[Federal Register Volume 59, Number 200 (Tuesday, October 18, 1994)]
[Unknown Section]
[Page 0]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 94-25760]


[[Page Unknown]]

[Federal Register: October 18, 1994]


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DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service

7 CFR Part 70

[Docket No. PY-92-003]
RIN 0581-AA61

 

Voluntary Poultry Grade Standards

AGENCY: Agricultural Marketing Service, USDA.

ACTION: Proposed rule.

-----------------------------------------------------------------------

SUMMARY: The Agricultural Marketing Service (AMS) proposes to update 
the voluntary poultry grade standards in response to advancements 
within the poultry industry and changes in consumer preferences. The 
proposed revisions would amend existing regulations with regard to 
discolorations, the definition of exposed flesh, and the procurement 
grades in order to simplify interpretation, improve uniformity, and 
strengthen effectiveness. The revisions would also establish new 
grading criteria for large poultry parts to fulfill industry's request 
for voluntary grading standards for new products.

DATES: Comments must be received on or before November 17, 1994.

ADDRESSES: Send written comments, in duplicate, to Janice L. Lockard, 
Chief, Standardization Branch, Poultry Division, Agricultural Marketing 
Service, U.S. Department of Agriculture, room 3944-South, P.O. Box 
96456, Washington, D.C. 20090-6456. Comments received may be inspected 
at this location between 8:00 a.m. and 4:30 p.m., Eastern Time, Monday 
through Friday, except holidays. State that your comments refer to 
Docket No. PY-92-003.

FOR FURTHER INFORMATION CONTACT: Larry W. Robinson, Chief, Grading 
Branch, 202-720-3271.

SUPPLEMENTARY INFORMATION: This rule has been determined not 
significant for purposes of Executive Order 12866 and has not been 
reviewed by the Office of Management and Budget.
    This proposed rule has been reviewed under Executive Order 12778, 
Civil Justice Reform. It is not intended to have retroactive effect. 
This rule would not preempt any State or local laws, regulations, or 
policies, unless they present an irreconcilable conflict with this 
rule. Prior to any judicial challenges to the application of the 
provisions of this rule, appropriate administrative procedures as set 
forth in 7 CFR 70.100 through 70.106 must be exhausted.
    The AMS Administrator has determined that this proposed rule, if 
promulgated, will not have a significant economic impact on a 
substantial number of small entities, as defined by the Regulatory 
Flexibility Act (5 U.S.C. 601 et seq.).
    The information collection requirement that appears in section 
70.210(e) to be amended by the proposed rule has been previously 
approved by the Office of Management and Budget and assigned OMB 
Control No. 0581-0127, under the Paperwork Reduction Act of 1980.

Background

    Poultry grading is a voluntary program provided under the 
Agricultural Marketing Act of 1946, as amended, and is offered on a 
fee-for-service basis. It is designed to assist the orderly marketing 
of poultry products. Quality in practical terms refers to the 
usability, desirability, and value of a product; as well as its 
marketability. Grade standards identify and measure degrees of quality, 
and permit important quality attributes to be evaluated uniformly and 
accurately. In order to continue equity among all persons affected by 
grade standards, from the producer to the consumer, the standards must 
keep abreast of changes in consumer preferences as well as advancements 
and trends in industry production and marketing practices.
    The poultry grade standards were last amended effective June 9, 
1986. Those changes included establishing a standard for quality of 
raw, boneless, skinless poultry products and clarifying the tolerance 
for exposed flesh and discoloration in ready-to-cook poultry carcasses.
    Since 1986, there has been even greater consumer utilization of 
convenience foods and demand for low-fat, skinless products. Constant 
innovations and accomplishments have also occurred within the poultry 
industry: (1) Improved quality and uniformity (conformation and 
fleshing through technological advances and efficient production 
practices); (2) new processing techniques; (3) effective automation; 
(4) new products; and (5) new marketing trends. The Agency is proposing 
to amend the U.S. standards and grades in 7 CFR Part 70 to reflect 
these innovations.

