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The
structure of the bird determines to a considerable degree the distribution
and amount of meat. Certain defects in structure detract from the sales
appeal of the carcass. Some of the defects that should be noted are:
breasts that are dented, crooked, knobby, V-shaped, or slab-sided; backs
that are narrow, crooked, or hunched; legs and wings that are deformed;
and bodies that are definitely wedge-shaped.
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