Draft for comments only Not to be cited as East African Standard

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1 EAST AFRICAN STANDARD Dressed poultry Specification EAST AFRICAN COMMUNITY ICS EAC 2010 First Edition 2010

2 Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in East Africa. It is envisaged that through harmonized standardization, trade barriers which are encountered when goods and services are exchanged within the Community will be removed. In order to meet the above objectives, the EAC Partner States have enacted an East African Standardization, Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring standardization, quality assurance, metrology and testing of products produced or originating in a third country and traded in the Community in order to facilitate industrial development and trade as well as helping to protect the health and safety of society and the environment in the Community. East African Standards are formulated in accordance with the procedures established by the East African Standards Committee. The East African Standards Committee is established under the provisions of Article 4 of the EAC SQMT Act, The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community. Article 15(1) of the EAC SQMT Act, 2006 provides that Within six months of the declaration of an East African Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East African Standard as a national standard and withdraw any existing national standard with similar scope and purpose. East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing. East African Community 2010 All rights reserved * East African Community P O Box 1096 Arusha Tanzania Tel: /8 Fax: / eac@eachq.org Web: * 2010 EAC All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States NSBs. ii EAC 2010 All rights reserved

3 Introduction Standards and grades are used extensively throughout the marketing system for the following purposes among others: a) Grade standards furnish an acceptable common language that buyers and sellers use in trading and that market news reporters use when communicating about market prices and supplies. b) Poultry firms that base the price paid to the grower on grade yields will grade the product to standards. c) Processors request grading service to enhance their own quality assurance programs and so they may use the official grade mark on each bird or package. d) The defence organizations, airlines, grocery stores, fast-food restaurants, hospitals, schools, and other large-scale food buyers specify graded poultry products in their purchasing contracts. e) Commercial firms use the standards and grades as a basis for their own product specifications, for advertising, and for establishing brand names. f) Firms participating in exports must use grading services. g) Anyone with a financial interest in a lot of processed poultry may apply to have an official grade designation placed on the lot or may use the grades as the basis for negotiating loans, settling disputes involving quality, or paying damage claims. In the preparation of this East African Standard, the following sources were consulted extensively: United States Classes Standards and Grades for Poultry, AMS et set., Effective September 5, 2002 KS :1997, Specification for dressed poultry IS 4674:1975(R2000), Specification for Dressed Chicken Codex Alimentarius website: USDA Foreign Agricultural Service website: USDA Agricultural Marketing Service website: European Union: Assistance derived from these sources is hereby acknowledged. EAC 2010 All rights reserved iii

4 Contents 1 Scope Normative references Definitions Chickens Turkeys Ducks Geese Guineas Pigeons General terms Types Requirements for ready-to-cook poultry General Grades for ready-to-cook poultry Quality of specified poultry food products Grades for ready-to-cook poultry and specified poultry food products Hygiene requirements Requirements for live poultry Other requirements Sensory evaluation Packaging and labelling Packaging Labelling Sampling Annex A (normative) Sampling dressed poultry Annex B (informative) Quality factors for carcasses and parts iv EAC 2010 All rights reserved

5 EAST AFRICAN STANDARD Dressed poultry Specification 1 Scope 1.1 This East African Standard specifies quality requirements and methods of test for dressed poultry. 1.2 This East African Standard applies to poultry including chickens, ducks, geese, turkeys, pigeons, guinea fowl or any other domesticated bird. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. CD-K-618:2010, Ante-mortem and post-mortem inspection of poultry Code of practice CD-K-619:2010, Handling, processing, quality evaluation and storage of poultry Code of practice CD-K-620:2010, Poultry Glossary of terms EAS 35, Edible salt Specification EAS 12, Drinking (potable water) Specification EAS 38, Labelling of prepackaged foods Specification EAS 39, Hygiene in the food and drink manufacturing industry Code of practice EAS 41, Fruits, vegetables and derived products Sampling and methods of test EAS 103, Schedule for permitted food additives EAS 123, Distilled water Specification ISO 936, Meat and meat products Determination of total ash ISO 1736, Dried milk and dried milk products Determination of fat content Gravimetric method (Reference method) ISO 1737, Evaporated milk and sweetened condensed milk Determination of fat content Gravimetric method (Reference method) ISO 4831, Microbiology of food and animal feeding stuffs Horizontal method for the detection and enumeration of coliforms Most probable number technique ISO 4832, Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coliforms Colony-count technique ISO 4833, Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of microorganisms Colony-count technique at 30 degrees C ISO 5537, Dried milk Determination of moisture content (Reference method) ISO 5985, Animal feeding stuffs Determination of ash insoluble in hydrochloric acid EAC 2010 All rights reserved 1

6 ISO 6491, Animal feeding stuffs Determination of phosphorus content Spectrometric method ISO 6579, Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. ISO , Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of yeasts and moulds Part 1: Colony count technique in products with water activity greater than 0.95 ISO , Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of yeasts and moulds Part 2: Colony count technique in products with water activity less than or equal to Definitions For the purpose of this standard the following definitions shall apply: 3.1 Chickens Rock Cornish game hen or Cornish game hen A Rock Cornish game hen or Cornish game hen is a young immature chicken (usually 5 to 6 weeks of age), weighing not more than 2 pounds ready-to-cook weight, which was prepared from a Cornish chicken or the progeny of a Cornish chicken crossed with another breed of chicken Rock Cornish fryer, roaster, or hen a Rock Cornish fryer, roaster, or hen is the progeny of a cross between a purebred Cornish and a purebred Rock chicken, without regard to the weight of the carcass involved; however, the term "fryer," "roaster," or "hen," shall apply only if the carcasses are from birds with ages and characteristics that qualify them for such designation under and broiler or fryer a broiler or fryer is a young chicken (usually under 13 weeks of age), of either sex, that is tendermeated with soft, pliable, smooth-textured skin and flexible breastbone cartilage and dressed weight weighing a minimum of 900 g roaster or roasting chicken a bird of this class is a young chicken (usually 3 to 5 months of age), of either sex, that is tendermeated with soft, pliable, smooth-textured skin and breastbone cartilage that may be somewhat less flexible than that of a broiler or fryer capon a capon is a surgically unsexed (castrated) male chicken (usually under 8 months of age) that is tender-meated with soft, pliable, smooth-textured skin hen, fowl, or baking or stewing chicken a bird of this class is a mature female chicken (usually more than 10 months of age) with meat less tender than that of a roaster or roasting chicken and nonflexible breastbone tip cock or rooster a mature male chicken (usually over 10 months of age) with coarse skin, toughened and darkened meat, and hardened breastbone tip 2 EAC 2010 All rights reserved