Proposed Changes

    The proposal would revise the existing standard for discolorations 
on skin and flesh in grade A and B quality poultry products and 
reclassify skin bruises as a discoloration. For A quality carcasses and 
parts (Sec. 70.220), slight discolorations on skin and flesh would be 
allowed provided the discoloration does not detract from the appearance 
of the product. Clarification would further be made to define 
discolorations and to include intensity levels allowed and the total 
aggregate area of permitted discolorations.
    For B quality poultry products (Sec. 70.221), the limit for 
discolorations would be moderately shaded areas and the carcass or part 
would be free of serious defects. This proposed revision is necessary 
to accurately classify discolorations considered normal for the kind 
and class of poultry being graded.
    Out-dated terms, such as ``blue back'' (Sec. 70.220), that refer to 
conditions presently not found, would be removed. Technological 
advancements in poultry production practices have improved uniformity 
among poultry products. ``Blue back'' has become a rare finding thereby 
making it insignificant for present poultry marketing.
    The descriptions of grade criteria for discolorations in poultry 
roasts (Sec. 70.230) would also be clarified. The proposed revision 
would allow slight discolorations or other skin discolorations which do 
not detract from the appearance of the roast. The aggregate area of all 
discolorations will be defined and tolerances will be based on minimum 
and maximum weight. In addition, the amount of skin covering poultry 
roasts will be reduced and it will be permitted to overlap without 
limit, provided fat has been removed from specific areas of the 
carcass. Current grade criteria for poultry roasts do not provide a 
margin for accepting product with slight discolorations or indicate 
tolerances based on the weight of the product, nor do they permit the 
overlapping of skin on roasts.
    In addition, the grade criteria for discolorations in boneless 
breast and thigh meat (Sec. 70.231) would also be clarified. The 
current regulation provides no margin for accepting product with slight 
discolorations even though they may not detract from the appearance of 
the product.
    The proposal would amend the grade factors for exposed flesh in A 
quality poultry products (Sec. 70.220). Current grade factors were 
developed when the primary method for disjointing whole carcasses was 
by hand. They do not provide for insignificant cuts and tears on the 
breast and legs of whole carcasses, or on poultry parts, that may be 
the result of the newer processing technologies and equipment used 
today. Data from the Agency's 1991 Poultry Defect Survey indicates that 
the proposed changes would not significantly affect the overall 
acceptable quality levels of the product. These cuts and tears 
frequently do not detract from the appearance or acceptability of the 
product. The entire paragraph has been rewritten to more clearly 
incorporate these changes. Because newer methods for disjointing whole 
birds also affect the thigh portion of poultry parts, the grade 
criteria for this portion would be clarified in Sec. 70.220(f) 
``Disjointed and broken bones, missing parts, and trimming.''
    In B quality poultry products, trimming has been removed from 
Sec. 70.221(e) ``Exposed flesh'' and has been more fully addressed in 
Sec. 70.221(f) ``Disjointed and broken bones, missing parts, and 
trimming.''
    The proposal would delete Procurement Grades I and II (Secs. 70.270 
and 70.271). These grades were established in 1960, for poultry 
suitable for institutional adaptation and further processing. Today, 
the use of procurement grades and the need to provide grade standards 
below Grade C are virtually non-existent.
    The proposal includes definitions for front poultry halves and rear 
poultry halves (Sec. 70.210), products that are newer retail packs; 
adds tenderloins to the regulations for boneless poultry breast and 
thigh meat (Sec. 70.231); and adds a new standard for skinless 
carcasses and parts (Sec. 70.232). Industry had requested that the 
Agency broaden the types of products to which the standards apply. This 
proposal would give industry flexibility in marketing additional types 
of graded poultry products. Consumer preferences for a leaner, tender 
cut of poultry has caused the demand for tenderloin meat to grow and a 
standard is needed to ensure a quality product. And consumers wanting 
less fat in the diet would have a larger variety of skinless USDA 
graded poultry products from which to choose. The Agency has been 
working with industry, through test applications, to determine possible 
changes and agrees that the proposed changes are feasible.
    The proposal would also revise the definition for ``Free from 
protruding pinfeathers'' (Sec. 70.1) by adding the terms ``diminutive 
feathers'' and ``hairs''. In addition, the grade criteria for this 
factor in A quality (Sec. 70.220) and B quality (Sec. 70.221) would be 
clarified.
    Another proposed change would require that all scales provided for 
the graders' use be graduated uniformly whether used for individual 
products or quantities of product (Sec. 70.15). This will enable a more 
accurate application of tolerances during test-weighing procedures, 
especially as the use of digital scales increases.
    The amendments would update the regulations to comply with current 
statutory requirements regarding providing grading services and 
licensing graders without discrimination due to age or disabilities 
(Sec. 70.5).
    Other miscellaneous changes are proposed to remove obsolete 
material, correct erroneous wording, and otherwise clarify, update, and 
simplify the regulations. These changes are editorial or housekeeping 
in nature and impose no new requirements.

List of Subjects in 7 CFR Part 70

    Food grades and standards, Food labeling, Poultry and poultry 
products, Rabbits, Reporting and recordkeeping requirements.

