Voluntary Poultry Grade Standards

SUMMARY: The Agricultural Marketing Service (AMS) is adopting as a

final rule the provisions of the proposed rule which updated the

voluntary poultry grade standards in response to advancements within

the poultry industry and changes in consumer preferences. The revisions

will 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 will also establish new grading criteria

for large poultry parts to fulfill industry's request for voluntary

grading standards for new products.

EFFECTIVE DATE: March 6, 1995.

FOR FURTHER INFORMATION CONTACT: Janice L. Lockard, Chief,

Standardization Branch, (202) 720-3506.

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 rule has been reviewed under Executive Order 12778, Civil

Justice Reform. It is not intended to have retroactive effect. It 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 rule 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) of this 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 authority

of 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.

Proposed Changes

The amendments 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 will be allowed

provided the discoloration does not detract from the appearance of the

product. Clarification is further 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 will be moderately shaded areas and the carcass or part

will be free of serious defects. This 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, are 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) is clarified. The revision allows slight

discolorations or other skin discolorations which do not detract from

the appearance of the roast. The aggregate area of all discolorations

is defined and tolerances are based on minimum and maximum weight. In

addition, the amount of skin covering poultry roasts is reduced and it

is 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 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) is 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.

Also amended are 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 amendments

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 A quality thighs is clarified in

Sec. 70.220(f) ``Disjointed and broken bones, missing parts, and

trimming.''

In B quality poultry products, trimming is removed from

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

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

trimming.''

Procurement Grades I and II (Secs. 70.270 and 70.271) are deleted.

[[Page 6639]]

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 amendments include definitions for front poultry halves and

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

packs; add tenderloins to the regulations for boneless poultry breast

and thigh meat (Sec. 70.231); and add 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.

These changes 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 will 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 amendments are feasible.

The definition for ``Free from protruding pinfeathers'' (Sec. 70.1)

is revised 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) is clarified.

The amendments 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 will 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 will 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.

Comments

A proposed rule to amend the poultry standards and grades in 7 CFR

Part 70 to reflect these innovations was published in the Federal

Register (59 FR 52469) on October 18, 1994. Comments on the proposed

rule were solicited from interested parties until November 17, 1994.

During the 30-day comment period, the Agency received six comments,

four from poultry processors and two from national industry

associations. All commentors were in basic agreement with the proposed

changes. However, three processors and one association also called

attention to several items that were of concern.

There were several comments about the definitions for

discolorations: (1) they should apply only to discolorations on muscle

tissue, not to any loose blood that may collect in the wing socket

area; (2) they are too subjective and need further clarification to

avoid inconsistent interpretation; (3) it is and would be cumbersome

for graders to visualize circular aggregate areas of discoloration and

to determine their dimensions; (4) color photographs and standard color

chips would be helpful.

Discolorations on poultry skin and flesh have always been part of

the grade standards. Likewise, blood on or under the skin has always

been considered to be a discoloration. Blood may build up in the wing

socket area during the hanging, stunning, and evisceration procedures,

but it can usually be removed by further rinsing the poultry, thus

upgrading the product. The proposed regulations do not change these

facts, but they do define discolorations in terms of intensity levels

and they include the total aggregate area of permitted discolorations.

The Agency recognizes that words alone cannot totally illustrate

degrees of discoloration or that visual inspection alone cannot

precisely determine the actual size of a discoloration. Therefore, the

Agency is developing two grading aids that will be provided to all

poultry grading personnel and will be available to others for a fee.

One aid is a color photo series that will show various defects,

including discolorations, on chickens, turkeys, and ducks. Each species

has its own unique characteristics and requires specific criteria to

classify any defects. The other aid is a plastic template with circular

areas of specific dimensions that coincide with the various aggregate

areas of defects that are permitted.

Other comments were related to the definition of ``Free from

protruding pinfeathers, diminutive feathers, or hairs:'' (1) it was too

subjective or ambiguous; (2) it could lead to a wide range of

interpretation or inconsistent downgrading; (3) actual numbers and

sizes should be established for feathers and hairs.

Defeathering has always been part of the poultry grade standard and

the Agency believes that the proposed revisions will help clarify the

regulations. However, the Agency will consider undertaking further

study concerning the defeathering process.

In the meantime, in consideration of preliminary discussions with

industry resulting in the proposed regulatory changes and overall

acceptance thereof, the regulatory text contained in the proposed rule

is hereby adopted.

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, 7 CFR Part 70 is 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 section 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

[[Page 6640]]

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 section 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 section 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 section 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

permitted

Minimum Maximum -----------

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

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

Breast and

Minimum Maximum legs, and Elsewhere

parts on 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.

[[Page 6641]]

(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

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

Minimum Maximum Breast and Elsewhere

legs on 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

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

Minimum Maximum Hock area Elsewhere

of legs on 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

permitted

Minimum Maximum -----------

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

permitted

Minimum Maximum ----------

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

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

Minimum Maximum Hock area

of 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 section 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

[[Page 6642]]

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........................... 16 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

-----------

Minimum Maximum Breast,

legs, and

parts

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

None............................................ 2 lb...... \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\1/4\ 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 section 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 area

Minimum Maximum permitted

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

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

Over 2 lb................................ 6 lb...... 1 inch.

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 section 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 section 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.

[[Page 6643]]

Dated: January 27, 1995.

Lon Hatamiya,

Administrator.

[FR Doc. 95-2583 Filed 2-1-95; 8:45 am]

BILLING CODE 3410-02-P