7 3.1.8 spring a young chicken (usually 4 to 6 weeks of age) of either sex, that is tender-meated with soft, pliable, smooth-textured skin and breastbone cartilage that of a broiler. They usually weigh between 750 g to 850 g cockerel a male chicken (usually under 10 months of age) with coarse skin, somewhat toughened and darkened flesh, and considerable hardening of the breastbone cartilage. Cockerel/stag show a condition of fleshing and a degree of maturity intermediate between that of rooster and a cock or rooster. 3.2 Turkeys The following are the various classes of turkeys: fryer-roaster turkey a fryer-roaster turkey is a young immature turkey (usually under 16 weeks of age), of either sex, that is tender-meated with soft, pliable, smooth-textured skin, and flexible breastbone cartilage young turkey a young turkey is a turkey (usually under 8 months of age) that is tender-meated with soft, pliable smooth-textured skin, and breastbone cartilage that is somewhat less flexible than in a fryer-roaster turkey. Sex designation is optional yearling turkey a yearling turkey is a fully matured turkey (usually under 15 months of age) that is reasonably tendermeated and with reasonably smooth-textured skin. Sex designation is optional mature turkey or old turkey (hen or tom) a mature or old turkey is an old turkey of either sex (usually in excess of 15 months of age), with coarse skin and toughened flesh labeling for labeling purposes, the designation of sex within the class name is optional, and the two classes of young turkeys may be grouped and designated as "young turkeys." turkey-cock domestic turkey-cock is a bird having typically a bronzy lustrous plumage, a naked carcunculate head, and a tail, that is the male, is spread fanlike 3.3 Ducks The following are the various classes of ducks: broiler duckling or fryer duckling a broiler duckling or a fryer duckling is a young duck (usually under 8 weeks of age), of either sex, that is tender-meated and has a soft bill and a soft windpipe roaster duckling a roaster duckling is a young duck (usually under 16 weeks of age), of either sex, that is tendermeated and has a bill that is not completely hardened and a windpipe that is easily dented EAC 2010 All rights reserved 3

8 3.3.3 mature duck or old duck a mature duck or an old duck is a duck (usually over 6 months of age), of either sex, with toughened flesh, hardened bill, and hardened windpipe duck (male-drake) Any of various swimming birds which have the neck and legs short, the body move or legs depressed, the bill often broad and flat, the tars; scutellate in front, and the sexes almost always differing from each other in plumage, and which are distinguished by these characteristics and their comparatively small size from the swans and geese. 3.4 Geese The following are the various classes of geese: young goose a young goose may be of either sex, is tender-meated, and has a windpipe that is easily dented mature goose or old goose a mature goose or old goose may be of either sex and has toughened flesh and hardened windpipe geese birds being in many respects intermediate between the swans and ducks, having a high somewhat compressed bill, legs of moderate length, being usually longer-necked than ducks 3.5 Guineas The following are the various classes of guineas: young guinea a young guinea may be of either sex, is tender-meated, and has a flexible breastbone cartilage mature guinea or old guinea a mature guinea or an old guinea may be of either sex has toughened flesh, and a hardened breastbone guinea fowl Has typically a bare neck and head, the latter surmounted by a bony casque, and slaty plumage speckled with white, though pale and pure white varieties occur. 3.6 Pigeons The following are the various classes of pigeons: squab a squab is a young, immature pigeon of either sex, and is extra tender-meated pigeon a pigeon is a mature pigeon of either sex, with coarse skin and toughened flesh 4 EAC 2010 All rights reserved

9 3.7 General terms carcass Shall be the whole of a bird after stunning, bleeding, plucking and eviscertating. However, removal of the kidneys, of legs at the tarsus or of the head is optional dressing Shall be the progressive separation on the dressing floor of a slaughter animal into a carcass (or sides of a carcass), removal of offals and inedible by-products and may include the removal of the head culls Culls are mature female birds usually having completed one laying season, i.e. 18 months male bird a mature bird not desexed 4 Types Dressed poultry shall be of the following two types: 4.1 Type A chilled dressed poultry The carcass shall be chilled so that the temperature of the deepest portion of the flesh near the bone shall be 1 C. 4.2 Type B frozen dressed poultry The chilled carcass shall be individually packed in polythene bags and shall be frozen solid at 18 C. The giblets shall be removed and frozen separately, if necessary. 5 Requirements for ready-to-cook poultry 5.1 General The standards for quality contained herein are applicable to individual carcasses of ready-tocook poultry, to parts of ready-to-cook poultry as described in of this section, and to individual units of specified poultry food products Carcasses, parts, or poultry food products found to be unsound, unwholesome, or otherwise unfit for human food in whole or in part, shall not be given any of the quality designations specified in the standards for quality contained herein Clear to semi-clear marinades or sauces may be added to the ready-to-cook poultry products, provided the ingredients do not alter the applicable grade factors or detract from the appearance of the product In interpreting the respective requirements specified in 5.1 through through for Class A quality, Class B quality, and Class C quality, the intensity, aggregate area involved, quantity, and locations of: feathers; exposed flesh (resulting from cuts, tears, and missing skin); discolorations (whether or not caused by dressing operations and bruises); EAC 2010 All rights reserved 5

10 disjointed and broken bones; and freezing defects, as such defects individually, or in combination, detract from the general appearance, shall be considered in determining the particular quality of an individual carcass or part A ready-to-cook carcass which has a defect may be graded after the defective portion has been removed. The fact that a portion has been removed, will not be considered in determining the quality of the balance of the carcass, if the remaining portion of the carcass is to be disjointed and packed as parts or used in the fabrication of poultry food products. Poultry parts which have been properly cut as described in of this section may be graded after they have been cut from the carcass, if the class is known and the parts are not misshapen or have nearly the same appearance as prior to cutting from the carcass The standards of quality are applicable to poultry parts cut in the manner described in this section. Similar parts cut in a manner other than described in this section may be grade identified only when approved by the Administrator upon a determination that the labeling for such parts accurately describes the product. Requests for such approval shall be made to the national supervisor "Backs" that are officially identified shall meet the applicable provisions of 5.2.1, and "Breasts" shall be separated from the back at the shoulder joint and by a cut running backward and downward from that point along the junction of the vertebral and sternal ribs. The ribs may be removed from the breasts, and the breasts may be cut along the breastbone to make two approximately equal halves; or the wishbone portion, as described in of this section, may be removed before cutting the remainder along the breastbone to make three parts. Pieces cut in this manner may be substituted for lighter or heavier pieces for exact weight-making purposes, and the package may contain two or more of such parts without affecting the appropriateness of the labeling as e.g., "chicken breasts." Neck skin shall not be included with the breasts, except that "turkey breasts" may include neck skin up to the whisker "Breasts with ribs" shall be separated from the back at the junction of the vertebral ribs and back. Breasts with ribs may be cut along the breastbone to make two approximately equal halves; or the wishbone portion, as described in of this section, may be removed before cutting the remainder along the breastbone to make three parts. Pieces cut in this manner may be substituted for lighter or heavier pieces for exact weight-making purposes, and the package may contain two or more of such parts without affecting the appropriateness of the labeling as "breasts with ribs." Neck skin shall not be included, except that "turkey breasts with ribs" may include neck skin up to the whisker "Drumsticks" shall be separated from the thigh by a cut through the knee joint femorotibial and patellar joint) and from the hock joint (tarsal joint). (Figure 13) "Halves" are prepared by making a full-length back and breast split of an eviscerated poultry carcass so as to produce approximately equal right and left sides. (Figure 5) "Front poultry halves" shall include the full breast with corresponding back portion, and may or may not include wings, wing meat, or portions of wing. (Figure 6) "Rear poultry halves" shall include both legs and adjoining portion of the back attached "Legs" shall include the whole leg, i.e., the thigh and the drumstick, whether jointed or disjointed. Back skin shall not be included. (Figure 10) "Legs with pelvic bone" consists of a poultry leg with adhering meat and skin and pelvic bone "Quarters" consist of the entire eviscerated poultry carcass, which has been cut into four equal parts, but excluding the neck. 6 EAC 2010 All rights reserved

