labeling

Section 201 of the regulations contains examples of official identification marks idiich may be used to label poultry projets individually

that have been graded or inspected or both inspected and graded.

A shield design label, used as the official grade mark, shall indicate the class of the poultry or irtiether it is "young,** or "mature" (or

"old"), ¥*iether the poultry is dressed or ready-to-cook, and the U. S.

grade. It shall also bear such a phrase as "Federal-State Graded" or

"Government Graded," or a similar statement. The grade mark for readyto-cook poultry may be used only when the product is identified as having been inspected hy Federal inspectors or by inspectors of any other

inspection system approved by the Production and Marketing Administration.

The inspection mark is in the form of a circle which contains the

wording "Inspected for "Wholesomeness by U. S. Department of Agriculture "

The combined inspection and grade mark that is used on ready-tocpok poultry to show that it has been both inspected and graded is in

the form of a shield within a circle. The wording is essentially the

same as that contained in the separate grade and inspection marks.

The label that is approved for use in marking bulk packages of

dressed poultry vrtiich has been certified as having been produced under

USDA sanitary standards is in the form of a rectangle and contains the

•wording "Dressed Poultry — Processed Under USDA Sanitary Standards —

Not USDA Graded for Quality or USDA Inspected for Hîholesomeness." In

addition, the labels must bear a lot number, indicating the day of the

year the product was packed, or be numbered serially.
- 52 -

All official identilication marks shall also contain the plant number

of the official plant where the product TOS packed if the number is not

shoim elsewhere on the package or packaging material*

The official identification marks may be printed on the consumer packages of the product or on paper inserts to be placed in the containers or

on metal or paper tags that axe affixed to the bird, usually to the web of

the wing«

Administration of Programs

The official grading and inspection programs are administered by the

Inspection and Grading Division of the Poultry Branch, Production and

Marketing Administration, Ü. S. Department of Agriculture* The service

programs are performed under the direction and supervision of the national,

regional, circuit, and State supervisory organization• The primary duties

of the supervisory staff are: (1) To effect xiniformity of application of

the services in the field; (2) to determine that the provisions of the

regulations governing these services are complied with; (3) to see that

the grade standards are properly interpreted and applied; and (U) that the

post-mortem examinations of poultry are adequate»

Grading in official plants is performed by licensed graders who are

stationed in these plants as ••resident graders ••^ Such graders are either

federally or State employed, or are bonded licensees who are employed by

the commercial firm»

Plant inspectors who make post-mortem exam.inations in official plants

are for the most part Federal veterinarians. However, the regulations provide that they may be State employed and may be lay inspectors as well as

veterir^arians. A large number of lajrmen are used as processing inspectors

in canning plants, and a few lay inspectors are employed in post-mortem

work«

Cooperative Agreements

Grading and inspection services are conducted on the basis of cooperative agreements between the Production and Marketing Administration and

cooperating agencies in the various States« These agreements set forth the

responsibilities of both PMÄ and the cooperating parties* There are two

main types of agreements, called State Trust Fund and Federal Trust Fund

agreements. Iftider the State Trust Fimd agreement the fees charged are collected by the State; the contracts for service are between the State and

the individual firms and the plant graders are State enqployees or bonded

licensees of the firm« PMA is reimbursed by the cooperating agency to

cover the cost of Federal supervision of the program. Under the Federal

Trust Fund agreement the contracts for services are between PMÍV and the

individual firms, the fees are collected ty PMÄ, most enployees doing

grading work are Federal or else bonded enployees of the firms, and the

State is paid an amount to cover the costs which it incurs in performing grading work and supervision«
- 53 -

Cooperative agreements covering grading services only are of both

types, although a great majority of them are of the Federal Trust Fund

•type*

Poultry inspection is conducted under a master agreement (the same

kind of agreement is used in all States) of the Federal Trust Fund type«

However, on July 1, 19^1, PMÄ issued instructions which outline policy

and procedures for setting up Federal-State inspection service under a

State Trust Fund agreement•

Contracts for Service in Official Plants

Resident grading service in official plants is provided on the basis

of written applications on approved forms which, when duly executed by

the processing plant and PMA or the cooperating supervisory agency, become

contracts for providing grading service• Under these contracts the applicant agrees to coiiç>ly with the regulations governing grading and inspection work and in addition the applicant agrees to pay the full costs of

the service covered by the contract* PMà and the cooperating agencies,

in turn, agree to provide an adequate number of graders to perform the

service; and they exercise sole discretion as to whether or not the

graders are to be Federal or State employees or a licensed employee of

the applicant» The contract provides the conditions under which the service can be discontinued, and it provides that federally employed graders

shall confine their activities to those duties necessary for the conduct

of the grading service and such closely associated activities as may be

approved by PMfc, with the stipulation that in no instance will the

federally employed grader assume the duties of plant management•

Poultry inspection is likewise conducted in official plants on the

basis of a written application» This application, when duly executed,

becomes what is commonly called a contract for service» l&ider this contract the applicant agrees to comply with the regulations and also to

pay the costs incurred in performing the service covered by the contract»

