Carcass Grading
What grade is a chicken if the back is cut out halfway between the base of the tail and the hip joints?
B Quality
What is "finish"?
Ability to carry some fat under skin
When an egg has blood diffused throughout the white this is considered as a...
Loss egg
What does the color of the earlobes mean
The color of the egg shell that the hen will produce
On a poultry meat product, what percent should the coating cover on the surface area?
Essentially 100%
True or False. There is no limit to exposed flesh, disjointed bones and broken bones, and discoloration on a C quality carcass.
True
What is body confirmation?
Refers to the birds structure.
True or False. The thicker the albumen(egg white), the more distinct the outline.
False
What is bleaching in hens?
The loss of yellow pigment from the hen's body mainly the beak and legs
The coating (glazing or breading) should be appealing to the customer. So what two phrases are usually used?
Golden brown breading or nicely-colored glazing.
What quality is a carcass with moderate deformities and 2 disjoints?
C quality
Why are Cornish crosses used?
Because it refers to breeding other chickens with Cornish hens.
What is the maximum Depth of Air Cell for a Quality A egg?
1/8 to 3/16 inch
How do you measure the spread on the chicken?
Usually using the 3 by 4 finger method
If the meat product has a complete break to it, it should be named as a "blank" not a "blank" defect.
A "broken" not a "size" defect
True or False. No more that 1/2 of fleshed exposed on each part of carcass is acceptable for a B Quality carcass.
False
What is the definition of fleshing?
Refers tot he distribution of muscle and overall quantity of breast meat.
Practically all freshly laid eggs contain four layers of albumen(egg white.)What are these four layers?
Chalaziferous, inner thin, thick, and outer thin.
Where is the yellow pigment a chicken contains on its beak, and legs transferred to?
To the Egg Yolk of what the hen produces
What are the 5 quality characteristics used to evaluate a bone-in and bone-less products.
Shape/size, coating color, coating coverage, completeness, and foreign materials.
What is considered non-gradable?
Any carcass that does not meet specifications for C quality
List the steps and percentage of each evaluation of a Broiler.
Body confirmation- 45%
Fleshing- 10%
Finish- 10%
1. Yolk shape and size 2. Distinctness of yolk shadow outline, and 3. yolk defects and germ development.
How are the Primary feathers separated?
By the Axial Feather
USDA requires poultry meat products that are "fully cooked" to be at a minimum internal temperature of?
160 degrees Fahrenheit