11 "Breast quarter" consists of half a breast with the wing and a portion of the back attached. (Figure 7) "Breast quarter without wing" consists of a front quarter of a poultry carcass, from which the wing has been removed "Leg quarter" consists of a poultry thigh and drumstick, with a portion of the back attached. (Figure 8) "Tenderloin" shall consist of the inner pectoral muscle which lies alongside the sternum (breast bone) of the poultry carcass. (Figure 17) "Thighs" shall be disjointed at the hip joint and may include the pelvic meat, but shall not include the pelvic bones. Back skin shall not be included. (Figure 11) "Thigh with back portion" consists of a poultry thigh with back portion attached. (Figure 12) "Wings" shall include the entire wing (consisting of three segments) with all muscle and skin tissue intact, except that the wing tip (third segment) may be removed. (Figure 14) "Wing drummette" consists of the humerus (first segment) of a poultry wing with adhering skin and meat attached. (Figure 15) "Wing portion" consists of a poultry wing with adhering skin and meat attached, except that the drummette (first segment) has been removed. The wing portion may consist of the second segment only, or the second and third segment "Wishbones" (Pulley Bones), with covering muscle and skin tissue, shall be severed from the breast approximately halfway between the end of the wishbone (hypocledium) and from point of the breastbone (cranial process of the sternal crest) to a point where the wishbone joins the shoulder. Neck skin shall not be included with the wishbone. 5.2 Grades for ready-to-cook poultry Class A quality Conformation The carcass or part is free of deformities that detract from its appearance or that affect the normal distribution of flesh. Slight deformities, such as slightly curved or dented breastbones and slightly curved backs, may be present Fleshing The carcass has a well developed covering of flesh considering the kind, class, and part. (1) The breast is moderately long and deep, and has sufficient flesh to give it a rounded appearance with the flesh carrying well up to the crest of the breastbone along its entire length. (2) The leg is well fleshed and moderately thick and wide at the knee and hip joint area, and has a well-rounded, plump appearance with the flesh carrying well down toward the hock and upward to the hip joint area. (3) The drumstick is well fleshed and moderately thick and wide at the knee joint, and has a wellrounded, plump appearance with the flesh carrying well down toward the hock. (4) The thigh is well to moderately fleshed. (5) The wing is well to moderately fleshed Fat covering The carcass or part, considering the kind, class, and part, has a welldeveloped layer of fat in the skin. The fat is well distributed so that there is a noticeable amount of fat in the skin in the areas between the heavy feather tracts. EAC 2010 All rights reserved 7

12 Defeathering The carcass or part shall have a clean appearance, especially on the breast and legs, and shall be free of protruding feathers and hairs. A carcass or part shall be considered free from protruding feathers when it complies with the tolerances specified in the following table: Grade A Feathers permitted Length Carcass Part Turkeys less than or equal to mm 4 2 Ducks and geese 1) less than or equal to 12.7 mm 8 4 All other poultry less than or equal to 12.7 mm 4 2 1) Hair or down is permitted on the carcass or part, provided the hair or down is less than 4.8 mm in length, and is scattered so that the carcass or part has a clean appearance, especially on the breast and legs Exposed flesh The requirements contained in this section are applicable to exposed flesh resulting from cuts, tears, and missing skin. (1) The carcass may have exposed flesh due to cuts, tears, and missing skin, provided the aggregate area of all exposed flesh does not exceed an area equivalent to the area of a circle of the diameter specified in the following table: Carcass weight Maximum aggregate area permitted Minimum Maximum Breast and legs Elsewhere None 900 g 6.35 mm 25.4 mm Over 900 g 2724 g 6.35 mm 38.1 mm Over 2724 g 7264 g mm 50.8 mm Over 7264 g None mm 76.2 mm (2) Large carcass parts, specifically halves, front halves, or rear halves, may have exposed flesh due to cuts, tears, and missing skin, provided the aggregate area of all exposed flesh does not exceed an area equivalent to the area of a circle of the diameter specified in the following table: Carcass weight Maximum aggregate area permitted Minimum Maximum Breast and legs Elsewhere None 900 g 6.35 mm mm Over 900 g 2724 g 6.35 mm mm Over 2724 g 7264 g mm 25.4 mm Over 7264 g None mm 38.1 mm (3) Other parts may have exposed flesh due to cuts, tears, and missing skin, provided the aggregate area of all exposed flesh does not exceed an area equivalent to the area of a circle of the diameter specified in the following table: Carcass weight Maximum aggregate area permitted Minimum Maximum Parts None 900 g 6.35 mm Over 900 g 2724 g 6.35 mm Over 2724 g 7264 g mm Over 7264 g None mm (4) For all parts, trimming of the skin along the edge is allowed, provided that at least 75 percent of the normal skin cover associated with the part remains attached, and further provided that the remaining skin uniformly covers the outer surface in a manner that does not detract from the appearance of the part. 8 EAC 2010 All rights reserved

13 (5) In addition, the carcass or part may have cuts or tears that do not expand or significantly expose flesh, provided the aggregate length of all such cuts and tears does not exceed a length tolerance using the dimensions listed in the following table: Carcass weight Maximum aggregate area permitted Minimum Maximum Breast and legs, and parts Elsewhere None 900 g 6.35 mm 25.4 mm Over 900 g 2724 g 6.35 mm 38.1 mm Over 2724 g 7264 g mm 50.8 mm Over 7264 g None mm 76.2 mm Disjointed and broken bones and missing parts (1) Parts are free of broken bones. Parts are free of disjointed bones except that thighs with back portions, legs, or leg quarters may have the femur disjointed from the hip joint. The carcass is free of broken bones and has not more than one disjointed bone. (2) The wing tips may be removed at the joint, and in the case of ducks and geese, the parts of the wing beyond the second joint may be removed, if removed at the joint and both wings are so treated. The tail may be removed at the base. (3) Cartilage separated from the breastbone is not considered as a disjointed or broken bone Discolorations The requirements contained in this section are applicable to discolorations of the skin and flesh of poultry, and the flesh of skinless poultry. (1) The carcass, parts derived from the carcass, or large carcass parts may have slight discolorations, provided the discolorations do not detract from the appearance of the product. (2) The carcass may have lightly shaded areas of discoloration, provided the aggregate area of all discolorations does not exceed an area equivalent to the area of a circle of the diameter specified in the following table. Evidence of incomplete bleeding, such as more than an occasional slightly reddened feather follicle, is not permitted. Carcass weight Maximum aggregate area permitted Minimum Maximum Breast and legs Elsewhere None 900 g mm 32.0 mm Over 900 g 2724 g 25.4 mm 50.8 mm Over 2724 g 7264 g 38.1 mm 63.5 mm Over 7264 g None 50.8 mm 76.2 mm (3) The carcass may have moderately shaded areas of discoloration and discolorations due to flesh bruising, provided: (i) (ii) (iii) They are not on the breast or legs, except for the area adjacent to the hock joint; They are free of clots; and They may not exceed an aggregate area equivalent to the area of a circle of the diameter specified in the following table: Carcass weight Maximum aggregate area permitted Minimum Maximum Hock area of legs Elsewhere None 900 g 6.35 mm 16.0 mm Over 900 g 2724 g 12.7 mm 25.4 mm Over 2724 g 7264 g mm 32.0 mm Over 7264 g None 25.4 mm 38.1 mm EAC 2010 All rights reserved 9