Furthermore, it provides that the applicant shall furnish such stenographic and clerical help as may be necessary in typing certificates and

handling correspondence in connection with the service covered by the

contract« The contract also specifies the manner in which it may be

terminated«

Costs of the Service

The charges for grading and inspection service are necessarily

changed from time to time as the costs for performing these services

change» The fees and charges listed in this manual wers in effect as

of August 1, 1951c

The costs invnl7¿¿ in rendering grading service in an official plant

include tiÄ following:
- 5U -

!• A charge of $75 for the initial survey incident to approving

the plant*

2. A charge for each additional survey on the basis of the actual

cost to PMA of the travel and per diem incurred in making the

survey, and the actual time consumed in making the survey at

the rate of $3«60 per hour»

3# A charge of $50 to cover the costs incurred in connection with

inaugurating the grading service and the assignment of graders

to the plant and $25 for each additional grader or replacement

of a previously assigned grader: Provided, That no charge

ifill be made for tenporary relief graders or for replacement

of a grader who is a Federal enployee -when the replacement is

made by FUA other than at the request of the applicant.

U. A charge equal to the salary costs paid to each grader assigned

to the applicant's plant by PMA, including earned annual leave

and if necessary earned sick leave; however, no charge is made

for salaries for any assigned graders at the designated plant

láiile tenporarily assigned hy PMA to perform service at other

than the designated plant*

5. A charge equal to the salary costs, travel expenses, and per

diem paid by PMA to any graders whose services are required

for relief service when the regular graders are on annual or

sick leave.

6. A charge for the actual cost to PMA of any travel and per diem

incurred by the graders assigned to the plant while in the performance of grading service rendered the applicant.

?• A charge at the discretion of PMA of an amount not in excess of

the actual costs of travel (including the costs of moving

household goods and dependents) and per diem with respect to

each grader nöio is transferred from an official station to the

designated plant.

8* An administrative service charge based on the aggregate weight

of the total monthly volume of all products handled in the

plant. These charges range from $25 for weights not in excess

of 20,000 pounds to a maximum of $75 for weights of more than

700,000 pounds.

ÎÎÎÔ costs of inspection service in an official plant include travel

expenses and per diem paid to inspectors assigned to the plant, as well

as a charge of $116 per iiO-ho\ir work week for ¿¿CÎÎ post-mortem inspector

assigned to the applicant, $98 per week per inspector for IT^Spection of

canning and other processing of poultry food products, and $75 for th©

initial survey of the plant. No charge is made for the final survey^
-55 -

although additional surveys are charged for at an hourly rate for the

time consumed in making any additional surveys and for the travel costs

involved. In addition, an amount equal to 7 percent of the charges previously listed is charged to cover overhead, administrative, and other

costs and expenses incurred by the Production and Marketing Administration.

Although the cost items enumerated above may give the inpression

that inspection and grading service costs are high, actually the charges

are very nominal -when considered from the standpoint of the cost per

pound of product graded or inspected.

In 1950, the cost of poultry inspected, computed on the basis of

total inspection costs and total poundage inspected, was only l/5 of a

cent per po\ind of poultry. The estimated cost of grading poultry in an

official plant, processing a volume of product somewhat higher than

average, has been figured at approximately I/I6 of a cent per pound.

Cost of Grading on Fee Basis

For each grading of any lot of poultry, whether live, dressed, or

rea(fy-to-cook, the following fees shall be applicable:

For 500 pounds or less— ^ ^ 1.50

For 501, to 1,500 pounds, inclusive — 2.25

For 1,501 to 3,000 pounds, inclusive 3*00

For 3,001 to 6,000 pounds, inclusive U#00

For 6,001 to 10,000 pounds, inclusive 6.00

For 10,001 to 20,000 pounds, inclusive 10.00

For each additional 10,000 pounds or fraction

thereof in excess of 20,000 pounds 3*00

However, if the fees listed above are inadequate to cover the cost

of performing the service then charges shall be made at the rate of

$3*60 per hour for the time actually required.
- 56 -

PART V

LEGISLATION AFFECTING GRADING AND MARKETING OF POULTRY

There are many Federal, State, and municipal laws and regulations

affecting grading and marke ting • Only those that apply most directly or

indirectly to grading poultry will be described or listed here.

