[Federal Register Volume 60, Number 22 (Thursday, February 2, 1995)]
[Rules and Regulations]
[Pages 6638-6643]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 95-2583]
[[Page 6637]]
_______________________________________________________________________
Part VII
Department of Agriculture
_______________________________________________________________________
Agricultural Marketing Service
_______________________________________________________________________
7 CFR Part 70
Voluntary Poultry Grade Standards; Final Rule
Federal Register / Vol. 60, No. 22 / Thursday, February 2, 1995 /
Rules and Regulations
[[Page 6638]]
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: Final rule.
-----------------------------------------------------------------------
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
