Voluntary Poultry Grade Standards

DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service

7 CFR Part 70

[Docket No. PY-92-003]

RIN 0581-AA61

Voluntary Poultry Grade Standards

AGENCY: Agricultural Marketing Service, USDA.

ACTION: Proposed rule.

-----------------------------------------------------------------------

SUMMARY: The Agricultural Marketing Service (AMS) proposes to update

the voluntary poultry grade standards in response to advancements

within the poultry industry and changes in consumer preferences. The

proposed revisions would amend existing regulations with regard to

discolorations, the definition of exposed flesh, and the procurement

grades in order to simplify interpretation, improve uniformity, and

strengthen effectiveness. The revisions would also establish new

grading criteria for large poultry parts to fulfill industry's request

for voluntary grading standards for new products.

DATES: Comments must be received on or before November 17, 1994.

ADDRESSES: Send written comments, in duplicate, to Janice L. Lockard,

Chief, Standardization Branch, Poultry Division, Agricultural Marketing

Service, U.S. Department of Agriculture, room 3944-South, P.O. Box

96456, Washington, D.C. 20090-6456. Comments received may be inspected

at this location between 8:00 a.m. and 4:30 p.m., Eastern Time, Monday

through Friday, except holidays. State that your comments refer to

Docket No. PY-92-003.

FOR FURTHER INFORMATION CONTACT: Larry W. Robinson, Chief, Grading

Branch, 202-720-3271.

SUPPLEMENTARY INFORMATION: This rule has been determined not

significant for purposes of Executive Order 12866 and has not been

reviewed by the Office of Management and Budget.

This proposed rule has been reviewed under Executive Order 12778,

Civil Justice Reform. It is not intended to have retroactive effect.

This rule would not preempt any State or local laws, regulations, or

policies, unless they present an irreconcilable conflict with this

rule. Prior to any judicial challenges to the application of the

provisions of this rule, appropriate administrative procedures as set

forth in 7 CFR 70.100 through 70.106 must be exhausted.

The AMS Administrator has determined that this proposed rule, if

promulgated, will not have a significant economic impact on a

substantial number of small entities, as defined by the Regulatory

Flexibility Act (5 U.S.C. 601 et seq.).

The information collection requirement that appears in section

70.210(e) to be amended by the proposed rule has been previously

approved by the Office of Management and Budget and assigned OMB

Control No. 0581-0127, under the Paperwork Reduction Act of 1980.

Background

Poultry grading is a voluntary program provided under the

Agricultural Marketing Act of 1946, as amended, and is offered on a

fee-for-service basis. It is designed to assist the orderly marketing

of poultry products. Quality in practical terms refers to the

usability, desirability, and value of a product; as well as its

marketability. Grade standards identify and measure degrees of quality,

and permit important quality attributes to be evaluated uniformly and

accurately. In order to continue equity among all persons affected by

grade standards, from the producer to the consumer, the standards must

keep abreast of changes in consumer preferences as well as advancements

and trends in industry production and marketing practices.

The poultry grade standards were last amended effective June 9,

1986. Those changes included establishing a standard for quality of

raw, boneless, skinless poultry products and clarifying the tolerance

for exposed flesh and discoloration in ready-to-cook poultry carcasses.

Since 1986, there has been even greater consumer utilization of

convenience foods and demand for low-fat, skinless products. Constant

innovations and accomplishments have also occurred within the poultry

industry: (1) Improved quality and uniformity (conformation and

fleshing through technological advances and efficient production

practices); (2) new processing techniques; (3) effective automation;

(4) new products; and (5) new marketing trends. The Agency is proposing

to amend the U.S. standards and grades in 7 CFR Part 70 to reflect

these innovations.

Proposed Changes

The proposal would revise the existing standard for discolorations

on skin and flesh in grade A and B quality poultry products and

reclassify skin bruises as a discoloration. For A quality carcasses and

parts (Sec. 70.220), slight discolorations on skin and flesh would be

allowed provided the discoloration does not detract from the appearance

of the product. Clarification would further be made to define

discolorations and to include intensity levels allowed and the total

aggregate area of permitted discolorations.

For B quality poultry products (Sec. 70.221), the limit for

discolorations would be moderately shaded areas and the carcass or part

would be free of serious defects. This proposed revision is necessary

to accurately classify discolorations considered normal for the kind

and class of poultry being graded.

