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A standard for Grade A poultry roasts is shown below.
This is the first grade standard for a poultry food product.
The standard of quality contained in this section is applicable to raw
poultry products labeled in accordance with the poultry inspection
regulations as ready-to-cook .'Rolls," "Roasts," "Bars," or "Logs," or
with words of similar import.
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a. |
The deboned poultry meat used in the
preparation of the product shall be from young poultry of A Quality
with respect to fleshing and fat covering. |
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b. |
All tendons, cartilage, large blood
vessels, blood clots, and discolorations shall be trimmed from the
meat. |
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c. |
All pinfeathers, bruises, hair,
discolorations, and blemishes shall be removed from the skin, and
where necessary, excess fat shall be removed from the skin covering
the crop area or other areas. |
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d. |
Seventy-five 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. The skin shall not appreciably
overlap at any point. Product packaged in an oven-ready container need
have only the entire exposed surface of the roast covered with skin.
The combined weight of the skin and fat used to cover the outer
surface and that used as a binder shall not exceed 15 percent of the
total net weight of the product. |
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e. |
The product shall be fabricated in
such a manner that each slice remains substantially intact (does not
separate into more than three parts) when sliced warm after cooking.
This may be accomplished by use of large pieces of poultry or by use
of approved binders. |
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f. |
Seasoning or flavor enhancers, if
used, shall be uniformly distributed. |
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g. |
Packaging shall be neat and
attractive. |
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h. |
Product shall be practically free of
weepage after packaging and/or freezing, and, if frozen, shall have a
bright, desirable color
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