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The color of the fat is not a part of the fat factor in
quality. Fat in poultry is judged entirely on the basis of
accumulation under the skin. This is true even in the case of chicken
parts. Accumulations occur first around the feather follicles in the heavy
feather tracts. Poorly fatted birds may have some accumulation of fat in
the skin along the heavy feather tracts on the breast. As the bird
progresses in the final feeding process accumulations will be noted at the
juncture of the wishbone and keel, and where the thigh skin joins the
breast skin. At the same time, accumulations will be noted around the
feather follicles, between the heavy feather tracts, and over the back and
hips. Well-finished older birds will have sufficient fat in these areas
and over the drumsticks and thighs so that the flesh is difficult to see.
Fowl which have stopped laying have a tendency to take on excessive fat in
the abdominal area. Well-finished young birds will have less fat under the
skin between the heavy feather tracts on the breast and over the
drumsticks and thighs, than mature birds. It should be noticeable,
however.
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