Federal Laws

The Federal Food, Drug, and Cosmetic Act of 1938, and regulations

for its enforcement by the Food and Drug Administration of the Federal

Security Agency are extremely important. This act was designed to prohibit the movement in interstate commerce of adulterated and misbranded

food, drugs, devices, and cosmetics, and for other purposes.

The Packers and Stockyards Act of 1921 was enacted to regulate

interstate and foreign commerce in livestock, livestock products, dairy

products, poultry, poultry products, and eggs, and lor other purposes«

It was amended in 1926, 1939, 1939, and 19U2. TIKhereas the Food and Drug

Act applies mostly to processed poultry in its effect on the public

health, the Packers and Stockyards Act of 1921 is designed primarily to

protect producers and consumers against various unfair, deceptive, and

fraudulent practices and devices in interstate and foreign commerce.

The regulations under the Packers and Stoclgrards Act are enforced by the

U» S. Department of Agriculture.

State and Municipal Laws

Like other farm products, poultry is produced in areas both distant

from and near to the large consuming centers; therefore, it moves in

interstate commerce. The normal and efficient flow of market poultry

from producer to consumer could be readily hanç)ered by an individual

State law designed to protect the poultry industry within that particular State by provisions that do not apply to all poultry, regardless of

origin. Some States have enacted legislation to help advance the industry and other States have no laws concerning poultry processing and

marketing. There are many differences existing in the State laws that

contribute to confusion in the poultry-marketing situation.

From an analysis of the laws which affect poultry grading and

marketing, the various State laws may be grouped into the following

categories:
-57 -

!• Food and drug laws,—All States have patterned their pure food

laws after the li'ederal Food and Drug Act of June 1906, or the Federal

Food, Drug, and Cosmetic Act of 1938, In addition to the general provisions of the State food and drug laws, some States have certain sections which apply specifically to market poultry.

2* Licensing laws.—Many of the States have laws requiring poultry

dealers to obtain a license before engaging in buying and selling poultry. Some States require a different type of license for poultry-processing plants or slaughterhouses.

3# Standardization laws.-^ome States have legislation authorizing

State departments of agriculture to establish and maintain standards and

grades for farm poultry. A few of the States have established standards

and grades for some or all classes of poultry. In most States, standards

and grades are voluntary and are usually patterned after Federal standards

and grades, but in one or more States grading and grade labeling of poultry offered in retail channels are compulsory*

h* Cold storage laws.—These laws usually place a limit on the time

that food may be held in storage, and they also require that items of

food that have been in cold storage for a specified period of tiBfâ must

be labeled as such and not advertised as fresh.

$• Laws pertaining to proof of ownership of poultry in transit»—

In some States it is illegal to transport poultry unless it is acconpanied by a bill of sale, or a memorandum signed by the vendor. Producers

transporting their own poultry are usually exenpt. Legally authorized

common carriers are exenpt in most cases. This is primarily to guard

against thieving.

6. Limitations on hours of business.—Several States provide legislation that makes it unlawful to sell or offer for sale during certain

periods of the day or on certain days.

7. Inspection laws.—^A few of the laws require inspection before

poiiltry may be displayed, delivered, or offered for sale in certain forms.

Other laws provide for the establishment of voluntary inspection service.

8. State laws requiring that poultry be sold by weight.—Some

States have laws to the effect that poultry ahall be sold by weight.

9. Laws affecting the sale of imported poultry.—Some counties,

cities, and other municipalities have laws or ordinances pertaining to

the licensing of buyers, sellers, and processors of poultry, as well as

laws pertaining to public health and sanitation.
- 58 -

PART VI

PLANNING THE GRADING SCHOOL

Planning is an extremely inportant factor in determining the success

or failure of a grading school. A well-planned, -well-organized, smoothrunning school is not only a pleasure to attend but is an excellent medium

for promoting desirable msthods and practices for application to grading

and related subjects • Part VI of this manual is intended as a guida and

an aid to those T«fho desire to organize and conduct a poultry grading

schools

Location and Time of the School

In planning for a grading school, the choice of location is im^

portant. The school should be held as nearly as possible in the center

of the section or region from irtiich the students are drawn. It should

be conducted in a place with adequate space for classes and laboratories.

