[Federal Register Volume 62, Number 189 (Tuesday, September 30, 1997)]
[Notices]
[Pages 51079-51080]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 97-25918]
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DEPARTMENT OF AGRICULTURE
Agricultural Marketing Service
[PY-97-007]
United States Grade Standards for Poultry and Rabbits
AGENCY: Agricultural Marketing Service, USDA.
ACTION: Notice.
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SUMMARY: The Agricultural Marketing Service (AMS) is soliciting
comments on its proposal to change the United States Grade Standards
for Poultry. Specifically, AMS proposes to change existing grade
standards for boneless parts, skinless carcasses and parts, and
boneless, skinless parts. New grade standards would be added for ready-
to-cook (raw), boneless, skinless drumsticks and legs; and raw size-
reduced boneless, skinless products. AMS proposes also to clarify
existing standards for defeathering by detailing specific feather
tolerances for grades A-B-, and C-quality carcasses and parts.
Additionally, AMS proposes to terminate the authority to grade-identify
boneless, skinless products under three tentative standards that were
used to develop the proposed new grade standards. From time to time,
sections in the standards are affected by changes in poultry processing
technology and marketing. This notice updates the standards to reflect
these changes.
DATES: Comments must be received on or before December 1, 1997.
ADDRESSES: Written comments may be submitted to Douglas C. Bailey at
the Standardization Branch, Poultry Division, AMS, USDA, Room 3944-
South Bldg., STOP 0259, 1400 Independence Avenue, SW, Washington, D.C.
20250-0259; or faxed to (202) 690-0941.
All comments received will be available for public inspection
during regular business hours (8 a.m.-4:30 p.m. eastern time).
The current United States Grade Standards for Poultry and Rabbits,
along with the proposed changes, are available either through the above
address or by accessing AMS's Internet site at: www.ams.usda.gov/
standards/standpy.htm.
FOR FURTHER INFORMATION CONTACT: Contact Rex A. Barnes at (202) 720-
3271.
[[Page 51080]]
SUPPLEMENTARY INFORMATION: Poultry grading is a voluntary program
provided under the Agricultural Marketing Act of 1946, as amended, 7
U.S.C. 1621 et seq., and is offered on a fee-for-service basis. Section
203(c) of the Agricultural Marketing Act of 1946, as amended, directs
and authorizes the Secretary of Agriculture ``to develop and improve
standards of quality, condition, grade, and packaging and recommend and
demonstrate such standards in order to encourage uniformity and
consistency in commercial practices * * *'' AMS is committed to
carrying out this authority in a manner that facilitates the marketing
of agricultural commodities.
On December 4, 1995, the Voluntary United States Grade Standards
for Poultry and Rabbits were removed from the Code of Federal
Regulations (CFR) as part of the National Performance Review program to
eliminate unnecessary regulations and to improve those that remain in
force. AMS will continue to administer the voluntary standards,
maintaining their existing numbering system, and will make copies of
the official standards available upon request. The United States Grade
Standards for Poultry are now referred to as AMS 70.200 et seq. and the
United States Grade Standards for Rabbits are now referred to as AMS
70.300 et seq.
On March 30, 1995, June 12, 1995, and February 15, 1996, AMS
published in the Federal Register tentative standards for: (1) Raw
boneless, skinless legs and drumsticks; (2) raw boneless, skinless
products, without added ingredients; and (3) cooked boneless, skinless
products, without added ingredients, respectively.
The tentative standards for raw and cooked products have been in
effect for over a year, permitting the determination of production
requirements, the evaluation of consumer acceptance, and the collection
of other necessary data.
Processor feedback has indicated that they are pleased with the
marketing capabilities of grade-identified raw products under the
tentative standards. The Agency received no requests to grade product
under the cooked boneless, skinless product tentative standard, and
little feedback about the cooked standard.
