The shape of the carcass; the amount of flesh; the amount of fat; the presence or absence of pinfeathers; skin tears, cuts, or broken bones; and blemishes or bruises are the basis for the _____ of poultry.

Question

Quizplus · Accepted Answer

Grading of poultry is based on factors such as the shape of the carcass, the amount of flesh and fat, the presence or absence of pinfeathers, skin conditions (tears, cuts), and the presence of blemishes or bruises. This process assesses quality rather than safety.

The Shape of the Carcass; the Amount of Flesh; the Amount