There are two types of pinfeathers
to be considered in grading. They are:
|
(1)Protruding
pinfeathers are those which have broken through the skin, and
mayor may not have formed a brush. |
|
(2)Non-protruding
pinfeathers are those which are in evidence, but which have not
pushed their way through the outer layer of skin. |
Ready-to-cook poultry must be
free of protruding pinfeathers before a quality designation can be
assigned. In this connection, the regulations define the words "free from
protruding pinfeathers" to mean: The carcass is free from protruding
pinfeathers which are visible to an inspector, or grader, during an
examination of the carcass at normal operating speeds. However, a carcass
may be considered as
being free from protruding pinfeathers if it has a generally clean
appearance (especially on the breast) and if not more than an occasional
protruding pinfeather is in evidence during a more careful examination of
the carcass. Vestigial feathers, hair in the case of chickens, turkeys,
guineas and pigeons, and down on ducks and geese, must also be considered.
|
Feathers, A Quality. |
| Grade A
|
Feathers
permitted |
|
|
Length
|
Carcass |
Parts |
| Turkeys |
Less than or equal to
3/4 inch |
4 |
2 |
| Ducks and geese |
1 Less than or equal to
1/2 inch |
8
|
4 |
| All other poultry |
Less than or equal to
1/2 |
4 |
2 |
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