Standards of quality enumerate the factors that affect these properties and apply to individual ready-to-cook poultry carcasses, parts, and products. There are no grade standards for giblets, detached necks and tails, wing tips, and skin. For carcasses and parts, the factors include conformation, fleshing, fat covering, defeathering, exposed flesh, discolorations, disjointed or broken bones, missing parts from whole carcasses, and freezing defects, if applicable. For poultry products, such as boneless-skinless breasts, factors include presence of bones, tendons, cartilage, discolorations, and blood clots, as well as other product-specific factors.