    For reasons set forth in the preamble, it is proposed that 7 CFR 
Part 70 be amended as follows:

PART 70--VOLUNTARY GRADING OF POULTRY PRODUCTS AND RABBIT PRODUCTS 
AND U.S. CLASSES, STANDARDS, AND GRADES

    1. The authority citation for Part 70 continues to read as follows:

    Authority: 7 U.S.C. 1621-1627.

    2. In Sec. 70.1, the definition for ``Free from protruding 
pinfeathers'' is revised and new definitions for ``Lightly shaded 
discolorations,'' ``Moderately shaded discolorations,'' and ``Slight 
discolorations'' are added to read as follows:


Sec. 70.1  Definitions.

* * * * *
    Free from protruding pinfeathers, diminutive feathers, or hairs 
means that a poultry carcass, part, or poultry product with the skin on 
is free from protruding pinfeathers, diminutive feathers, or hairs 
which are visible to a grader during an examination at normal grading 
speeds. However, a poultry carcass, part, or poultry product may be 
considered as being free from protruding pinfeathers, diminutive 
feathers, or hairs if it has a generally clean appearance and if not 
more than an occasional protruding pinfeather, diminutive feather, or 
hair is evidenced during a more careful examination.
* * * * *
    Lightly shaded discolorations on poultry are generally reddish in 
color and are usually confined to areas of the skin or the surface of 
the flesh.
    Moderately shaded discolorations on poultry skin or flesh are areas 
that are generally dark red or bluish, or are areas of flesh bruising. 
Moderately shaded discolorations are free from blood clots that are 
visible to a grader during an examination of the carcass, part, or 
poultry product at normal grading speeds.
* * * * *
    Slight discolorations on poultry skin or flesh are areas of 
discoloration that are generally pinkish in color and do not detract 
from the appearance of the carcass, part, or poultry product.
* * * * *
    3. Section 70.5 is revised to read as follows:


Sec. 70.5  Nondiscrimination.

    The conduct of all services and the licensing of graders and 
inspectors under these regulations shall be accomplished without regard 
to race, color, national origin, religion, age, sex, or disability.

    4. In Sec. 70.15, paragraph (c) is revised to read as follows:


Sec. 70.15  Equipment and facilities to be furnished for use of graders 
in performing service on a resident basis.

* * * * *
    (c) Scales graduated in tenths of a pound or less for weighing 
carcasses, parts, or products individually or in containers up to 100 
pounds, and test weights for such scales.
* * * * *
    5. In Sec. 70.210, paragraphs (a), (b), and (e) introductory text 
are revised; paragraphs (e)(10) through (e)(16) are redesignated as 
paragraphs (e)(12) through (e)(18) respectively; and new paragraphs 
(e)(10) and (e)(11) are added to read as follows:


Sec. 70.210  General.

    (a) The United States standards for quality contained in this 
subpart are applicable to individual carcasses of ready-to-cook 
poultry, to parts of ready-to-cook poultry as described in paragraph 
(e) of this section, and to individual units of specified poultry food 
products.
    (b) 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 
United States standards for quality contained in this subpart.
* * * * *
    (e) 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.
* * * * *
    (10) ``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.
    (11) ``Rear poultry halves'' shall include both legs and adjoining 
portion of the back attached.
* * * * *
    6. In Sec. 70.220, paragraphs (d), (e), (f), (g), and (h)(3) are 
revised and a new paragraph (h)(4) is added to read as follows:


Sec. 70.220  A Quality.

* * * * *
    (d) Defeathering. The carcass or part has a clean appearance, 
especially on the breast. The carcass or part is free of protruding 
pinfeathers, diminutive feathers, and hairs.
    (e) 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.............  2 lb.............  \1/4\ in........  1 in.           
Over 2 lb........  6 lb.............  \1/4\ in........  1\1/2\ in.      
Over 6 lb........  16 lb............  \1/2\ in........  2 in.           
Over 16 lb.......  None.............  \1/2\ in........  3 in.           
------------------------------------------------------------------------

    (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.............  2 lb.............  \1/4\ in........  \1/2\ in.       
Over 2 lb........  6 lb.............  \1/4\ in........  \3/4\ in.       
Over 6 lb........  16 lb............  \1/2\ in........  1 in.           
Over 16 lb.......  None.............  \1/2\ in........  1\1/2\ in.      
------------------------------------------------------------------------

    (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
        Minimum                  Maximum             permitted (parts)  
------------------------------------------------------------------------
None...................  2 lb...................  \1/4\ in.             
Over 2 lb..............  6 lb...................  \1/4\ in.             
Over 6 lb..............  16 lb..................  \1/2\ in.             
Over 16 lb.............  None...................  \1/2\ in.             
------------------------------------------------------------------------