14 (4) Parts, other than large carcass parts, may have lightly shaded areas of discoloration, provided the aggregate area of all discolorations does not exceed an area equivalent to the area of a circle of the diameter specified in the following table. Evidence of incomplete bleeding, such as more than an occasional slightly reddened feather follicle, is not permitted. Carcass weight Maximum aggregate area permitted Minimum Maximum Parts None 900 g 12.7 mm Over 900 g 2724 g mm Over 2724 g 7264 g 25.4 mm Over 7264 g None 32.0 mm (5) Parts, other than large carcass parts, may have moderately shaded areas of discoloration and discolorations due to flesh bruising, provided: (i) (ii) (iii) They are not on the breast or legs, except for the area adjacent to the hock joint; They are free of clots; and They may not exceed an aggregate area equivalent to the area of a circle of the diameter specified in the following table: Carcass weight Maximum aggregate area permitted Minimum Maximum Parts None 900 g 6.35 mm Over 900 g 2724 g 9.5 mm Over 2724 g 7264 g 12.7 mm Over 7264 g None 16.0 mm (6) Large carcass parts, specifically halves, front halves, or rear halves, may have lightly shaded areas of discoloration, provided the aggregate area of all discolorations does not exceed an area equivalent to the area of a circle of the diameter specified in the following table: Carcass weight Maximum aggregate area permitted Minimum Maximum Breast and legs Elsewhere None 900 g 12.7 mm 25.4 mm Over 900 g 2724 g mm 38.1 mm Over 2724 g 7264 g 25.4 mm 50.8 mm Over 7264 g None 32.0 mm 63.5 mm (7) Large carcass parts, specifically halves, front halves, or rear halves, may have moderately shaded areas of discoloration and discolorations due to flesh bruising, provided: (i) (ii) (iii) They are not on the breast or legs, except for the area adjacent to the hock joint; They are free of clots; and They may not exceed an aggregate area equivalent to the area of a circle of the diameter specified in the following table: Carcass weight Maximum aggregate area permitted Minimum Maximum Hock area of legs Elsewhere None 900 g 6.35 mm 12.7 mm Over 900 g 2724 g 9.5 mm mm Over 2724 g 7264 g 12.7 mm 25.4 mm Over 7264 g None 16.0 mm 32 mm 10 EAC 2010 All rights reserved

15 Freezing defects With respect to consumer packaged poultry, parts, or specified poultry food products, the carcass, part, or specified poultry food product is practically free from defects which result from handling or occur during freezing or storage. The following defects are permitted if they, alone or in combination, detract only very slightly from the appearance of the carcass, part, or specified poultry food product: (1) Slight darkening over the back and drumsticks, provided the frozen bird or part has a generally bright appearance; (2) Occasional pockmarks due to drying of the inner layer of skin (derma) (however, none may exceed the area of a circle 3.2 mm in diameter for poultry weighing kg or less and 6.35 mm in diameter for poultry weighing over kg); (3) Occasional small areas of clear, pinkish, or reddish colored ice. (4) Occasional small areas of dehydration, white to light gray in color, on the flesh of skinless carcasses, parts, or specified poultry food products not to exceed the permitted aggregate area for discolorations as provided in Backs A-quality backs shall meet all applicable provisions of this section pertaining to parts, and shall include the meat contained on the ilium (oyster), pelvic meat and skin and vertebral ribs and scapula with meat and skin Class B quality Conformation The carcass or part may have moderate deformities, such as a dented, curved, or crooked breast, crooked back or misshapen legs or wings, which do not materially affect the distribution of flesh or the appearance of the carcass or part Fleshing The carcass has a moderate covering of flesh considering the kind, class, and part. (1) The breast has a substantial covering of flesh with the flesh carrying up to the crest of the breastbone sufficiently to prevent a thin appearance. (2) The leg is fairly thick and wide at the knee and hip joint area, and has sufficient flesh to prevent a thin appearance. (3) The drumstick has a sufficient amount of flesh to prevent a thin appearance with the flesh carrying fairly well down toward the hock. (4) The thigh has a sufficient amount of flesh to prevent a thin appearance. (5) The wing has a sufficient amount of flesh to prevent a thin appearance Fat covering The carcass or part has sufficient fat in the skin to prevent a distinct appearance of the flesh through the skin, especially on the breast and legs Defeathering The carcass or part may have a few scattered protruding feathers and hairs. A carcass or part shall be considered to have not more than a few scattered protruding feathers when it complies with the tolerances specified in the following table: Feathers Permitted Grade B Length Carcass Part Turkeys less than or equal to mm 6 3 Ducks and geese 1) less than or equal to 12.7 mm 10 5 All other poultry less than or equal to 12.7 mm 6 3 1) Hair or down is permitted on the carcass or part, provided the hair or down is less than 4.8 mm in length, and is scattered so that the carcass or part has a clean appearance, especially on the breast and legs. EAC 2010 All rights reserved 11

16 Exposed flesh A carcass may have exposed flesh provided that no part on the carcass has more than one-third of the flesh exposed. A part may have no more than one-third of the flesh normally covered by skin exposed Disjointed and broken bones, missing parts, and trimming (1) Parts may be disjointed, but are free of broken bones. The carcass may have two disjointed bones, or one disjointed bone and one nonprotruding broken bone. (2) Parts of the wing beyond the second joint may be removed at a joint. The tail may be removed at the base. (3) Slight trimming of the carcass is permitted provided the meat yield of any part on the carcass is not appreciably affected. A moderate amount of meat may be trimmed around the edge of a part to remove defects. The back may be trimmed in an area not wider than the base of the tail to the area halfway between the base of the tail and the hip joints Discolorations of the skin and flesh (1) Discolorations are limited to moderately shaded areas and the carcass or part is free of serious defects. Evidence of incomplete bleeding shall be no more than slight. Discolorations due to flesh bruising shall be free of clots and may not exceed one-half the total aggregate area of permitted discoloration. (2) For a carcass, the aggregate area of all discolorations shall not exceed an area equivalent to the area of a circle of the diameter specified in the following table: Carcass weight Maximum aggregate area permitted Minimum Maximum Breast and legs Elsewhere None 900 g 32.0 mm mm Over 900 g 2724 g 50.8 mm 76.2 mm Over 2724 g 7264 g 63.5 mm 100 mm Over 7264 g None 76.2 mm 127 mm (3) For a part, the aggregate area of all discolorations for a part shall not exceed an area equivalent to the area of a circle having a diameter specified in the following table: Carcass weight Maximum aggregate area permitted Minimum Maximum Breast, legs, and parts None 900 g mm Over 900 g 2724 g 25.4 mm Over 2724 g 7264 g 38.1 mm Over 7264 g None 44.5 mm (4) Large carcass parts, specifically halves, front halves, or rear halves, may have areas of discoloration, provided the aggregate area does not exceed an area equivalent to the area of a circle of the diameter specified in the following table: Carcass weight Maximum aggregate area permitted Minimum Maximum Breast and legs Elsewhere None 900 g 25.4 mm 32.0 mm Over 900 g 2724 g 38.1 mm 44.5 mm Over 2724 g 7264 g 50.8 mm 63.5 mm Over 7264 g None 63.5 mm 76.2 mm 12 EAC 2010 All rights reserved