In response to findings from the use of tentative standards and
feedback from industry and graders responsible for applying the
standards, AMS proposes to change the standards for poultry to include
raw boneless, skinless legs, drumsticks, and size-reduced products. The
proposal would also allow the use of clear to semi-clear marinades and
sauces for grade-identified products, provided the ingredients do not
alter the applicable grade factors or detract from the appearance of
the product. At the same time, AMS would terminate the authority for
the use of the three tentative standards.
AMS proposes to add poultry tenderloins and wing portions to the
standards and make each eligible for grade identification. Tenderloins
would be identified as grade A-quality; and wing portions would be
identified as grade A-, B-, or C-quality parts. The current standards
cover these parts, but do not clearly define how each part is cut.
The proposal would update the feather criteria in grade A-, B-, and
C-quality poultry carcasses and parts and grade A-quality poultry
roasts. Current standards require that poultry either be ``free of
feathers'' or possess only a few feathers when examined at normal
grading speeds. The proposed standards would specify the number and
length of protruding feathers allowed on poultry for each grade, and
limit the length of hair and/or down permitted on ducks and geese. The
proposal reflects the Agency's actual grading interpretation and
practices, and does not require a change in existing procedures.
The following proposed changes would extend additional flexibility
in the marketing of grade identified poultry products:
(1) The standards for boneless parts would be revised to include
drumsticks and legs, address boneless, skin-on parts only, and exclude
tenderloins. Tenderloins and other boneless, skinless parts, and their
respective requirements, would be covered under a proposed new section.
This change organizes requirements for each product type by section and
makes the standards clearer and more ``user friendly.''
(2) For trimming of boneless, skinless poultry legs and drumsticks,
the proposed standard would require at least one-half of the drumstick
and leg remain intact, and the part need no longer retain the meat
yield of the original part. This change was revised from requirements
in the tentative standard which were not based on the Agency's long-
standing policy that parts must be in recognizable portions for
identification purposes and that the ``one-half'' requirement provides
a minimum relationship to the meat yield.
(3) A proposed new section for grade A-quality tenderloins and
other whole muscle boneless, skinless parts would update current
criteria by: (a) Including all such parts; (b) allowing only slight
discolorations on the flesh; and (c) requiring parts to be free of
bone, cartilage, blood clots, bruises, cuts, tears, and holes.
The following proposed changes would establish standards for size-
reduced poultry products:
(1) Requirements for Grade A-quality raw size-reduced boneless,
skinless products in the form of sliced, diced, and other similarly cut
poultry products would be added to the standards. To date, the
standards have only addressed raw poultry carcasses, parts, and roasts.
(2) The section title under the tentative standard would be revised
from ``Ready-to-Cook, Boneless-Skinless Poultry Products, Without Added
Ingredients'' to ``Size-Reduced Poultry Products.'' This change
clarifies that this section covers size-reduced poultry products
exclusively.
(3) The requirements for the ``size-reduced'' section would be
revised from the tentative standards to require uniformity in product
size and shape to be dictated by the size-reduction process. This
change is necessary because it is improbable that all products of this
nature would be uniform, especially since new technology, including
slicing and dicing procedures, will constantly be improved, advanced,
and discovered.
(4) Requirements for products labeled ``sliced (part)'' would be
added to the standards. The product will consist of the specific part
(such as breast, thigh, etc.) indicated. Additionally, these products
shall: (a) Originate from the slicing of the boneless, skinless part
and (b) collectively approximate the shape of the original part prior
to slicing. Further, the slices need not come from the same part. These
requirements are consistent with current guidelines for cut-up chickens
labeled as ``whole chicken, cut-up,'' where all parts need not come
from the same chicken.
Other miscellaneous changes are proposed to remove obsolete
material and otherwise clarify, update, simplify, and technically
correct the standards. These changes to the poultry grade standards are
editorial or housekeeping in nature and impose no new requirements.
Dated: September 24, 1997.
Lon Hatamiya,
Administrator, Agricultural Marketing Seravice.
[FR Doc. 97-25918 Filed 9-29-97; 8:45 am]
BILLING CODE 3410-02-U