Either the essential equipment and facilities should be available, or

supplied by the sponsors of the school. The space needed will depend on

the number of students to be accommodated, the number of instructors

available, the equipment and facilities available, and the type of grading (live or processed poultry). The school should also be held in or

near a place where room and board can be provided for those in attendance.

It is well to hold the school at a time when the regular work of the

students is not too demanding and "irtien there are not too many other meetings, expositions, or conventions, or special schools under way.

Equipment and Facilities

The following facilities and equipment should be provided of a size

and in quantities sufficient to accommodate the number of students and

instructors attending the school:

1. A room for lectures and demonstrations.

2. A room for laboratory sessions and demonstrations. For poultry-grading schools, a processing plant trtiere there is enough

room for lectures and laboratory practice would be ideal.

Live poultry-grading laboratories might be held in the feeding station.
- 59 -

3* Coops or batteries for holding live birds. Tables, racks, or

»strings»^ (cord or rope for hanging dressed birds from ceiling

or pipes) for processed birds.

U* Tables and chairs for lecture room.

5* Reflectoscopes, slide and film strip projectors, motion-picture

projector (when used), visual scope, screens, and other

similar educational facilities.

6# Other facilities, such as manuals, educational material, pads,

pencils, and examination papers.

?• Registration blanks, announcements.

Suggested Programs

Suggestions for 2-, 3-, ?r*d U-day schools for graders of dressed or

ready-to-cook poultry are outlined below. With variations and rearrangement, these suggestions could be used as a basis for planning the program

to cover a 5-d5ty school for graders of processed poultry* Also, with

slight variations the suggested programs could be formulated to apply to

schools for graders of live poultry»

Suggested 2-day program for a school for processed-poultry grading

First Day of School

Morning Registration

Program discussion

Structure of the bird

Determining the class of poultry

Determining the condition of poultry

Laboratory study on condition factors

Lunch

afternoon Individual-quality grading factors

Conformation and fleshing

Laboratory study on conformation and fleshing
. 60 -

Evening

Discussion period

USDA grading and inspection programs

Inspection for wholesomeness

State grading services

Morning

Lunch

Afternoon

Second Day of School

Fat covering and pinfeathers

Laboratory study on fat covering and

pinfeathers

Cuts and tears, discolorâtions, and

freezer bum

Laboratory study on cuts and tears, discolorations, and freezer burn

Combining all the grading factors

Laboratory study on combining all the

grading factors

Discussion period

Examinations

Suggested 3*<iay program for a school for processed-*poultry grading

First Day of School

Morning Registration

Program discussion

Structure of the bird

Determining the class of poultry

Determining condition of poultry

Laboratory study on condition factors
- 61 -

Lunch

Afternoon

Evening

Morning

Lunch

Afternoon

Individual-quality grading factors

Conformation and fleshing

Laboratory study on confornBition and

fleshing

Discussion period

Educational or recreational program

Second Day of School

The USDft grading and inspection programs

Fat covering and pinfeathers

Laboratory study on fat covering and pinfeathers

Discussion period

Cuts and tears, discolorations, and

freezer bum

Laboratory stuc^jr on cuts and tears, discolorations, and freezer bum

Sanitation in poultry processing

Federal Food and Drug Act

DiscTission period

Morning

Third Day of School

Combining all the grading factors

Laboratory study on combining all

grading factors

Inspection for wholesomeness

State grading services
- 62 -

Lunch

Afternoon State and municipal grading and marketing

laws

Final review

Examinations, written and oral

Suggested Ij^day program for a school for processed-poultry grading

First Day of School

Morning Registration

Plans for the school

Structure of the bird

Determining the class of poultry

Lxinch

Afternoon

Evening

Morning

Determining condition of poultry

Laboratory study on class and condition

factors

Breeding, feeding, and disease as they

affect poultry quality

Poiatry grading and marketing research

Discussion period

Educaticxial or recreational program

Second Day of School

Individual-quality grading factors

Conformation and fleshing

Laboratory study on conformation and

fleshing

The Federal Food and Drug Act
-63 -

Lunch

afternoon

Evening

The ÜSIA grading and inspection programs

State grading services

Fleshing and fat covering

Laboratory study on fleshing and fat

covering

Discussion period

Educational or recreational program

Morning

Lunch

afternoon

Third Day of School

Packages and packing

Sanitation in poultry processing

Pinfeathers, cuts and tears, and discolorations

Laboratory study on pinfeathers, cuts and

tears, and discolorations

Merchandising poultry

Combining all the grading factors

Laboratory atvidy on combining all the

grading factors

Inspection for wholesomeness

State and municipal grading and marketing

laws

Discussion period

Morning

Fourth Day of School

Market-poultry improvement

Grading poultry
. 6l4 -

Final review

Laboratory practice

Lunch

afternoon Examinations, written and oral.
-65 -

PART VII

SELECTED REFERENCES FOR FURTHER STUDT

Since it is incessible in a publication of this type to include all

the information on grading and related services and operations, the

following list of references may be used as a guide toward further and

more detailed study:

