Class 1 - Ready-To-Cook Poultry
You will grade five ready-to-cook broilers according to USDA standards. Record the grade for
each bird on the score card. List the reasons for grading each carcass immediately after each
grade. Each reason must include the type of factor or defect, the size or degree of the defect, and
location of the defect on the broiler. List all reasons as they appear in the "Standards for Ready-To-Cook Poultry" chart.
Example: If a cut less than 1 ½ inches in size is observed on the breast, the carcass will be
classified as a B quality carcass followed by the reason: "cut on breast less than 1 ½
inches."
Contestants should not touch the carcasses. Touching could change carcass grades during the contest. You can easily see down grading factors without handling the broilers. Using charts, manuals, or other instructional materials is not allowed in the contest.
One hundred points are given on your grading of the broilers, and 100 points are given on your reasons for grading.
Class 2 - Classifying Broken Out Eggs
You will grade ten broken-out eggs as AA, A, or B quality according to the USDA Egg Grading Standards. Each egg is displayed in a transparent container with a transparent cover. Touching the egg or lifting the transparent cover is not permitted, since this may change the grade of the egg. Record the grade for each egg in the proper space on the score card.
Class 3 - Classifying Shell Factors
You will classify ten shell eggs by shell factors and make two decisions on each egg. You will decide on the cleanliness of each egg and record it as Clean, B Stain, or Dirty. Then determine the soundness and shape of each egg and list it as Practically Normal or Abnormal. Each egg may be displayed with a transparent cover. Touching the egg or container is not permitted.
Each contestant will be given a written test with no more than twenty questions on eggs and ready-to-cook poultry. Questions are in the form of true-false, multiple choice, or fill in the blank. You may find the answers to all these questions in this manual. Senior division contestants are responsible for all information in this manual. Junior division contestants will be asked questions from information in the section - "Things the Consumer Needs To Know About Eggs and Ready-To-Cook Poultry."
The U.S. Consumer Grades for Poultry are the most important, since they are the grades retailers use. The U.S. Consumer Grades are U.S. Grade A, U.S. Grade B, and U.S. Grade C.
Most ready-to-cook birds are graded in processing plants after evisceration. Ready-to-cook poultry must be inspected for wholesomeness in accordance with the regulations of the U.S. Department of Agriculture before it can be officially graded. Only a few birds are graded at points other than processing plants, and these birds must be in a form which makes it possible to examine the entire carcass.
Ready-to-cook poultry, poultry products, or parts that are unsound or unwholesome are not eligible for grading. Decomposition (slimy or slippery skin condition, putrid or sour odor) exclude ready-to-cook products from a grade. The sale of unwholesome poultry meat or products for human consumption is not permitted.
Determining Quality
You should consider the following factors in determining the quality of an individual ready-to- cook carcass or part:
After determining the class and condition, you must evaluate each quality factor. You will base the final quality rating of the bird on the factor with the lowest rating. Thus if a bird meets the requirements for A Quality in all factors except perhaps one, and this factor would be of B Quality, the final grade designation would be "Grade B".
In grading ready-to-cook poultry, you must evaluate the intensity, size, and location of the defects for proper quality determination. Defects considered most important are bruises, exposed flesh and cuts, missing parts, and broken or disjointed bones.
A Quality
Conformation - The carcass 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.
The breast 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.
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.
The drumstick is well fleshed and moderately thick and wide at the knee joint and has a plump, rounded appearance with the flesh carrying well down toward the hock.
The thigh is well to moderately fleshed.
The wing is well to moderately fleshed and has a well-developed layer of fat in the skin. The fat is well distributed so there is a noticeable amount of fat in the skin in the areas between the heavy feather tracts.
Defeathering - The carcass has a clean appearance, especially on the breast. The carcass is free of pinfeathers (a feather not fully developed) and hair which is visible to the inspector or grader.
Exposed Flesh - The carcass is free of exposed flesh resulting from cuts, tears, and missing skin (other than slight trimming on the edge) on the breast and legs. Elsewhere the carcass may have exposed flesh due to slight cuts, tears and areas of missing skin providing the combination of the areas of exposed flesh does not exceed the area as specified in the standards of quality for ready- to-cook poultry chart.
Disjointed and Broken Bones and Missing Parts - The carcass is free of broken bones and has no more than one disjointed bone. The wing tips may be removed at the joint. The tail may be removed at the base.
