Cal. Code Regs. tit. 3, § 1222.1
(b) With respect to ready-to-cook poultry that is to be frozen, cooked, or consumer packaged, as whole poultry, the maximum moisture absorption and retention during washing, chilling, and draining processes shall not exceed, at the last readily accessible point at which the poultry carcasses can be selected for testing prior to packaging, the percentage limits set forth in the following tables:
Table 1--Maximum Moisture Absorption and Retention Limits for All Classes of Poultry, Other Than Turkeys, To Be Consumer Packaged, Frozen or Cooked as Whole Poultry
Average ready-to-cook carcass weight prior to final washer [less final washer (less necks and giblets) necks and giblets]
Average percent increase in weight over weight of carcass prior to final washer [less final washer (less necks and giblets) necks and giblets]
Zone A1
Zone B1
Chickens 4 ¼ lbs. and under
8.0
8.7
Chickens over 4 ¼ lbs. and all other classes of poultry other than turkeys
6.0
6.7
1 Product shall be retained if, out of five consecutive tests, more than one test exceeds the Zone A limits or any test exceeds the Zone B limits. These zone limits were based on a statistical analysis of variation between individual birds with regard to moisture absorption. With these limits, the chance of passing a lot with average moisture at or above the Zone A limit is less than 15 percent. A lot with average moisture at or above the Zone B limit would have virtually no chance of passing.
Table 2--Maximum Moisture Absorption and Retention Limits for All Turkeys To Be Consumer Packaged, Frozen or Cooked as Whole Poultry
Average ready-to-cook carcass weight prior to final washer [less final washer (less necks and giblets) necks and giblets]
Average percent increase in weight over weight of carcass prior to final washer [less final washer (less necks and giblets) necks and giblets]
Zone A1
Zone B1
8 lbs. 8 ozs. and under
8.0
9.0
8 lbs. 9 ozs.-15 lbs. 15 ozs
6.0
6.4
8 lbs. 9 ozs.-15 lbs. 15 ozs
5.8
6.05
17 lbs.-17 lbs. 15 ozs
5.5
5.75
18 lbs.-18 lbs. 15 ozs
5.3
5.55
19 lbs.-19 lbs. 15 ozs
5.1
5.35
20 lbs.-20 lbs. 15 ozs
4.9
5.15
21 lbs.-21 lbs. 15 ozs
4.8
5.05
22 lbs.-22 lbs. 15 ozs
4.6
4.85
23 lbs.-23 lbs. 15 ozs
4.5
4.85
24 lbs.-26 lbs. 15 ozs
4.4
4.65
27 lbs. and over
4.3
4.55
1 Product shall be retained if, out of five consecutive tests, more than one test exceeds the Zone A limits or any test exceeds the Zone B limits. These zone limits were based on a statistical analysis of variation between individual birds with regard to moisture absorption. With these limits, the chance of passing a lot with average moisture at or above the Zone A limit is less than 15 percent. A lot with average moisture at or above the Zone B limit would have virtually no chance of passing.
(c) With respect to ready-to-cook turkey carcasses that are to be cut up, the maximum amount of moisture absorption and retention shall not exceed (at the time the first cut is made) the percentage limits set forth in the following table:
Table 3--Maximum Moisture Absorption and Retention Limits for All Classes of Turkeys To Be Cut Up
Average ready-to-cook carcass weight prior to final washer (less necks and giblets)
Average percent increase in weight over weight of carcass prior to final washer (less necks and giblets)
Zone A1
Zone B1
8 lbs. 8 ozs. and under
9.0
10.0
8 lbs. 9 ozs.-15 lbs. 15 ozs
7.0
7.4
8 lbs. 9 ozs.-15 lbs. 15 ozs
6.8
7.05
17 lbs.-17 lbs. 15 ozs
6.5
6.75
18 lbs.-18 lbs. 15 ozs
6.3
6.55
19 lbs.-19 lbs. 15 ozs
6.1
6.35
20 lbs.-20 lbs. 15 ozs
6.9
6.15
21 lbs.-21 lbs. 15 ozs
5.8
6.05
22 lbs.-22 lbs. 15 ozs
5.6
5.85
23 lbs.-23 lbs. 15 ozs
5.5
5.85
24 lbs.-26 lbs. 15 ozs
5.4
5.65
27 lbs. and over
5.3
5.55
1 Product shall be retained if, out of five consecutive tests, more than one test exceeds the Zone A limits or any test exceeds the Zone B limits. These zone limits were based on a statistical analysis of variation between individual birds with regard to moisture absorption. With these limits, the chance of passing a lot with average moisture at or above the Zone A limit is less than 15 percent. A lot with average moisture at or above the Zone B limit would have virtually no chance of passing.
(d) With respect to ready-to-cook chicken carcasses, averaging 4 ¼ pounds or less, that are chilled in continuous chillers and further aged or chilled in slush ice and water, prior to being cut up, the maximum amount of moisture absorption and retention shall not exceed (when placed on the cutup line) the percentage limits set forth in the following table:
Average percent increase in weight over weight of carcass prior to final washer (less necks and giblets)
Zone A--10.01
Zone B--11.01
1 Product shall be retained if, out of five consecutive tests, more than one test exceeds the Zone A limits or any test exceeds the Zone B limits. These zone limits were based on a statistical analysis of variation between individual birds with regard to moisture absorption. With these limits, the chance of passing a lot with average moisture at or above the Zone A limit is less than 15 percent. A lot with average moisture at or above the Zone B limit would have virtually no chance of passing.
(f) With respect to ready-to-cook poultry other than that under subsections (c) or (d) of this section that is to be ice packed, the maximum amount of moisture absorption shall not exceed, at the last readily accessible point at which the poultry carcasses can be selected for testing on the drip line, the percentage limits set forth in the following table:
Maximum Moisture Absorption and Retention Limits for Ice Pack Poultry Average percent increase in weight over weight of carcass prior to final washer (less necks and giblets)
Zone A--12.01
Zone B--13.01
Note: Authority cited: Sections 407, 24561, 24562, 24681 and 24991, Food and Agricultural Code. Reference: Sections 24651, 24652, 24653, 24654, 24655, 24656, 24657, 24658, 24659, 24660 and 24661, Food and Agricultural Code.
1. New section filed 3-19-2009; operative 4-18-2009 (Register 2009, No. 12).