(1) Amacker, G« k., and Scanlan, J. J*

19^0. Plans and Operations of Farm and Small Commercial

Poiatry-Dressing Plants. FC (USDA) Misc. Rept.

II47.

(2) Alexander, L. M*, Schopmeyer, G. E., and Marsden, S. J*

19U8. Yield of Cooked Edible Portion of Young Roasted

Turkey. Poultry Science. 27: 570-587* Urbana, HI*

(3) Benjamin, E. W., Pierce, H. C, and Termohlen, W. D.

19U9* Marketing Poultry Products. John WLley and Sons, Inc»

389 pp. New York*

(U) Charles, T. B*, and Stuart, H. 0.

1936. Coiiinercial Poultry Farming. Interstate Printing Co.

193-212; 265-305; 307-31U; 397-1437. Danville, m*

(5) Clarke, M. C*

19U8. The Ri^t Packaging Materials, a Big Factor in Quality

Control and Sales. U. S. Egg and Poultry Magazine•

Vol. 5U, No. 1: lU-16; 35-37. Chicago, HI*

(6) Dolecek, R. L., Wilson, W. 0., and Poley, W. E.

19U.* Physical Measurements of Carcass Quality in Roasters*

Poultry Science. Vol. 20, No. 2: 161-170• Urbana,

111.

(7) Brews, H. E.

I9U3. On the Line Method Cuts Operating Costs* Ü. S. Egg and

Poultry Magazine. Vol. U9, No. 8: 351-353; 380.

Chicago, 111*

(8) ______

19U3. Poultry Plant Equipment Problems. Ü. S. Egg and Poultry

Magazine• Vol. U9, No. 6: 259-261. Chicago, HI*

(9)

I9C57" Poultry Plant Equipment Problems* Ü. S. Egg and Poultry

Magazine. Vol. U9, No. 10: U58-U61. Chicago, 111.
- 66 -

(10) Food and Brug Administration, Federal Secxirity Agency •

19h9' Federal Food, Drug, and Cosmetic Act and General

Regulations for Its Enforcement (Revised).

(11) Foster, J. E., et al. . „ .

1950. Freezing Quality Foods. Extension Service, University

of Maryland. Bui. No. 120: 27-30. College Park, Md,

(12) Goresline, H. E., HOTO, M. A., Bausch, E. R., and Gunderson, M. F.

1951. In-Plant Chlorination Does a Three-Way Job. Ü. S. Egg

and Poultry Magazine. Vol. 57, No. U: 12-lli; 29-31 •

Chicago, m.

(13) Qwin, J. M., NenBll, G. W., and Jull, M. A.

19U9. Soae Observations Concerning the Period of Fasting

Poultry Before Slaughter. Poultry Science. Vol. 28,

No. 2: 229-231* Urbana, HI.

(lit) 9 Pigeon, R. E., and Packer, F. A«

1950. The Effect of Dressing Temperatures of Poultry on

Water Absorption. Poultry Science. Vol. XXIX,

No. 5* Urbana, HI.

(15) Hamilton, H. W.

19U9» Profitable Turkey Management. The Beacon Milling Co.,

Inc. 73-110. Cayuga, N. T.

(16) Hanshaw, H. M., and Co-TRjrkers.

19lil. Quality of Frozen Poultry as Affected by Storage and

Other Conditions. U. S. Dept. Agr. Expt. Sta. Bui.

U03: 1-15.

(17) Heitz, T. W.

19hh^ Dressing and Packing Turkeys for Market (Revised).

U. S. Dept. Agr. Fanners' Bui. No. 169U# 28pp.

(18) Henderson, E. W.

19U5* A Sijnple Scoring 3y8tem for Estimating ^Msat Type" of

Live Poultry. Mich. Agr. Ezpt. Sta. Quarterly Bui.

V3l. 28, No. 1: Article 28-10. Lansing, Mich.