Out-dated terms, such as ``blue back'' (Sec. 70.220), that refer to

conditions presently not found, would be removed. Technological

advancements in poultry production practices have improved uniformity

among poultry products. ``Blue back'' has become a rare finding thereby

making it insignificant for present poultry marketing.

The descriptions of grade criteria for discolorations in poultry

roasts (Sec. 70.230) would also be clarified. The proposed revision

would allow slight discolorations or other skin discolorations which do

not detract from the appearance of the roast. The aggregate area of all

discolorations will be defined and tolerances will be based on minimum

and maximum weight. In addition, the amount of skin covering poultry

roasts will be reduced and it will be permitted to overlap without

limit, provided fat has been removed from specific areas of the

carcass. Current grade criteria for poultry roasts do not provide a

margin for accepting product with slight discolorations or indicate

tolerances based on the weight of the product, nor do they permit the

overlapping of skin on roasts.

In addition, the grade criteria for discolorations in boneless

breast and thigh meat (Sec. 70.231) would also be clarified. The

current regulation provides no margin for accepting product with slight

discolorations even though they may not detract from the appearance of

the product.

The proposal would amend the grade factors for exposed flesh in A

quality poultry products (Sec. 70.220). Current grade factors were

developed when the primary method for disjointing whole carcasses was

by hand. They do not provide for insignificant cuts and tears on the

breast and legs of whole carcasses, or on poultry parts, that may be

the result of the newer processing technologies and equipment used

today. Data from the Agency's 1991 Poultry Defect Survey indicates that

the proposed changes would not significantly affect the overall

acceptable quality levels of the product. These cuts and tears

frequently do not detract from the appearance or acceptability of the

product. The entire paragraph has been rewritten to more clearly

incorporate these changes. Because newer methods for disjointing whole

birds also affect the thigh portion of poultry parts, the grade

criteria for this portion would be clarified in Sec. 70.220(f)

``Disjointed and broken bones, missing parts, and trimming.''

In B quality poultry products, trimming has been removed from

Sec. 70.221(e) ``Exposed flesh'' and has been more fully addressed in

Sec. 70.221(f) ``Disjointed and broken bones, missing parts, and

trimming.''

The proposal would delete Procurement Grades I and II (Secs. 70.270

and 70.271). These grades were established in 1960, for poultry

suitable for institutional adaptation and further processing. Today,

the use of procurement grades and the need to provide grade standards

below Grade C are virtually non-existent.

The proposal includes definitions for front poultry halves and rear

poultry halves (Sec. 70.210), products that are newer retail packs;

adds tenderloins to the regulations for boneless poultry breast and

thigh meat (Sec. 70.231); and adds a new standard for skinless

carcasses and parts (Sec. 70.232). Industry had requested that the

Agency broaden the types of products to which the standards apply. This

proposal would give industry flexibility in marketing additional types

of graded poultry products. Consumer preferences for a leaner, tender

cut of poultry has caused the demand for tenderloin meat to grow and a

standard is needed to ensure a quality product. And consumers wanting

less fat in the diet would have a larger variety of skinless USDA

graded poultry products from which to choose. The Agency has been

working with industry, through test applications, to determine possible

changes and agrees that the proposed changes are feasible.

The proposal would also revise the definition for ``Free from

protruding pinfeathers'' (Sec. 70.1) by adding the terms ``diminutive

feathers'' and ``hairs''. In addition, the grade criteria for this

factor in A quality (Sec. 70.220) and B quality (Sec. 70.221) would be

clarified.

Another proposed change would require that all scales provided for

the graders' use be graduated uniformly whether used for individual

products or quantities of product (Sec. 70.15). This will enable a more

accurate application of tolerances during test-weighing procedures,

especially as the use of digital scales increases.

The amendments would update the regulations to comply with current

statutory requirements regarding providing grading services and

licensing graders without discrimination due to age or disabilities

(Sec. 70.5).

Other miscellaneous changes are proposed to remove obsolete

material, correct erroneous wording, and otherwise clarify, update, and

simplify the regulations. These changes are editorial or housekeeping

in nature and impose no new requirements.

List of Subjects in 7 CFR Part 70

Food grades and standards, Food labeling, Poultry and poultry

products, Rabbits, Reporting and recordkeeping requirements.