    (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.
    (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 length permitted
-------------------------------------                                   
                                     -----------------------------------
     Minimum            Maximum         Breast, legs,     Elsewhere on  
                                          and parts          carcass    
------------------------------------------------------------------------
None.............  2 lb.............  \1/4\ in........  1 in.           
Over 2 lb........  6 lb.............  \1/4\ in........  1\1/2\ in.      
Over 6 lb........  16 lb............  \1/2\ in........  2 in.           
Over 16 lb.......  None.............  \1/2\ in........  3 in.           
------------------------------------------------------------------------

    (f) 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.
    (g) Discoloration. The requirements contained in this section are 
applicable to discolorations of the skin and flesh of poultry, and the 
flesh of skinless poultry, as defined in the definitions in Sec. 70.1.
    (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 
------------------------------------------------------------------------
                                                          Elsewhere on  
     Minimum            Maximum       Breast and legs        carcass    
------------------------------------------------------------------------
None.............  2 lb.............  \3/4\ in........  1\1/4\ in.      
Over 2 lb........  6 lb.............  1 in............  2 in.           
Over 6 lb........  16 lb............  1\1/2\ in.......  2\1/2\ in.      
Over 16 lb.......  None.............  2 in............  3 in.           
------------------------------------------------------------------------

    (3) The carcass may have moderately shaded areas of discoloration 
and discolorations due to flesh bruising, provided:
    (i) They are not on the breast or legs, except for the area 
adjacent to the hock joint;
    (ii) They are free of clots; and
    (iii) 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 
------------------------------------------------------------------------
                                        Hock area of      Elsewhere on  
     Minimum            Maximum             legs            carcass     
------------------------------------------------------------------------
None.............  2 lb.............  \1/4\ in........  \5/8\ in.       
Over 2 lb........  6 lb.............  \1/2\ in........  1 in.           
Over 6 lb........  16 lb............  \3/4\ in........  1\1/4\ in.      
Over 16 lb.......  None.............  1 in............  1\1/2\ in.      
------------------------------------------------------------------------

    (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
        Minimum                  Maximum            permitted (parts)   
------------------------------------------------------------------------
None...................  2 lb...................  \1/2\ in.             
Over 2 lb..............  6 lb...................  \3/4\ in.             
Over 6 lb..............  16 lb..................  1 in.                 
Over 16 lb.............  None...................  1\1/4\ in.            
------------------------------------------------------------------------

    (5) Parts, other than large carcass parts, may have moderately 
shaded areas of discoloration and discolorations due to flesh bruising, 
provided:
    (i) They are not on the breast or legs, except for the area 
adjacent to the hock joint;
    (ii) They are free of clots; and
    (iii) 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
        Minimum                  Maximum            permitted (parts)   
------------------------------------------------------------------------
None...................  2 lb...................  \1/4\ in.             
Over 2 lb..............  6 lb...................  \3/8\ in.             
Over 6 lb..............  16 lb..................  \1/2\ in.             
Over 16 lb.............  None...................  \5/8\ in.             
------------------------------------------------------------------------

    (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.............  2 lb.............  \1/2\ in........  1 in.           
Over 2 lb........  6 lb.............  \3/4\ in........  1\1/2\ in.      
Over 6 lb........  16 lb............  1 in............  2 in.           
Over 16 lb.......  None.............  1\1/4\ in.......  2\1/2\ in.      
------------------------------------------------------------------------

    (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) They are not on the breast or legs, except for the area 
adjacent to the hock joint;
    (ii) They are free of clots; and
    (iii) 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 
------------------------------------------------------------------------
                                        Hock area of                    
     Minimum            Maximum             legs           Elsewhere    
------------------------------------------------------------------------
None.............  2 lb.............  \1/4\ in........  \1/2\ in.       
Over 2 lb........  6 lb.............  \3/8\ in........  \3/4\ in.       
Over 6 lb........  16 lb............  \1/2\ in........  1 in.           
Over 16 lb.......  None.............  \5/8\ in........  1\1/4\ in.      
------------------------------------------------------------------------

    (h) * * *
    (3) Occasional small areas of clear, pinkish, or reddish colored 
ice.
    (4) Occasional small areas of dehydration, white to light grey 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 Sec. 70.220(g).
* * * * *
    7. In Sec. 70.221, paragraphs (d), (e), (f), and (g) are revised to 
read as follows:


Sec. 70.221  B Quality.

