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FREEDOM FROM DISCOLORATION OF SKIN
AND FROM FLESH BLEMISHES AND BRUISES Today, most poultry is sold either ice-packed or wrapped in a water-resistant material. Either method prevents air from reaching and drying out the areas from which the outer cuticle has been removed. The result has been that much of the poultry is scalded at temperatures around 140ºF., and all of the cuticle is removed. This facilitates removal of pinfeathers and cuts down operating costs. Abrasions, as a consequence, do not become a problem unless the poultry has been exposed to the air , in which case the abrasions dry out and become discolorations. If this has occurred at the time of the examination, the size of the areas is taken into consideration under the heading of discolorations. Bruises in the flesh or skin are permitted only to the extent that there is no coagulation or clotting (discernible clumps of red cells). Small clots in the skin or on the surface of the flesh may be cut to allow them to leach out in the chilling process. Such cuts would be taken into consideration in determining the quality. Blue or green bruises must be removed before grading. Turkeys, most frequently older birds, may have discolored areas over the back and wings, and sometimes elsewhere. This condition, which is commonly called "blue back," may be caused by fluid, normally confined to the feather quills, moving into the skin, or it may be a condition known as "dermal melanosis" which is genetic in nature. A similar color , often found on the base of the keel, is associated with breast calluses. Certain varieties of chickens have a bluish or bluish-green color in the body lining. These discolorations detract from the appearance, and are included in the total aggregate areas permitted for discolorations.
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