For reasons set forth in the preamble, it is proposed that 7 CFR

Part 70 be amended as follows:

PART 70--VOLUNTARY GRADING OF POULTRY PRODUCTS AND RABBIT PRODUCTS

AND U.S. CLASSES, STANDARDS, AND GRADES

1. The authority citation for Part 70 continues to read as follows:

Authority: 7 U.S.C. 1621-1627.

2. In Sec. 70.1, the definition for ``Free from protruding

pinfeathers'' is revised and new definitions for ``Lightly shaded

discolorations,'' ``Moderately shaded discolorations,'' and ``Slight

discolorations'' are added to read as follows:

Sec. 70.1 Definitions.

* * * * *

Free from protruding pinfeathers, diminutive feathers, or hairs

means that a poultry carcass, part, or poultry product with the skin on

is free from protruding pinfeathers, diminutive feathers, or hairs

which are visible to a grader during an examination at normal grading

speeds. However, a poultry carcass, part, or poultry product may be

considered as being free from protruding pinfeathers, diminutive

feathers, or hairs if it has a generally clean appearance and if not

more than an occasional protruding pinfeather, diminutive feather, or

hair is evidenced during a more careful examination.

* * * * *

Lightly shaded discolorations on poultry are generally reddish in

color and are usually confined to areas of the skin or the surface of

the flesh.

Moderately shaded discolorations on poultry skin or flesh are areas

that are generally dark red or bluish, or are areas of flesh bruising.

Moderately shaded discolorations are free from blood clots that are

visible to a grader during an examination of the carcass, part, or

poultry product at normal grading speeds.

* * * * *

Slight discolorations on poultry skin or flesh are areas of

discoloration that are generally pinkish in color and do not detract

from the appearance of the carcass, part, or poultry product.

* * * * *

3. Section 70.5 is revised to read as follows:

Sec. 70.5 Nondiscrimination.

The conduct of all services and the licensing of graders and

inspectors under these regulations shall be accomplished without regard

to race, color, national origin, religion, age, sex, or disability.

4. In Sec. 70.15, paragraph (c) is revised to read as follows:

Sec. 70.15 Equipment and facilities to be furnished for use of graders

in performing service on a resident basis.

* * * * *

(c) Scales graduated in tenths of a pound or less for weighing

carcasses, parts, or products individually or in containers up to 100

pounds, and test weights for such scales.

* * * * *

5. In Sec. 70.210, paragraphs (a), (b), and (e) introductory text

are revised; paragraphs (e)(10) through (e)(16) are redesignated as

paragraphs (e)(12) through (e)(18) respectively; and new paragraphs

(e)(10) and (e)(11) are added to read as follows:

Sec. 70.210 General.

(a) The United States standards for quality contained in this

subpart are applicable to individual carcasses of ready-to-cook

poultry, to parts of ready-to-cook poultry as described in paragraph

(e) of this section, and to individual units of specified poultry food

products.

(b) Carcasses, parts, or poultry food products found to be unsound,

unwholesome, or otherwise unfit for human food in whole or in part,

shall not be given any of the quality designations specified in the

United States standards for quality contained in this subpart.

* * * * *

(e) The standards of quality are applicable to poultry parts cut in

the manner described in this section. Similar parts cut in a manner

other than described in this section may be grade identified only when

approved by the Administrator upon a determination that the labeling

for such parts accurately describes the product. Requests for such

approval shall be made to the national supervisor.

* * * * *

(10) ``Front poultry halves'' shall include the full breast with

corresponding back portion, and may or may not include wings, wing

meat, or portions of wing.

(11) ``Rear poultry halves'' shall include both legs and adjoining

portion of the back attached.

* * * * *

6. In Sec. 70.220, paragraphs (d), (e), (f), (g), and (h)(3) are

revised and a new paragraph (h)(4) is added to read as follows:

Sec. 70.220 A Quality.

* * * * *

(d) Defeathering. The carcass or part has a clean appearance,

especially on the breast. The carcass or part is free of protruding

pinfeathers, diminutive feathers, and hairs.

(e) Exposed flesh. The requirements contained in this section are

applicable to exposed flesh resulting from cuts, tears, and missing

skin.