* * * * *
    (d) Defeathering. The carcass or part may have a few protruding 
pinfeathers, diminutive feathers, or hairs which are scattered 
sufficiently so as not to appear numerous.
    (e) 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.
    (f) 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.
    (g) 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.............  2 lb.............  1\1/4\ in.......  2\1/4\ in.      
Over 2 lb........  6 lb.............  2 in............  3 in.           
Over 6 lb........  6 lb.............  2\1/2\ in.......  4 in.           
Over 16 lb.......  None.............  3 in............  5 in.           
------------------------------------------------------------------------

    (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 Breast,  
        Minimum                  Maximum             legs, and parts    
------------------------------------------------------------------------
None...................  2 lb...................  1\3/4\ in.            
Over 2 lb..............  6 lb...................  1 in.                 
Over 6 lb..............  16 lb..................  1\1/2\ in.            
Over 16 lb.............  None...................  1\3/4\ in.            
------------------------------------------------------------------------

    (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.............  2 lb.............  1 in............  1\3/4\ in.      
Over 2 lb........  6 lb.............  1\1/2\ in.......  1\3/4\ in.      
Over 6 lb........  16 lb............  2 in............  2\1/2\ in.      
Over 16 lb.......  None.............  2\1/2\ in.......  3 in.           
------------------------------------------------------------------------

* * * * *
    8. In Sec. 70.230, paragraph (c) is removed; paragraphs (d) through 
(j) are redesignated as paragraphs (f) through (l) respectively; new 
paragraphs (c), (d), and (e) are added; and paragraph (b) and newly 
designated paragraphs (f), and (l) are revised to read as follows:


Sec. 70.230  Poultry roast--A Quality.

* * * * *
    (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 
pinfeathers, diminutive feathers, and hair.
    (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: 

------------------------------------------------------------------------
                  Roast weight                                          
-------------------------------------------------   Maximum aggregate   
        Minimum                  Maximum                                
------------------------------------------------------------------------
None...................  2 lb...................  \3/4\ inch.           
Over 2 lb..............  6 lb...................  1incn                 
Over 6 lb..............  16 lb..................  1\1/2\ inches.        
Over 16 lb.............  None...................  2 inches.             
------------------------------------------------------------------------

    (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.
* * * * *
    (l) 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 deboned) meat may be substituted 
in part for skin, but may not exceed 8 percent of the total weight of 
the product.

    9. In Sec. 70.231, the section heading, the introductory text, and 
paragraphs (d) and (e) are revised to read as follows:


Sec. 70.231  Boneless poultry breast, thigh, and tenderloin--A Quality.

    The standards of quality contained in this section are applicable 
to raw poultry products labeled as ready-to-cook boneless poultry 
breasts, thighs, or tenderloins, or as ready-to-cook boneless poultry 
breast fillets or thigh fillets, or with words of similar import.
* * * * *
    (d) Skinless breasts, thighs, or tenderloins shall be free of 
cartilage, blood clots, bruises, tendons (except for tenderloins), and 
discolorations other than slight discolorations, provided they do not 
detract from the appearance of the product. Minor flesh abrasions due 
to preparation techniques are permitted.
    (e) Trimming is permitted around the outer edges of whole breasts, 
half breasts, and thighs provided the trimming results in at least one-
fourth of the breast or one-half of the thigh remaining intact and 
further, must result in a portion that approximates the same 
symmetrical appearance of the original part. Trimming must result in a 
smooth outer surface with no angular cuts, tears, or holes in the meat 
portion of the product. Trimming of the inner muscle surface is 
permitted provided it results in a relatively smooth appearance.

    10. In subpart B, a new Sec. 70.232 is added to read as follows:


Sec. 70.232  Skinless carcasses and parts--A Quality

    The standards of quality contained in this section are applicable 
to raw ready-to-cook whole poultry carcasses and parts.
    (a) The parts shall be cut as specified in Sec. 70.210.
    (b) The skin shall be removed in a manner without undue mutilation 
of adjacent muscle. Minor flesh abrasions due to preparation techniques 
are permitted.
    (c) Skinless carcasses or parts shall meet A quality ready-to-cook 
requirements as outlined in Sec. 70.220(a), (b), (f), and (g).

    11. In section 70.240, paragraph (a) is revised and paragraph (d) 
is removed to read as follows:


Sec. 70.240  General

    (a) All terms in the United States standards for quality set forth 
in Secs. 70.210 through 70.232 shall, when used in Secs. 70.240 through 
70.252, have the same meaning as when used in said standards.
* * * * *
    12. Sections 70.270 and 70.271 are removed, as well as the 
undesignated center heading preceding Sec. 70.270.

    Dated: October 12, 1994
Eric M. Forman,
Acting Administrator.
[FR Doc. 94-25760 Filed 10-17-94; 8:45 am]
BILLING CODE 3410-02-P