17 Freezing defects With respect to consumer packaged poultry, parts, or specified poultry food products, the carcass, part or specified poultry food product may have moderate defects which result from handling or occur during freezing or storage. The skin and flesh shall have a sound appearance, but may lack brightness. The carcass or part may have a few pockmarks due to drying of the inner layer of skin (derma). However, no single area of overlapping pockmarks may exceed that of a circle 12.7 mm in diameter. Moderate areas showing layers of clear pinkish or reddish colored ice are permitted Backs B-quality backs shall meet all applicable provisions of this section pertaining to parts, and shall include either the meat contained on the ilium (oyster) and meat and skin from the pelvic bones or the vertebral ribs and scapula with meat and skin Class C Quality A carcass or part that does not meet the requirements for A or B quality may be of C quality, provided the flesh is substantially intact and the carcass or part complies with the following: Conformation The carcass or part may have abnormal deformities that detract from the appearance of the product and affect the normal distribution of flesh, such as seriously curved, or crooked breast, seriously crooked back, or misshapen legs and wings Fleshing The carcass or part may have a poor covering of flesh considering the kind, class, and part Fat covering The carcass or part, considering the kind, class, and part, may have insufficient fat covering in the skin that allows the appearance of flesh through the skin Defeathering The carcass or part may have a scattering of protruding feathers and hairs. A carcass or part shall be considered to have not more than a scattering of protruding feathers when it complies with the tolerances specified in the following table: Grade C Feathers Permitted Length Carcass Part Turkeys less than or equal to mm 8 4 Ducks and geese 1) less than or equal to 12.7 mm 12 6 All other poultry less than or equal to 12.7 mm 8 4 1) Hair or down is permitted on the carcass or part, provided the hair or down is less than 4.8 mm in length, and is scattered so that the carcass or part has a clean appearance, especially on the breast and legs Exposed flesh The carcass or part may have unlimited exposed flesh Disjointed and broken bones, and missing parts (1) The carcass or part may have disjointed and broken bones. (2) The carcass may have the tail and any portion of both wings removed. Parts, which may normally have the tail present, may have the tail removed. Parts with wings may have the wing tip(s) removed at the joint Discolorations The carcass or part may have areas of discolorations and flesh bruises that do not render the carcass or part unfit for food Trimming Trimming of the breast and legs is permitted, but not to the extent that the normal meat yield is materially affected. The back may be trimmed in an area not wider than the base of the tail and extending from the tail to the area between the hip joints Backs C-quality backs shall meet all applicable provisions of this section pertaining to parts. Backs shall include all the meat and skin from the pelvic bones, except that the meat contained in the ilium (oyster) may be removed. The vertebral ribs and scapula with meat and skin and the backbone located anterior (forward) of the ilia bones may also be removed (front half of back). EAC 2010 All rights reserved 13

18 Freezing defects The carcass or part may have severe defects resulting from handling or occur during freezing or storage. The carcass or part may have numerous pockmarks and large dried areas due to drying of the outer layer of flesh. No limit on the amount or color of ice present. 5.3 Quality of specified poultry food products Poultry roast Class A Quality The standard of quality contained in this section is applicable to raw poultry products labeled as ready-to-cook "Roasts" or similar descriptive terminology The deboned poultry meat used in the preparation of the product shall be from young poultry Bones, tendons, cartilage, bruises, and blood clots shall be removed from the meat The roast has a clean appearance and is free of protruding feathers and hairs. A roast shall be considered free from protruding feathers provided it complies with the tolerances specified in for an A-quality poultry part 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 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 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: Roast weight Minimum Maximum Maximum aggregate area permitted None 900 g mm Over 900 g 2724 g 25.4 mm Over 2724 g 7264 g 38.1 mm Over 7264 g None 50.8 mm 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 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 Seasoning or flavor enhancers, if used, shall be uniformly distributed Product shall be fabricated or tied in such a manner that it will retain its shape after defrosting and cooking Packaging shall be neat and attractive Product shall be practically free of weepage after packaging and/or freezing, and if frozen, shall have a bright, desirable color. 14 EAC 2010 All rights reserved

19 Product packaged in an oven-ready container shall meet all the requirements of the paragraphs in 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. Additionally, for roasts packaged in oven-ready containers, comminuted (mechanically separated) meat may be substituted in part for skin, but may not exceed 8 percent of the total weight of the product Boneless poultry breasts, drumsticks, thighs, and legs Class A Quality The standards of quality contained in this section are applicable to raw poultry products labeled as ready-to-cook "boneless (kind) breasts," "boneless (kind) drumsticks," "boneless (kind) thighs," "boneless (kind) legs," or with words of similar import. The product shall consist of poultry meat of the kind specified (such as chicken or turkey). (a) The breasts, drumsticks, thighs, or legs shall be cut as specified in , , , or , respectively. (b) (c) (d) The bone or bones shall be removed in a neat manner without undue mutilation of adjacent muscle. The boneless breasts, drumsticks, thighs, or legs shall meet A-quality requirements for readyto-cook poultry parts in , , , and , and shall be free of cartilage and holes. Holes in the meat resulting from the removal of the patella (knee cap) are permitted in boneless legs, provided the bulk of the thigh and drumstick remains intact and connected. Boneless thighs or breasts (excluding the attached tenderloin) shall be free of tendons. Boneless drumsticks or legs shall be free of tendons extending more than 12.7 mm beyond the meat tissue. Trimming of the skin along the edge is permitted, provided at least 75 percent of the normal skin cover remains attached to the part and uniformly covers the outer surface in a manner that does not detract from the appearance of the part. Trimming of the meat and skin is permitted along the outer edges of boneless parts provided at least one-half of the part remains intact, and further, the normal symmetrical shape and appearance of the part is retained. Trimming of the inner muscle surface is permitted, provided it results in a smooth appearance Skinless poultry carcasses and parts Class A Quality The standards of quality contained in this section are applicable to raw poultry products labeled as ready-to-cook "skinless (kind) carcasses" or "skinless (kind) (parts)." The product shall consist of the specific poultry part (such as breast, thigh, etc.) indicated. (a) The parts shall be cut as specified in (b) (c) The skin shall be removed in a manner without undue mutilation of the muscle. Minor flesh abrasions due to preparation techniques are permitted. Skinless carcasses or parts shall meet ready-to-cook A-quality requirements as outlined in , , , and Poultry tenderloins and boneless, skinless parts Class A Quality. The standards of quality contained in this section are applicable to raw poultry products labeled as ready-to-cook "(kind) tenderloins" or "boneless, skinless (kind) (parts)." (a) The part shall be cut as specified in (b) The tenderloin shall be removed from the sternum in a neat manner without undue mutilation of the muscle. For all other parts, the bone(s) and skin shall be removed from the part in a neat manner without undue mutilation of the muscle. Minor flesh abrasions due to preparation techniques are permitted. EAC 2010 All rights reserved 15