(1) The carcass may have exposed flesh due to cuts, tears, and

missing skin, provided the aggregate area of all exposed flesh does not

exceed an area equivalent to the area of a circle of the diameter

specified in the following table:

------------------------------------------------------------------------

Carcass weight Maximum aggregate area permitted

------------------------------------------------------------------------

Minimum Maximum Breast and legs Elsewhere

------------------------------------------------------------------------

None............. 2 lb............. \1/4\ in........ 1 in.

Over 2 lb........ 6 lb............. \1/4\ in........ 1\1/2\ in.

Over 6 lb........ 16 lb............ \1/2\ in........ 2 in.

Over 16 lb....... None............. \1/2\ in........ 3 in.

------------------------------------------------------------------------

(2) Large carcass parts, specifically halves, front halves, or rear

halves, may have exposed flesh due to cuts, tears, and missing skin,

provided the aggregate area of all exposed flesh does not exceed an

area equivalent to the area of a circle of the diameter specified in

the following table:

------------------------------------------------------------------------

Carcass weight Maximum aggregate area permitted

------------------------------------------------------------------------

Minimum Maximum Breast and legs Elsewhere

------------------------------------------------------------------------

None............. 2 lb............. \1/4\ in........ \1/2\ in.

Over 2 lb........ 6 lb............. \1/4\ in........ \3/4\ in.

Over 6 lb........ 16 lb............ \1/2\ in........ 1 in.

Over 16 lb....... None............. \1/2\ in........ 1\1/2\ in.

------------------------------------------------------------------------

(3) Other parts may have exposed flesh due to cuts, tears, and

missing skin, provided the aggregate area of all exposed flesh does not

exceed an area equivalent to the area of a circle of the diameter

specified in the following table:

------------------------------------------------------------------------

Carcass weight

------------------------------------------------- Maximum aggregate area

Minimum Maximum permitted (parts)

------------------------------------------------------------------------

None................... 2 lb................... \1/4\ in.

Over 2 lb.............. 6 lb................... \1/4\ in.

Over 6 lb.............. 16 lb.................. \1/2\ in.

Over 16 lb............. None................... \1/2\ in.

------------------------------------------------------------------------

(4) For all parts, trimming of the skin along the edge is allowed,

provided that at least 75 percent of the normal skin cover associated

with the part remains attached, and further provided that the remaining

skin uniformly covers the outer surface in a manner that does not

detract from the appearance of the part.

(5) In addition, the carcass or part may have cuts or tears that do

not expand or significantly expose flesh, provided the aggregate length

of all such cuts and tears does not exceed a length tolerance using the

dimensions listed in the following table:

------------------------------------------------------------------------

Carcass weight Maximum aggregate length permitted

-------------------------------------

-----------------------------------

Minimum Maximum Breast, legs, Elsewhere on

and parts carcass

------------------------------------------------------------------------

None............. 2 lb............. \1/4\ in........ 1 in.

Over 2 lb........ 6 lb............. \1/4\ in........ 1\1/2\ in.

Over 6 lb........ 16 lb............ \1/2\ in........ 2 in.

Over 16 lb....... None............. \1/2\ in........ 3 in.

------------------------------------------------------------------------

(f) Disjointed and broken bones and missing parts. (1) Parts are

free of broken bones. Parts are free of disjointed bones except that

thighs with back portions, legs, or leg quarters may have the femur

disjointed from the hip joint. The carcass is free of broken bones and

has not more than one disjointed bone.

(2) The wing tips may be removed at the joint, and in the case of

ducks and geese, the parts of the wing beyond the second joint may be

removed, if removed at the joint and both wings are so treated. The

tail may be removed at the base.

(3) Cartilage separated from the breastbone is not considered as a

disjointed or broken bone.

(g) Discoloration. The requirements contained in this section are

applicable to discolorations of the skin and flesh of poultry, and the

flesh of skinless poultry, as defined in the definitions in Sec. 70.1.

(1) The carcass, parts derived from the carcass, or large carcass

parts may have slight discolorations, provided the discolorations do

not detract from the appearance of the product.

(2) The carcass may have lightly shaded areas of discoloration,

provided the aggregate area of all discolorations does not exceed an

area equivalent to the area of a circle of the diameter specified in

the following table. Evidence of incomplete bleeding, such as more than

an occasional slightly reddened feather follicle, is not permitted.

------------------------------------------------------------------------

Carcass weight Maximum aggregate area permitted

------------------------------------------------------------------------

Elsewhere on

Minimum Maximum Breast and legs carcass

------------------------------------------------------------------------

None............. 2 lb............. \3/4\ in........ 1\1/4\ in.

