Poultry Grading Manual
Author : Ashley R. Gulich
Publisher :
Page : 144 pages
File Size : 46,7 MB
Release : 1952
Category : Agriculture
ISBN :
Author : Ashley R. Gulich
Publisher :
Page : 144 pages
File Size : 46,7 MB
Release : 1952
Category : Agriculture
ISBN :
Author : United States. Agricultural Marketing Service
Publisher :
Page : 0 pages
File Size : 25,60 MB
Release : 1951
Category :
ISBN :
Author : Ashley R. Gulich
Publisher :
Page : 38 pages
File Size : 40,76 MB
Release : 1952
Category : Agriculture
ISBN :
Author : William Eugene Hauver
Publisher :
Page : 44 pages
File Size : 35,94 MB
Release : 1961
Category : Poultry
ISBN :
Author : United States. Consumer and Marketing Service
Publisher :
Page : 52 pages
File Size : 21,85 MB
Release : 1965
Category : Poultry
ISBN :
Author : Ashley R. Gulich
Publisher :
Page : 110 pages
File Size : 11,95 MB
Release : 1951
Category : 4-H clubs
ISBN :
Author :
Publisher : DIANE Publishing
Page : 34 pages
File Size : 24,25 MB
Release : 1965
Category :
ISBN : 1428908099
Author : United States. Consumer and Marketing Service. Poultry Division
Publisher :
Page : 44 pages
File Size : 21,80 MB
Release : 1971
Category : Poultry
ISBN :
Author : United States. Agricultural Marketing Service
Publisher :
Page : 36 pages
File Size : 46,38 MB
Release : 1977
Category : Poultry
ISBN :
Author : United States United States Department of Agriculture (USDA)
Publisher : Independently Published
Page : 32 pages
File Size : 43,36 MB
Release : 2020-08-04
Category :
ISBN :
United States Department of Agriculture (USDA) Poultry-Grading Manual Agricultural Marketing Service Agriculture, Handbook Number 31 This manual is a guide to the uniform application of the U.S. Department of Agriculture (USDA) classes, standards, and grades for poultry, and to USDA's voluntary poultry grading and certification services. It can also serve as the course outline for a poultry grading school. It is designed primarily to aid poultry graders. However, it should also prove useful to those teaching poultry marketing, to quality control personnel in the poultry industry, and to volume food purchasers. Contents: I. Introduction II. Poultry Grading and Certification Services A. Poultry Programs B. Poultry Eligible for Grading and Certification C. Official Identification Marks III. Grading According to Quality Standards and Grades A. Uses of Standards and Grades B. Examining Carcasses and Parts To Determine Quality C. Quality Factors for Carcasses and Parts D. Cutting Poultry Parts IV. U.S. Classes, Standards, and Grades for Poultry A. Classes of Ready-to-Cook Poultry B. Standards for Quality of Ready-to-Cook Individual Carcasses and Parts C. Standards for Quality of Specified Poultry Food Products D. Grades for Ready-to-Cook Poultry and Specified Poultry Food Products V. Certification to Specific Purchase Requirements VI. Resource Materials Available Revised April 1998 Notice: * Full version, All Chapters included. * This publication is available (Electronic version) in the official website of the U.S. Department of Agriculture. Disclaimer: "The use or appearance of U.S. Department of Agriculture (USDA), text, images or logos, Seals on this version does not imply or constitute endorsement of the distribution service."