Hock burns
Leg injuries commonly found in birds raised for meat / From Wikipedia, the free encyclopedia
Hock burns are marks found on the upper joints of chickens and other birds raised on broiler farms. These marks are where the ammonia from the waste of other birds has burned through the skin of the leg, leaving a brown ulcer mark.[1] Although the meat is still safe to eat,[1] many processors now remove these marks as they discourage customers. Industry standards state that hock burn normally should not surpass 15% of a flock, but independent studies have found incidents of hock burn more common.[2] Researchers in Britain found that hock burn could be identified in 82% of chickens sold in supermarkets in 2005.[3]