Over 2 lb........ 6 lb............. 1 in............ 2 in.

Over 6 lb........ 16 lb............ 1\1/2\ in....... 2\1/2\ in.

Over 16 lb....... None............. 2 in............ 3 in.

------------------------------------------------------------------------

(3) The carcass may have moderately shaded areas of discoloration

and discolorations due to flesh bruising, provided:

(i) They are not on the breast or legs, except for the area

adjacent to the hock joint;

(ii) They are free of clots; and

(iii) They may not exceed an aggregate area equivalent to the area

of a circle of the diameter specified in the following table:

------------------------------------------------------------------------

Carcass weight Maximum aggregate area permitted

------------------------------------------------------------------------

Hock area of Elsewhere on

Minimum Maximum legs carcass

------------------------------------------------------------------------

None............. 2 lb............. \1/4\ in........ \5/8\ in.

Over 2 lb........ 6 lb............. \1/2\ in........ 1 in.

Over 6 lb........ 16 lb............ \3/4\ in........ 1\1/4\ in.

Over 16 lb....... None............. 1 in............ 1\1/2\ in.

------------------------------------------------------------------------

(4) Parts, other than large carcass parts, may have lightly shaded

areas of discoloration, provided the aggregate area of all

discolorations does not exceed an area equivalent to the area of a

circle of the diameter specified in the following table. Evidence of

incomplete bleeding, such as more than an occasional slightly reddened

feather follicle, is not permitted.

------------------------------------------------------------------------

Carcass weight

------------------------------------------------- Maximum aggregate area

Minimum Maximum permitted (parts)

------------------------------------------------------------------------

None................... 2 lb................... \1/2\ in.

Over 2 lb.............. 6 lb................... \3/4\ in.

Over 6 lb.............. 16 lb.................. 1 in.

Over 16 lb............. None................... 1\1/4\ in.

------------------------------------------------------------------------

(5) Parts, other than large carcass parts, may have moderately

shaded areas of discoloration and discolorations due to flesh bruising,

provided:

(i) They are not on the breast or legs, except for the area

adjacent to the hock joint;

(ii) They are free of clots; and

(iii) They may not exceed an aggregate area equivalent to the area

of a circle of the diameter specified in the following table:

------------------------------------------------------------------------

Carcass weight

------------------------------------------------- Maximum aggregate area

Minimum Maximum permitted (parts)

------------------------------------------------------------------------

None................... 2 lb................... \1/4\ in.

Over 2 lb.............. 6 lb................... \3/8\ in.

Over 6 lb.............. 16 lb.................. \1/2\ in.

Over 16 lb............. None................... \5/8\ in.

------------------------------------------------------------------------

(6) Large carcass parts, specifically halves, front halves, or rear

halves, may have lightly shaded areas of discoloration, provided the

aggregate area of all discolorations does not exceed an area equivalent

to the area of a circle of the diameter specified in the following

table:

------------------------------------------------------------------------

Carcass weight Maximum aggregate area permitted

------------------------------------------------------------------------

Minimum Maximum Breast and legs Elsewhere

------------------------------------------------------------------------

None............. 2 lb............. \1/2\ in........ 1 in.

Over 2 lb........ 6 lb............. \3/4\ in........ 1\1/2\ in.

Over 6 lb........ 16 lb............ 1 in............ 2 in.

Over 16 lb....... None............. 1\1/4\ in....... 2\1/2\ in.

------------------------------------------------------------------------

(7) Large carcass parts, specifically halves, front halves, or rear

halves, may have moderately shaded areas of discoloration and

discolorations due to flesh bruising, provided:

(i) They are not on the breast or legs, except for the area

adjacent to the hock joint;

(ii) They are free of clots; and

(iii) They may not exceed an aggregate area equivalent to the area

of a circle of the diameter specified in the following table:

------------------------------------------------------------------------

Carcass weight Maximum aggregate area permitted

------------------------------------------------------------------------

Hock area of

Minimum Maximum legs Elsewhere

------------------------------------------------------------------------

None............. 2 lb............. \1/4\ in........ \1/2\ in.

Over 2 lb........ 6 lb............. \3/8\ in........ \3/4\ in.

Over 6 lb........ 16 lb............ \1/2\ in........ 1 in.