20 (c) (d) (e) (f) Boneless, skinless breasts, legs, thighs, or drumsticks shall be free of cartilage. Boneless, skinless thighs or breasts (excluding the attached tenderloin) shall be free of tendons. Boneless, skinless drumsticks or legs shall be free of tendons extending more than 12.7 mm beyond the meat tissue. Tendons normally associated with tenderloins are permitted. Tenderloins or boneless, skinless parts shall be free of blood clots, bruises, cuts, tears, and holes in the muscle tissue. For boneless, skinless legs, holes in the meat resulting from the removal of the patella (knee cap) are permitted, provided the bulk of the thigh and drumstick remains intact and connected. Slight discolorations and separation of the muscle tissue is permitted on boneless, skinless parts, provided it does not detract from the appearance of the product. Trimming of the meat along the outer edges of tenderloins or boneless, skinless parts is permitted, provided at least one-half of the tenderloin or part remains intact, and the normal symmetrical shape and appearance of the part is retained. Trimming of the inner muscle surface is permitted, provided it results in a smooth appearance. For tenderloins, separation running parallel to the muscle fibers is permitted, provided it does not detract from the appearance of the product. Strands of tenderloin tissue not attached to the tendon may be present, provided they do not detract from the appearance of the product Size-reduced poultry products A Quality. The standards of quality contained in this section are applicable to raw poultry products labeled as ready-to-cook boneless, skinless "sliced (kind) (parts)," "(part) slices," "diced (kind)," "diced (kind) (parts)," or words of similar import. (a) (b) (c) (d) Boneless, skinless parts may be subdivided by cutting, slicing, dicing, or similarly reducing the size prior to grading. The reduction process shall result in size-reduced portions of meat that are intact, not mutilated, and with surfaces relatively smooth in appearance. Individual size-reduced portions of meat shall be relatively uniform in size and shape, and consistent with the size reduction process. Variations in shape of the outer edges of the individual portions of meat are permitted. The size-reduced boneless, skinless poultry products shall be free of cartilage, blood clots, bruises, cuts, tears, and holes in the muscle tissue. Slight discolorations, minor flesh abrasions, and separation of muscle tissue are permitted, provided they do not detract from the appearance of the product. Size-reduced boneless, skinless thighs and breasts (excluding the attached tenderloin) shall be free of tendons. Size-reduced boneless, skinless drumsticks and legs shall be free of tendons extending more than 12.7 mm beyond the meat tissue. In addition to the requirements outlined in (a) through (c) above, individual slices from boneless, skinless products labeled as "sliced (kind) (parts)" shall: (1) originate from the slicing of a boneless, skinless (part), and (2) collectively approximate the shape of the (part) prior to slicing. Slices need not originate from the same (part). 5.4 Grades for ready-to-cook poultry and specified poultry food products General (a) (b) All terms for quality set forth in 5.1 through 5.3 shall, when used in through 5.4.4, have the same meaning as when used in said standards. The grades for ready-to-cook poultry and specified poultry food products are applicable to poultry of the kinds and classes set forth in 3.1 through 3.6 when used as described in paragraphs (c) and (d) of this section. 16 EAC 2010 All rights reserved

21 (c) Grades for ready-to-cook poultry and specified poultry food products may be assigned only when: (1) each carcass, part, or poultry food product, including those used in preparing a poultry food product, has been graded in an unfrozen state on an individual basis by a grader and thereafter verified by a grader; (2) applicable poultry food product has been prepared under the supervision of a grader; and (3) identified in an unfrozen state Grade A A lot of ready-to-cook poultry, parts, or poultry food products consisting of one or more ready-to-cook carcasses or parts, or individual units of poultry food products of the same kind and class, each of which conforms to the requirements for Grade A quality may be designated as Grade A Grade B A lot of ready-to-cook poultry or parts consisting of one or more ready-to-cook carcasses or parts of the same kind and class, each of which conforms to the requirements for Grade B quality or better may be designated as Grade B Grade C A lot of ready-to-cook poultry or parts consisting of one or more ready-to-cook carcasses or parts of the same kind and class, each of which conforms to the requirements for Grade C quality or better, may be designated as Grade C. Figure 1 Grade A ready-to-cook young chicken EAC 2010 All rights reserved 17

22 Conformation: Breastbone Back Legs and wings Fleshing: Fat covering Defeathering Ready-to-cook poultry Grade A quality Summary of specifications for quality for individual carcasses and parts (Not all inclusive Minimum requirements and maximum defects permitted) A few scattered protruding feathers and hairs Exposed Flesh: 2) Weight Range A Quality Normal Slight curve or dent Slight curve Normal Well-fleshed, considering kind and class Well-developed layer especially between heavy feathers tracts Turkeys (feathers less than mm) Ducks and Geese 1) (feathers less than 12.7 mm) All other poultry (feathers less than 12.7 mm) Carcass Parts Carcass Parts Carcass Parts Carcass Large carcass Part 3) (halves, front and rear halves) Minimum Maximum Breast and legs Elsewhere Breast and legs Elsewhere Other parts None 900 g 6.35 mm 25.4 mm 6.35 mm 12.7 mm 6.35 mm Over 900 g 2724 g 6.35 mm 38.1 mm 6.35 mm mm 6.35 mm Over 2724 g 7264 g 12.7 mm 50.8 mm 12.7 mm 25.4 mm 12.7 mm Over 7264 g None 12.7 mm 76.2 mm 12.7 mm 38.1 mm 12.7 mm Discolorations: Carcass Lightly shaded Moderately shaded 4) Breast and legs Elsewhere Hock of leg Elsewhere None 900 g mm 32.0 mm 6.35 mm 16.0 mm Over 900 g 2724 g 25.4 mm 50.8 mm 12.7 mm 25.4 mm Over 2724 g 7264 g 38.1 mm 63.5 mm mm 32.0 mm Over 7264 g None 50.8 mm 76.2 mm 25.4 mm 38.1 mm Discolorations: Large carcass parts (halves, front and rear halves) Lightly shaded Moderately shaded 4) Breast and legs Elsewhere Hock of leg Elsewhere None 900 g 12.7 mm 25.4 mm 6.35 mm mm Over 900 g 2724 g mm 38.1 mm 9.5 mm mm Over 2724 g 7264 g 25.4 mm 50.8 mm 12.7 mm 25.4 mm Over 7264 g None 32.0 mm 63.5 mm 16.0 mm 32.0 mm Discolorations: Other parts Lightly shaded Moderately shaded 4) None 900 g 12.7 mm 6.35 mm Over 900 g 2724 g mm 9.5 mm Over 2724 g 7264 g 25.4 mm 12.7 mm Over 7264 g None 32.0 mm 32.0 mm Disjointed and broken bones Missing parts Freezing defects Carcass 1 disjointed and no broken bones. Parts Thighs with back portion, legs, or leg quarters may have femur disjointed from the hip joint. Other parts none. Wing tips and tail. In ducks and geese, the parts of the wing beyond the second joint may be removed if removed at the joint and both wings are so treated. Tail may be removed at the base. Slight darkening on back and drumstick. Overall bright appearance. Occasional pockmarks due to drying. Occasional small areas of clear, pinkish, or reddish-colored ice. 1) Hair or down is permitted on the carcass or part, provided the hair or down is less than 4.8 mm in length, and is scattered so that the carcass or part has a clean appearance, especially on the breast and legs. 2) Maximum aggregate area of all exposed flesh. In addition, the carcass or part may have cuts or tears that do not expand or significantly expose flesh, provided the aggregate length of all such cuts and tears does not exceed a length tolerance equal to the permitted dimensions listed above. 3) For all parts, trimming of skin along the edge is allowed, provided at least 75 percent of the normal skin cover associated with the part remains attached, and the remaining skin uniformly covers the outer surface and does not detract from the appearance of the part. 4) Moderately shaded discolorations and discolorations due to flesh bruising are free of clots and limited to areas other than the breast and legs except for the area adjacent to the hock. 18 EAC 2010 All rights reserved 3)

