Which factor is used as a basis for grading poultry?

Which factor is used as a basis for grading poultry?

• A. Presence or absence of pinfeathers
• B. Color of meat
• C. Size of bird
• D. Age of bird

Answer: (A)

Poultry grading is about the appearance and absence of defects that affect value. The key factor is whether pinfeathers are present. If pinfeathers are visible after processing, the carcass fails to meet the top-grade standard because it signals imperfect defeathering and a less clean appearance, which lowers consumer appeal and market value. Color of meat varies with breed, diet, and age and isn’t a reliable basis for grading decisions. Size and age affect classification in other ways, but they aren’t the primary criteria used to determine the grade, which focuses on skin condition and absence of imperfections.

Poultry grading is about the appearance and absence of defects that affect value. The key factor is whether pinfeathers are present. If pinfeathers are visible after processing, the carcass fails to meet the top-grade standard because it signals imperfect defeathering and a less clean appearance, which lowers consumer appeal and market value.

Color of meat varies with breed, diet, and age and isn’t a reliable basis for grading decisions. Size and age affect classification in other ways, but they aren’t the primary criteria used to determine the grade, which focuses on skin condition and absence of imperfections.