Over 16 lb....... None............. \5/8\ in........ 1\1/4\ in.

------------------------------------------------------------------------

(h) * * *

(3) Occasional small areas of clear, pinkish, or reddish colored

ice.

(4) Occasional small areas of dehydration, white to light grey in

color, on the flesh of skinless carcasses, parts, or specified poultry

food products not to exceed the permitted aggregate area for

discolorations as provided in Sec. 70.220(g).

* * * * *

7. In Sec. 70.221, paragraphs (d), (e), (f), and (g) are revised to

read as follows:

Sec. 70.221 B Quality.

* * * * *

(d) Defeathering. The carcass or part may have a few protruding

pinfeathers, diminutive feathers, or hairs which are scattered

sufficiently so as not to appear numerous.

(e) Exposed flesh. A carcass may have exposed flesh provided that

no part on the carcass has more than one-third of the flesh exposed. A

part may have no more than one-third of the flesh normally covered by

skin exposed.

(f) Disjointed and broken bones, missing parts, and trimming. (1)

Parts may be disjointed, but are free of broken bones. The carcass may

have two disjointed bones, or one disjointed bone and one nonprotruding

broken bone.

(2) Parts of the wing beyond the second joint may be removed at a

joint. The tail may be removed at the base.

(3) Slight trimming of the carcass is permitted provided the meat

yield of any part on the carcass is not appreciably affected. A

moderate amount of meat may be trimmed around the edge of a part to

remove defects. The back may be trimmed in an area not wider than the

base of the tail to the area halfway between the base of the tail and

the hip joints.

(g) Discolorations of the skin and flesh. (1) Discolorations are

limited to moderately shaded areas and the carcass or part is free of

serious defects. Evidence of incomplete bleeding shall be no more than

slight. Discolorations due to flesh bruising shall be free of clots and

may not exceed one-half the total aggregate area of permitted

discoloration.

(2) For a carcass, the aggregate area of all discolorations shall

not exceed an area equivalent to the area of a circle of the diameter

specified in the following table:

------------------------------------------------------------------------

Carcass weight Maximum aggregate area permitted

------------------------------------------------------------------------

Minimum Maximum Breast and legs Elsewhere

------------------------------------------------------------------------

None............. 2 lb............. 1\1/4\ in....... 2\1/4\ in.

Over 2 lb........ 6 lb............. 2 in............ 3 in.

Over 6 lb........ 6 lb............. 2\1/2\ in....... 4 in.

Over 16 lb....... None............. 3 in............ 5 in.

------------------------------------------------------------------------

(3) For a part, the aggregate area of all discolorations for a part

shall not exceed an area equivalent to the area of a circle having a

diameter specified in the following table:

------------------------------------------------------------------------

Carcass weight Maximum aggregate area

------------------------------------------------- permitted Breast,

Minimum Maximum legs, and parts

------------------------------------------------------------------------

None................... 2 lb................... 1\3/4\ in.

Over 2 lb.............. 6 lb................... 1 in.

Over 6 lb.............. 16 lb.................. 1\1/2\ in.

Over 16 lb............. None................... 1\3/4\ in.

------------------------------------------------------------------------

(4) Large carcass parts, specifically halves, front halves, or rear

halves, may have areas of discoloration, provided the aggregate area

does not exceed an area equivalent to the area of a circle of the

diameter specified in the following table:

------------------------------------------------------------------------

Carcass weight Maximum aggregate area permitted

------------------------------------------------------------------------

Minimum Maximum Breast and legs Elsewhere

------------------------------------------------------------------------

None............. 2 lb............. 1 in............ 1\3/4\ in.

Over 2 lb........ 6 lb............. 1\1/2\ in....... 1\3/4\ in.

Over 6 lb........ 16 lb............ 2 in............ 2\1/2\ in.

Over 16 lb....... None............. 2\1/2\ in....... 3 in.

------------------------------------------------------------------------

* * * * *

8. In Sec. 70.230, paragraph (c) is removed; paragraphs (d) through

(j) are redesignated as paragraphs (f) through (l) respectively; new

paragraphs (c), (d), and (e) are added; and paragraph (b) and newly

designated paragraphs (f), and (l) are revised to read as follows:

Sec. 70.230 Poultry roast--A Quality.

* * * * *

(b) Bones, tendons, cartilage, bruises, and blood clots shall be

removed from the meat.

