The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1968 The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government. |
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Página 56
... acceptable palatability . U. S. No. 2 and U. S. No. 3 grades have higher degrees of finish with resulting lower yields of lean cuts and higher yields of fat cuts than U. S. No. 1 grade . In addition , the cuts from U. S. No. 2 and U. S. ...
... acceptable palatability . U. S. No. 2 and U. S. No. 3 grades have higher degrees of finish with resulting lower yields of lean cuts and higher yields of fat cuts than U. S. No. 1 grade . In addition , the cuts from U. S. No. 2 and U. S. ...
Página 57
... acceptable quality cuts . Meatiness based on yield of lean cuts in relation to carcass weight is slightly high ; yield of fat cuts is slightly low . The ratio of total lean and fat to bone is slightly high . Carcasses pos- sessing the ...
... acceptable quality cuts . Meatiness based on yield of lean cuts in relation to carcass weight is slightly high ; yield of fat cuts is slightly low . The ratio of total lean and fat to bone is slightly high . Carcasses pos- sessing the ...
Página 58
... acceptable quality cuts . Yield of lean cuts in relation to carcass weight is moderately high ; yield of fat cuts is moderately low . The ratio of total lean and fat to bone is moderately low . Car- casses with the minimum finish for ...
... acceptable quality cuts . Yield of lean cuts in relation to carcass weight is moderately high ; yield of fat cuts is moderately low . The ratio of total lean and fat to bone is moderately low . Car- casses with the minimum finish for ...
Página 59
... acceptable pal- atability . Meatiness and yield of lean cuts from carcass weight are slightly high . Yield of fat cuts is slightly low . The ratio of total lean and fat to bone is slightly high . Carcasses with the minimum finish ...
... acceptable pal- atability . Meatiness and yield of lean cuts from carcass weight are slightly high . Yield of fat cuts is slightly low . The ratio of total lean and fat to bone is slightly high . Carcasses with the minimum finish ...
Página 60
... acceptable palatability . Meatiness and yield of lean cuts from carcass weight are slightly low . Yield of fat cuts is slightly high . The ratio of total lean and fat to bone is moderately high . Carcasses with the minimum finish ...
... acceptable palatability . Meatiness and yield of lean cuts from carcass weight are slightly low . Yield of fat cuts is slightly high . The ratio of total lean and fat to bone is moderately high . Carcasses with the minimum finish ...
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accordance Administrator Agriculture Alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn brown rice carcass censed charges cheddar cheese cheese clean color condition conformation conformation equivalent containers copy cotton cottonseed covering Cowpea cream determined domestic rabbits dressed poultry dry milk equipment filed finish flavor grade designation grading certificate grading service grain houseman hypocotyl inch inspec inspection certificate inspection or grading inspection service June 20 kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment Milled Rice minimum moderately moisture muscling odors official identification official plant operation packaging pasteurized percent person poultry poultry products process cheese processing purpose ready-to-cook receipt regulations request ribeye ribs rooms rosin sample sampler sanitary Secretary seed shell eggs sirup slaughter slightly specified split peas storage stored Subpart suspended thereof thick tion U.S. Grade ucts United ware warehouse license weight
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Página 375 - If any valuable constituent has been in whole or in part omitted or abstracted therefrom; or (2) if any substance has been substituted wholly or in part therefor; or (3) if damage or inferiority has been concealed in any manner; or (4) if any substance has been added thereto or mixed or packed therewith so as to increase its bulk or weight, or reduce its quality or strength, or make it appear better or of greater value than it is.