Discolorations Of The Skin And Flesh - The carcass is practically free of such defects. Discoloration due to bruising should be free of clots (discernible clumps of red or dark cells). Evidence of incomplete bleeding, such as more than an occasional slightly reddened feather follicle, is not permitted. Flesh bruises and discolorations of the skin such as "blue back" are not permitted on the breast or legs of the carcass. The total area of all discolorations for a carcass shall not exceed the area as specified in the Standards of Quality for Ready-To-Cook Poultry grading chart.
B Quality
Conformation - The carcass may have moderate deformities, such as a dented, curved or crooked breast, or crooked back, or misshapen legs or wings which do not substantially affect the distribution of flesh or the appearance of the carcass.
Fleshing - The carcass has a moderate covering of flesh. 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. The leg is fairly thick and wide at the knee and hip joint area and has sufficient flesh to prevent a thin appearance. The drumstick has a sufficient amount of flesh to prevent a thin appearance.
Fat Covering - The carcass has sufficient fat in the skin to prevent a distinct appearance of the flesh through the skin, especially on the breast and legs.
Exposed Flesh - The carcass may have exposed flesh resulting from cuts, tears and missing skin, provided that the combination of the areas of exposed flesh does not exceed the area as specified in the chart.
Disjointed And Broken Bones and Missing Parts - The carcass may have two disjointed bones or one disjointed bone and one nonprotruding broken bone. Parts of the wing beyond the second joint may be removed at a joint. The tail may be removed at the base.
Discolorations Of The Skin And Flesh - The carcass is free of serious defects. Discoloration due to bruising should be free of clots (visible clumps of red or dark cells). Evidence of incomplete bleeding should be very slight. Moderate areas of discoloration due to bruises in the skin or flesh and moderately shaded discoloration of the skin such as "blue black" are permitted. The total area of all discolorations for a carcass shall not exceed the area as specified in the chart.
C Quality
A carcass that does not meet the requirements for A or B Quality may be C Quality. Both wings may be removed or neatly trimmed. 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.
White
The white consists of several layers of albumen which together constitute about 58
percent of the weight of the egg.
The chalaziferous layer immediately surrounds the yolk and is continuous with the chalazae. This is a very firm but very thin layer of albumen. It makes up 3 percent of the total albumen.
The inner thin layer surrounds the chalaziferous layer and comprises about 21 percent of the white.
The firm or thick layer of albumen provides an envelope or jacket which holds the inner thin white and the yolk. It adheres to the shell membrane at each end of the egg. Approximately 55 percent of the white is firm albumen.
The outer thin layer lies just inside the shell membranes except where the thick white is attached to the shell, and accounts for about 21 percent of the total albumen.
Shell Membranes
The shell membranes are tough and fibrous and are composed chiefly of protein, similar in nature to that in hair and feathers. The inner membrane is thinner than the outer and together they are only about .0024-inch thick.
Shell
The shell constitutes approximately 11 percent of the egg and is composed of about 94 percent calcium carbonate. Pigment, if any, is laid down in the spongy layer of the shell and it is derived from the blood.
Yolkless eggs are usually formed about a bit of tissue that is sloughed off the ovary or oviduct. This tissue stimulates the secreting glands of the oviduct and a yolkless egg results.
The abnormality of an egg within an egg is due to reversal of direction of the egg by the wall of the oviduct. One day's egg is added to the next day's egg and shell is formed around both.
Bloodspots are caused by a rupture of one or more small blood vessels in the yolk follicle at the time of ovulation.
Meat spots have been demonstrated to be either blood spots which have changed in color, due to chemical action, or tissue sloughed off from the reproductive organs of the hen.
Soft-shelled eggs generally occur when an egg is prematurely laid, and insufficient time in the uterus prevents the deposit of the shell.
Thin-shelled eggs may be caused by dietary deficiencies, heredity, or disease.
Glassy - and chalky-shelled eggs are caused by malfunctions of the uterus of the laying bird. Glassy eggs are less porous and will not hatch but may retain their quality.
Off-colored yolks are due to substances in feed that cause the off-color.
Off-flavored eggs may be due to certain feed flavors.
Eggs are also classified according to weight (or size) stated in ounces per dozen. Although eggs are not sold according to exact weight, they are grouped within relatively narrow weight ranges or weight classes, with the minimum weight per unit specified in the egg size chart in Class 4.