(c) The roast has a clean appearance and is free of protruding

pinfeathers, diminutive feathers, and hair.

(d) Skin for covering a roast may include the skin covering the

crop area and the neck skin up to the whisker if the fatty blubber,

spongy fat, and membranes have been removed from these areas.

(e)(1) Slight discolorations are permitted on the skin or flesh

provided the discoloration does not detract from the appearance of the

product. Other discolorations are limited to lightly shaded areas of

discolorations that do not exceed the total aggregate area of permitted

discoloration as described in this section.

(2) The aggregate area of all lightly shaded discolorations for a

poultry roast shall not exceed an area equivalent to the area of a

circle of the diameter specified in the following table:

------------------------------------------------------------------------

Roast weight

------------------------------------------------- Maximum aggregate

Minimum Maximum

------------------------------------------------------------------------

None................... 2 lb................... \3/4\ inch.

Over 2 lb.............. 6 lb................... 1incn

Over 6 lb.............. 16 lb.................. 1\1/2\ inches.

Over 16 lb............. None................... 2 inches.

------------------------------------------------------------------------

(f) Fifty percent or more of the outer surface of the product shall

be covered with skin, whether attached to the meat or used as a wrap.

Skin covering may overlap without limit in all areas provided the fatty

tissue has been removed from the sternal and pectoral feather tracts.

The combined weight of the skin and fat used to cover the outer surface

and used as a binder shall not exceed 15 percent of the total net

weight of the product.

* * * * *

(l) Product packaged in an oven-ready container shall meet all the

requirements of the paragraphs in this section, except that with

respect to skin covering, the exposed surface of the roast need not be

covered with skin. If skin is used to cover the exposed surface, it may

be whole or emulsified. Additionally, for roasts packaged in oven-ready

containers, comminuted (mechanically deboned) meat may be substituted

in part for skin, but may not exceed 8 percent of the total weight of

the product.

9. In Sec. 70.231, the section heading, the introductory text, and

paragraphs (d) and (e) are revised to read as follows:

Sec. 70.231 Boneless poultry breast, thigh, and tenderloin--A Quality.

The standards of quality contained in this section are applicable

to raw poultry products labeled as ready-to-cook boneless poultry

breasts, thighs, or tenderloins, or as ready-to-cook boneless poultry

breast fillets or thigh fillets, or with words of similar import.

* * * * *

(d) Skinless breasts, thighs, or tenderloins shall be free of

cartilage, blood clots, bruises, tendons (except for tenderloins), and

discolorations other than slight discolorations, provided they do not

detract from the appearance of the product. Minor flesh abrasions due

to preparation techniques are permitted.

(e) Trimming is permitted around the outer edges of whole breasts,

half breasts, and thighs provided the trimming results in at least one-

fourth of the breast or one-half of the thigh remaining intact and

further, must result in a portion that approximates the same

symmetrical appearance of the original part. Trimming must result in a

smooth outer surface with no angular cuts, tears, or holes in the meat

portion of the product. Trimming of the inner muscle surface is

permitted provided it results in a relatively smooth appearance.

10. In subpart B, a new Sec. 70.232 is added to read as follows:

Sec. 70.232 Skinless carcasses and parts--A Quality

The standards of quality contained in this section are applicable

to raw ready-to-cook whole poultry carcasses and parts.

(a) The parts shall be cut as specified in Sec. 70.210.

(b) The skin shall be removed in a manner without undue mutilation

of adjacent muscle. Minor flesh abrasions due to preparation techniques

are permitted.

(c) Skinless carcasses or parts shall meet A quality ready-to-cook

requirements as outlined in Sec. 70.220(a), (b), (f), and (g).

11. In section 70.240, paragraph (a) is revised and paragraph (d)

is removed to read as follows:

Sec. 70.240 General

(a) All terms in the United States standards for quality set forth

in Secs. 70.210 through 70.232 shall, when used in Secs. 70.240 through

70.252, have the same meaning as when used in said standards.

* * * * *

12. Sections 70.270 and 70.271 are removed, as well as the

undesignated center heading preceding Sec. 70.270.

Dated: October 12, 1994

Eric M. Forman,

Acting Administrator.

[FR Doc. 94-25760 Filed 10-17-94; 8:45 am]

BILLING CODE 3410-02-P