23 Conformation: Breastbone Back Legs and wings Fleshing Fat covering: Defeathering: Ready-to-Cook Poultry Grade B quality Summary of Specifications quality for individual carcasses and parts (Not all inclusive Minimum requirements and maximum defects permitted) A few scattered protruding feathers and hairs Exposed flesh: Weight range: Minimum None Over 900 g Over 2724 g Over 7264 g Discolorations: 2) Carcass Maximum 900 g 2724 g 7264 g None B Quality Moderate deformities Moderately dented, curved, or crooked Moderately crooked Moderately misshapen Moderately fleshed, considering kind and class Sufficient fat layer especially on breast and legs Turkeys (feathers less Ducks and Geese 1) than mm) (feathers less than 12.7 mm) All other poultry (feathers less than 12.7 mm) Carcass Parts Carcass Parts Carcass Parts Carcass No part on the carcass (wings, legs, entire back, or entire breast) has more than 1/3 of the flesh exposed Carcass lightly or moderately shaded discolourations Breast and Legs EAC 2010 All rights reserved 19 Parts No more than 1/3 of the flesh normally covered by skin exposed Elsewhere None 900 g 32.0 mm mm Over 900 g 2724 g 50.8 mm 76.2 mm Over 2724 g 7264 g 63.5 mm 100 mm Over 7264 g None 76.2 mm 127 mm Discolorations: 2) Large Carcass Parts Lightly or Moderately Shaded Discolorations Large carcass parts (halves, front and rear halves) Breast and Legs Elsewhere None 900 g 25.4 mm 32.0 mm Over 900 g 2724 g 38.1 mm 44.5 mm Over 2724 g 7264 g 50.8 mm 63.5 mm Over 7264 g None 63.5 mm 76.2 mm Discolorations: 2 Other Parts Other Parts Lightly or Moderately Shaded Discolorations Breasts, Legs, and Parts None 900 g mm Over 900 g 2724 g 25.4 mm Over 2724 g 7264 g 38.1 mm Over 7264 g None 44.5 mm Disjointed and Broken Bones: Carcass 2 disjointed and no broken bones, or 1 disjointed and 1 non-protruding broken bone. Parts may be disjointed, no broken bones; wing beyond second joint may be removed at a joint. Missing Parts: Wing tips, 2nd wing joint, and tail. Trimming: Carcass Parts Slight trimming of the carcass is A moderate amount of meat may be trimmed permitted provided the meat yield of any around the edge of a part to remove defects. part on the carcass is not appreciably affected. The back may be trimmed in an area not wider than the base of the tail to the area halfway between the base of the tail and the hip joints. Freezing Defects: May lack brightness. Few pockmarks due to drying. Moderate areas showing a layer of clear, pinkish, or reddish colored ice. 1) Hair or down is permitted on the carcass or part, provided the hair or down is less than 4.8 mm in length, and is scattered so that the carcass or part has a clean appearance, especially on the breast and legs. 2) Discolorations due to flesh bruising shall be free of clots and may not exceed one-half the total aggregate area of permitted discoloration.

24 Conformation: Breastbone Back Legs and Wings Fleshing: Fat Covering: Ready-to-cook poultry Grade C quality Summary of Specifications for quality for individual carcasses and parts (Not all inclusive) (Minimum requirements and maximum defects permitted) Defeathering: Scattering of protruding feathers and hairs Exposed flesh: Weight range Maximum None Over 900 g Over 2724 g Over 7264 g Minimum 900 g 2724 g 7264 g None Discolorations: Carcass None Over 900 g Over 2724 g Over 7264 g 900 g 2724 g 7264 g None Discolorations: Parts (includes large carcass parts) None Over 900 g Over 2724 g Over 7264 g 900 g 2724 g 7264 g None Disjointed and broken bones Missing parts Turkeys (feathers less than mm) Grade C Quality Abnormal Seriously curved or crooked Seriously crooked Misshapen Poorly fleshed Lacking in fat covering over all parts of carcass Ducks and Geese 1 (feathers less than 12.7 mm) All Other Poultry (feathers less than 12.7 mm) Carcass Parts Carcass Parts Carcass Parts Breast and Legs Carcass No limit Carcass 20 EAC 2010 All rights reserved Parts Elsewhere No limit on size, number of areas, or intensity of discolorations and flesh bruises if such areas do not render any part of the carcass unfit for food. Parts Breasts, Legs, and Parts No limit on size, number of areas, or intensity of discolorations and flesh bruises if such areas do not render any part unfit for food. No limit Wing tips, wings, and tails. Backs shall include all meat and skin from pelvic bones, except that the meat contained in the ilium (oyster) may be removed. The vertebral ribs and scapula with meat and skin and the backbone located anterior (forward) of ilia bones may also be removed (front half of back). Trimming Carcass Parts Freezing defects Trimming of the breast and legs is permitted, but not to the extent that the normal meat yield is materially affected. The back may be trimmed in an area not wider than the base of the tail and extending from the tail to the area between the hip joints. Numerous pockmarks and large dried areas. 1) Hair or down is permitted on the carcass or part, provided the hair or down is less than 4.8 mm in length, and is scattered so that the carcass or part has a clean appearance, especially on the breast and legs.