Egg grading, then, is the grouping of eggs into lots having similar characteristics of quality and weight.
Although color is not a factor in the U.S. standards and grades, eggs are usually sorted for color and sold as either "whites" or "browns." Eggs that are sorted according to color, and packed separately, sell better than eggs sold as "mixed colors."
Quality may be defined as the essential properties of a product that determine its degree of excellence. Those conditions and characteristics that consumers want and for which they are willing to pay are, in a sense, factors of quality. The quality of an egg is determined by comparing a number of factors. One factor alone may determine the quality score of the egg, because the final quality score can be no higher than the lowest score given to any one of the quality factors.
Quality factors may be divided into two general groups: Exterior quality factors, apparent from external observation; and interior quality factors, which involve the contents of the egg.
The terms used to describe yolk defects are:
The following terms describe the white:
 High Grade AA |
 Average Grade AA |
 Low Grade AA |
 High Grade A |
 High Grade A |
 High Grade A |
 High Grade B |
 Average Grade B |
 Low Grade B |
The shape of an egg can be considerably different from the ideal but may still be considered practically normal. The grader must keep in mind a mental picture of the normal or usual shape of an egg and compare each egg as he grades it with that picture.
Eggs that are unusual in shape, such as those having ridges or thin spots, are placed in the lower grades. Shells of eggs with thin areas and some other types of shell defects are usually weaker than normal shells, and the danger of breakage enroute to the consumer lowers the utility value of the egg. Eggs of abnormal shape also lack consumer appeal. Therefore, they are excluded from the top grades. Abnormal shells may result from improper nutrition, disease, or the physical condition of the hen. Sometimes a shell is cracked while the egg is still in the body of the hen. These eggs, which are commonly referred to as "body checks" are repaired by an additional deposit of shell over the cracked area, generally resulting in a ridged area.
The specifications of the United States standards provide three degrees of variation:
Checks may range from a very fine, hair-like check (blind check) that is discernible only before the candling light, to plainly visible dented checks. Blind checks are the most common and frequently the most difficult to detect in rapid candling. Such eggs will not keep well or stand even moderately rough handling, so they should be used immediately.
The illustrations are intended as guides and are not to be used as an actual measurement in grading. Graders should learn to determine the area that constitutes these measurements and then judge eggs having soiled shells against this mental picture.
Eggs And Ready-To-Cook Poultry
In Mississippi, eggs may be sold as Unclassified and the carton must be marked as ONE DOZEN EGGS, UNCLASSIFIED. The different grades and sizes may be in the dozen Unclassified eggs.
The three consumer grades are U.S. Grade AA (or Fresh Fancy), Grade A, and Grade B. U.S. Grade AA and Fresh Fancy are the same grade.
Egg prices vary by size for the same grade. The amount of price variation depends on the supply of the various sizes.
Size or Weight Class |
Minimum Weight |
Jumbo |
30 |
Extra Large |
27 |
Large |
24 |
Medium |
21 |
Small |
18 |
Peewee |
15 |
Shell color is determined by the breed of the hen and does not affect the grade, nutritive value, flavor or cooking performance of the egg.
Temperature and age are the egg's greatest enemies. Eggs should be stored at 50 degrees F. as soon as laid and remain at this temperature until ready to cook.
The official circular inspection mark is required on poultry that is inspected under the mandatory inspection program. The grade mark must be one of the forms and designs illustrated in the accompanying figures, and must be printed with light-colored letters on a dark field.
Wing tags and metal clips, or other labels which bear either the inspection mark or grade mark or both must also show either the plant number or the firm name and address.
The kind, such as chicken, turkey, or duck, without the qualifying term "young" or "mature" or "old," or class name is not permitted. The figures shown below are examples of satisfactory wing tags. When both inspection and grade marks are shown on a tag, they must both appear on each side of the tag.
The wing tag shown for young turkey does not show a grade mark. It does show the "kind," young turkey, and the circular inspection mark. The grade mark is not required in this case because the bird is not graded.
Mississippi State University does not discriminate on the basis of race, color, religion, national origin, sex, age disability, or veteran status.
Publication 900
Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture.
Published in furtherance of Acts of Congress, May 8 and June 30, 1914. RONALD A. BROWN, Director.
College of Agriculture & Life Sciences