Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and IndexDivision of the Federal Register, the National Archives, 1976 |
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Página 7
... ribs , or racks , and chucks or shoulders - referred to as yield grade in Subpart B of this part . ( nn ) Quality grade . An important commercial subdivision of livestock or meat based on separate evaluations of two general ...
... ribs , or racks , and chucks or shoulders - referred to as yield grade in Subpart B of this part . ( nn ) Quality grade . An important commercial subdivision of livestock or meat based on separate evaluations of two general ...
Página 9
... rib , and chuck of each bovine and ovine carcass in letters at least one - fourth of an inch high , with no more than three- fourths of an inch space between im- pressions . Imprints of each such brand shall be submitted to the Chief ...
... rib , and chuck of each bovine and ovine carcass in letters at least one - fourth of an inch high , with no more than three- fourths of an inch space between im- pressions . Imprints of each such brand shall be submitted to the Chief ...
Página 21
... ribs and loins - consideration of the color and texture of the lean necessarily must receive the major emphasis ... rib bones are slightly wide and slightly flat . Bull car- casses have evidences of more advanced maturity . ( c ) ...
... ribs and loins - consideration of the color and texture of the lean necessarily must receive the major emphasis ... rib bones are slightly wide and slightly flat . Bull car- casses have evidences of more advanced maturity . ( c ) ...
Página 22
... rib than is the end next to the chine bone . Beyond the ribeye , the knife cut shall continue between the 12th and 13th ribs to a point which will ad- equately expose the distribution of fat and lean in this area . The knife cut may be ...
... rib than is the end next to the chine bone . Beyond the ribeye , the knife cut shall continue between the 12th and 13th ribs to a point which will ad- equately expose the distribution of fat and lean in this area . The knife cut may be ...
Página 23
... rib bones will become progressively wider and flatter until in very mature beef the ribs will be very wide and flat . ( 1 ) In steer , heifer , and cow beef , the color and texture of the lean flesh also undergo progressive changes with ...
... rib bones will become progressively wider and flatter until in very mature beef the ribs will be very wide and flat . ( 1 ) In steer , heifer , and cow beef , the color and texture of the lean flesh also undergo progressive changes with ...
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Términos y frases comunes
accordance Administrator Agricultural Marketing Service Alfalfa amended appeal grading applicant approved backfat barrows and gilts basis beans bond bones brisket broomcorn carcasses characteristics charges cheddar cheese cheese Choice grade clean Colby cheese color condition conformation conformation equivalent containers cotton cottonseed cream degree determined domestic rabbits dry milk egg products equipment Federal filed finish flank flavor grade and remain grade designation grading certificate grading service grain inch inspec inspection certificate inspection or grading inspection service inspector issued June 20 label lentils loin maturity ment moderately mold official identification official plant packaging paraffin pasteurized peas percent person poultry processing receipt regulations remain eligible request ribeye ribs rice sample sampler shell eggs slaughter slight slightly thick special grade specified as minimum Standard grade standards for grades storage Subpart surface thereof thin tion U.S. Grade ucts Utility grade ware warehouseman weigher weight whey wrapper or covering yield grade
Pasajes populares
Página 259 - If it is, in whole or in part, a raw agricultural commodity and such commodity bears or contains a pesticide chemical which is unsafe within the meaning of section 408 of the Federal Food, Drug, and Cosmetic Act...
Página 542 - Office or may be suspended, excluded or disbarred from further practice. (b) The use of simple professional letterheads, calling cards, or office signs, simple announcements necessitated by opening an office, change of association, or change of address, distributed to clients and friends, and insertion of listings in common form (not display) in a classified telephone or city directory, and listings and professional cards with biographical data in standard professional directories shall not be considered...
Página 9 - The edible part of the muscle of cattle, sheep, swine, or goats which is skeletal or which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, with or without the accompanying and overlying fat, and the portions of bone, skin, sinew, nerve, and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing. It does not include the muscle found in the lips, snout or ears. (v) Meat byproduct. Any edible part other than...
Página 249 - Stat. 1040). nonfat dry milk Is the product resulting from the removal of fat and water from milk, and contains the lactose, milk proteins, and milk minerals In the same relative proportions as In the fresh milk from which made. It contains not over 5 per centum by weight of moisture. The fat content Is not over 1% per centum by weight unless otherwise Indicated. "The term 'milk', when used herein, means sweet milk of cows.
Página 397 - ... each lot or parcel of grain inspected and graded by such licensed inspector showing the information contained on such inspection certificate. § 102.67 Weight certificate. Each weight certificate issued under the act by a weigher shall be in a form approved for the purpose by the Service, and shall embody the following information within its written or printed terms : (a) The caption "United States Warehouse Act, Grain Weight Certificate", (b) Whether it is an original, a duplicate, or other...