|
(a) |
The deboned poultry meat used
in the preparation of the product shall be from young poultry. |
|
(b) |
Bones, tendons, cartilage,
bruises, and blood clots shall be removed from the meat. |
|
(c) |
The roast has a clean
appearance and is free of protruding feathers and hairs. It is
considered free of protruding feathers if it complies with the
tolerances for an A-quality poultry part as specified in
Quality A Feathers |
|
(d) |
Skin for covering a roast may
include the skin covering the crop area and the neck skin up to the
whisker if the fatty blubber, spongy fat, and membranes have been
removed from these areas. |
|
(e)
|
(1) Slight discolorations are
permitted on the skin or flesh provided the discoloration does not
detract from the appearance of the product. Other discolorations are
limited to lightly shaded areas of discolorations that do not exceed
the total aggregate area of permitted discoloration as described in
this section. |
| |
(2) The aggregate area of all
lightly shaded discolorations for a poultry roast shall not exceed
an area equivalent to the area of a circle of the diameter specified
in the following table: |
| |
|
Discolorations, Poultry Roast, A Quality. |
|
Roast weight |
|
Maximum aggregate
area permitted |
| Minimum
|
Maximum |
|
| None |
2 lb. |
3/4 in. |
| Over 2 lb. |
6 lb.
|
1
in. |
| Over 6 lb.
|
16 lb.
|
1
1/2 in. |
| Over 16 lb. |
None
|
2
in. |
|
|
(f) |
Fifty percent or more of the outer surface of the
product shall be covered with skin, whether attached to the meat or
used as a wrap. Skin covering may overlap without limit in all areas
provided the fatty tissue has been removed from the sternal and
pectoral feather tracts. The combined weight of the skin and fat
used to cover the outer surface and used as a binder shall not
exceed 15 percent of the total net weight of the product. |
|
(g) |
The product shall be fabricated in such a manner
that it can be sliced after cooking and each slice can be served
with minimal separation. |
|
(h) |
Seasoning or flavor enhancers,
if used, shall be uniformly distributed. |
|
(i) |
Product shall be fabricated or tied in such a manner
that it will retain its shape after defrosting and cooking. |
|
(j) |
Packaging shall be neat
and attractive. |
|
(k) |
Product shall be practically free of weepage after
packaging and/or freezing, and if frozen, shall have a bright,
desirable color. |
|
(l) |
Product packaged in an oven-ready container shall
meet all the requirements of paragraphs (a) through (k) of this
section, except that with respect to skin covering, the exposed
surface of the roast need not be covered with skin. If skin is used
to cover the exposed surface, it may be whole or emulsified. In
addition, for roasts packaged in oven-ready containers, comminuted
(mechanically deboned) meat may be substituted in part for skin, but
may not exceed 8 percent of the total weight of the product. |