(19)

19U6. Percentage of Edible Meat in Relation to ifeat Type

Scoi*e of Chickens. Mich. Agr. Eoq^t. Sta. Quarterly

Bui. Vol. 28, No. 3- Article 28-22. Lansing, Mich.

(20) Hunter, J. M., and Scholes, J. C*

19U9» Profitable Duck Managemsnt. The Beacon Milling Co.,

Inc. 23-36; 65-72. Cayuga, N. T.
- 67 -

(21) Hard, L. M.

I9I4U. Modern Poultry Farming. The MacMillan Co, Hi-??:

U89-622. New York.

(22) Hurst, W. M.

I9U6. Layout and Operations of Cooperative Poultry-Dressing

Plants. FC (USDA) Misc. nept. No. 101. l*>pp.

(23) Johndrew, 0. F., Jr., Pond, T. H., and larkin, R. C.

1951. Marketing Farm Poultry. U. S. Dept, Agr. Farmers»

Bul. 2030.

(2U) Koonz, C. H.

I9U9. TShat's Our Consumer Score. Ü. S. Egg and Poultry

Magazine. Vol. $$, No. $t 12-11*; 22-23, Chicago,

111,

(2$) Lippincott, W. A., and Card, L. E.

I9U7. Poultry Production. Lea and Febiger. 22-68; 88-llUj

337-390. Philadelphia, Pa.

(26) Matlack, M. B.

I9U8. Instructions on Processing for Community Frozen Food

Locker Plants (Revised). U. S. Dept. Agr. Misc.

Pub* No. 588, 23pp.

(27) Qulsenbeny^ J« H*^ Roberts^ E.^ aixl Card^ L« E.

19U1* Genetic Study of Skeletal Diiaensions and Their Relations to Bocfy* Weight and Egg Production in the

Domestic Fowl» Poultry Science* Vol. 20: lOU-120.

Urbana^ HI*

(28) Rice, J. E*, Hall, G. 0*, and Marble, D, R*

1930• Judging Poultry for Production. John Wiley and Sons,

Inc. U8-70; 123-182; 299-309. New York.

(29) Roberts, ., auu nooertson, E. I.

19ÏÎL. A Conparison of ïfet and Dry Cooling of Dressed Poultry,

Wash. Agr. Expt. Sta. Bui. U03t 1-15* Pullman, Wash.

(30) Scholes, J. G.

1950• Beacon Quality Poultry Merchandiser. The Beacon

Milling Conpany, Inc. 3Qpp. Cayuga, N. Ï.

(31) Stewart, G. F., Love, B., and Moor, M.

19U1. Post Mortem Changes in New York Dressed Poultry at

3$^ F. Ü. S. Egg and Poultry Magazine. Vol. 27:

5U2-5UU, Chicago, ni.
- 68 .

(32) Trelease, R* D. et al.

19li8# Prompt Evisceration Is Beas Guard Against the Development of Visceral Taints* U* S. Egg and Poultry Magazine* Vol# i)U, No* 10* 12pp.

(33) Iftiited States Department of Agriculture, Production and Marketing

Administration•

19k9. Grading Dressed Turkeys (Revised)* Farmers» Bui* No*

1815^ 32pp.

Ok) ühited States Department of Agriculture, Production and Marketing

Administration.

19h$* Regulations Iftider the Packers and Stockyards Act, as

Amended* Service and Regulatory Announcements, No*

I6I4. 2^p.

(35) United States Department of Agriculture, Production and Marketing

Administration.

1951* Regulations Governing the Grading and Inspection of

Poultiy and Edible Products Thereof, and United States

Specifications for Classes, Standards, and Grades with

Respect Thereto. 19pp*

(36) lllliams, I. L., and Funk, E. M.

I9UI. Factors Affecting Tenqperature Changes in Dressed Poultry During Refrigeration. Mo. Expt. Sta* Res* Bui*

33U: 1-39. Columbia, Mo.

(37) Winter, A. R., and Funk, E. M.

19Ú1. Poultry Science and Practice. J. B* Lippincott Co*

23-82; 368-Í4li8; li87-526j 638-701. Philadelphia, Pa.

(38) Wills, R., Lowe, B*, Slosberg, H*, and Steiiart, G. F.

I9I48. Frozen Storage of Poultry. Influence of Evisceration

Practice, Packaging and Storage Tenperature.

Refrigerating Engineering. Vol. 56: U9-51.

^ U. S. GOVERNMENT PRINTING OFFICE : 1952 O—9910