25 6 Hygiene requirements 6.1 Hygienic requirements Dressed chicken shall be prepared and handled under strict hygienic conditions by persons free from contagious and infectious diseases and only in the premises maintained in a thoroughly clean and hygienic condition in compliance with EAS 39 and having adequate and safe water supply complying with EAS 12 and duly approved and licensed by public health authority concerned All workers shall use clean-washed clothings. Necessary precautions shall be taken to prevent incidental contamination of the product from soiled equipment or from persons suffering from injuries All workers shall use clean clothing All workers shall be medically examined for tuberculosis and other contagious diseases before their deployment, and every six months thereafter Necessary precautions shall be taken to prevent incidental contamination of the product from soiled and/or dirty equipment or from persons suffering from injuries All equipment coming in contact with raw material or product in the course of manufacture shall be kept clean Adequate supply of steam/boiling water and cold water, hoses, brushes, and other equipment necessary for proper cleaning of machinery/equipment shall be available The equipment shall be cleaned by immersion in, or swabbing with, hypochlorite or chlorine solution and also in hot water with the temperature above 82 ºC. 6.2 The dressed poultry shall comply with the microbiological requirements given in Table 2. Table 2 Microbiological limits for dressed poultry S/No. Microorganism Requirement Method of test (i) Salmonellas Nil EAS 217 (ii) Staphylococcus aureas Nil (iii) E. Coli Nil (iv) Total aerobic count per cm (v) Clostrodium species Absent 7 Requirements for live poultry 7.1 The live poultry shall be of good health and well-nourished. 7.2 The eyes of the live poultry shall be bright, nostrils free from discharge, combs and wattles firm and bright in colour, feathers glossy, the movements active, and live poultry showing no evidence of diarrhoea or any other diseases. 7.3 The live poultry shall be subjected to ante-mortem and post-mortem inspection in accordance with CD-K-618: Other requirements Dressed poultry shall be properly bled and dressed carcass of live poultry slaughtered in licensed premises. EAC 2010 All rights reserved 21

26 8.1 The slaughter premises shall be subjected to veterinary inspections. 8.2 The dressed poultry shall be suitably scalded and all pin-feathers and body hairs removed by picking or singeing. 8.3 The dressed poultry shall be eviscerated; head, feet and oil glands removed, the carcass shall then be suitably chilled as required in All the carcass inspected and passed as fit for human consumption shall bear the approval stamp in one or two places giving the date of inspection and establishment number. 8.5 Type A (dressed chicken, chilled) The carcass shall be chilled so that the temperature of the deepest portion of the flesh near the bone shall be 1 C. 8.6 Type B (dressed chicken, frozen) The chilled carcass shall be individually packed in polyethylene bags and shall be frozen solid when delivered. The giblets should be removed and frozen separately, if necessary. 8.7 The carcass shall not show any evidence of deterioration, discoloration or any slimy appearance on storage. 9 Sensory evaluation The dressed poultry shall be evaluated for overall sensory quality in accordance with the procedure prescribed in CD-K-619:2010. The poultry shall be deemed to have passed the test if the overall quality score is not below Packaging and labelling 10.1 Packaging Before packing, the gizzard rid of the internal contents and mucosal layer, the heart after removal of pericardium, the liver without gall bladder and the neck should be placed into the abdominal cavity of the carcass enclosed in a polyethylene bag. The carcass shall be dressed by folding back the wings and introducing the legs through the abdominal opening cut through the vent opening The drained and dressed birds shall be packed into suitable sized polyethylene bags (50 microns) or other suitable packing media. Before final sealing, the packs shall be immersed into vats containing water to expel the content of air between the carcass and the bag, taking care that no water is introduced in the pack. Alternatively, vacuum packing or shrink wrapping of the packs may be adopted. After the air inside is expelled, the bag shall be sealed in a sealer or shall be knotted using rubber bands Labelling The product shall be packed in sealed, clean and sound containers complying with the requirements of EAS 38. The container, in all cases, shall be able to protect the contents from contamination and deteriorative effects of the environment The following shall be clearly and legibly printed on the label: a) Name and physical address of the processor. b) Name and trade name of the processor/packer. 22 EAC 2010 All rights reserved

27 c) Type and grade of the product. d) Net mass and gross mass in g or kg. e) Date of packing. f) Expiry date. g) Storage and cooking instructions. h) Approval Stamp shall be used on the carcass before packaging. 11 Sampling Representative samples of the material for testing conformity to this standard shall be drawn according to the method prescribed in Annex A. Figure 2 Grade A ready-to-cook young turkey Figure 3 Grade A ready-to-cook young duck EAC 2010 All rights reserved 23

28 Figure 4 Grade A ready-to-cook young goose Figure 5 Poultry halves 24 EAC 2010 All rights reserved

29 Figure 6 Front poultry half Figure 7 Breast quarters Figure 8 Leg quarters EAC 2010 All rights reserved 25

30 Figure 9 Split breast with back portion Figure 10 Legs Figure 11 Thighs 26 EAC 2010 All rights reserved

31 Figure 12 Thighs with back portion Figure 13 Drumsticks Figure 14 Wings EAC 2010 All rights reserved 27

32 Figure 15 Wing drummettes Figure 16 Boneless-skinless breasts Figure 17 Tenderloins 28 EAC 2010 All rights reserved

33 Figure 18 Boneless-skinless thighs Figure 19 Boneless-skinless drums EAC 2010 All rights reserved 29

34 Figure 20 Skeleton of a chicken 30 EAC 2010 All rights reserved

35 Figure 20(a) Whole chicken skeleton (Bones are identified with the numbers listed below) Head Wing Tail Vertebral cranium 14 Humerus 32 Coccygeal vertebrae (lateral parietal crest) 15 Radius 33 Urostilus - Pygostyle 2 Orbital fossa 16 Ulna 3 Visceral cranium 17 Radial carpal Leg (lateral ramus of nasal bone) 18 Ulnar carpal 34 Femur 4 Mandibula 19 Third carpometacarpal 35 Patella - Knee cap (mandible, lower jaw) 20 First phalanges 36 Fibula 21 Distal phalanges 37 Tibia Neck 22 Second phalanx, third digit 38 Hypotarsal sesamoid 5 Region of the ligamentum nuchae (main ligament of Back Foot the neck) 23 Scapula 39 Hypotarsal ridge 6 Atlas - First cervical 24 Thoracic vertebrae 40 Tarsometatarsus 7 Axis - First cervical 25 Ilium (second, third, and fourth) 8 Cervical vertebrae 26 Os innominatum 41 First metatarsal 27 Synsacrum 42 First phalanx, second digit Breast 28 Second rib 43 Second phalanx, second digit 9 Coracoid 29 Vertebral rib portion 44 Distal phalanx, second digit 10 Clavicle - Wishbone 30 Ischium 45 First phalanx, third digit 11 Hypocledial ligament 31 Pubium - Pinbone 46 Second phalanx, third digit 12 Sternal rib portion 47 Third phalanx, third digit 13 Sternum - Keelbone Points where parts are cut in accordance with regulations are identified with the letters listed below. A - Head from neck B - Neck from breast/back C - Wing from breast D - Breast from back E - Front half of back from back half of back F - Leg from back G - Thigh from drumstick H - Drumstick from foot Figure 20(b) Breast and back of chicken skeleton. Rib and pelvic meat areas, and point to cut breast with ribs, are identified with the letters listed below. K - Breast with rib cut L - Oyster meat area M- Pelvic meat area EAC 2010 All rights reserved 31

36 Figure 21 Guide for estimating the relative size of exposed flesh or discolorations 32 EAC 2010 All rights reserved

37 Figure 21 Guide for estimating the relative size of exposed flesh or discolorations (cont.) EAC 2010 All rights reserved 33

38 Figure 22 8-piece cut broiler Figure piece cut broiler 34 EAC 2010 All rights reserved

39 Figure 24 Carcass parts Figure 25 Packaging of poultry products Example EAC 2010 All rights reserved 35

40 Figure 26 Sales packaging example Figure 27 Inappropriate packaging 36 EAC 2010 All rights reserved