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 24
... thickness of fat over the ribeye prevent an accurate cutability determination . Therefore , carcasses subjected to such influences may not be eligible for a cutability determination . Also carcasses with more than minor amounts of lean ...
... thickness of fat over the ribeye prevent an accurate cutability determination . Therefore , carcasses subjected to such influences may not be eligible for a cutability determination . Also carcasses with more than minor amounts of lean ...
Página 25
... thickness of muscling and to an overall degree of thickness and fullness of the carcass and its various parts . Carcasses ... thick in relation to their length and which have a very plump , full , and well- rounded appearance . Inferior ...
... thickness of muscling and to an overall degree of thickness and fullness of the carcass and its various parts . Carcasses ... thick in relation to their length and which have a very plump , full , and well- rounded appearance . Inferior ...
Página 28
... thickness of this fat over the ribeye muscle measured perpendicular to the outside surface at a point three - fourths of the length of the ribeye from its chine bone end . This measurement may be adjusted , as necessary , to reflect ...
... thickness of this fat over the ribeye muscle measured perpendicular to the outside surface at a point three - fourths of the length of the ribeye from its chine bone end . This measurement may be adjusted , as necessary , to reflect ...
Página 29
... thickness over the ribeye changes the cutability group by 25 per- cent of a cutability group . ( v ) The amount of kidney , pelvic , and heart fat considered in determining the cutability group includes the kidney knob ( kidney and ...
... thickness over the ribeye changes the cutability group by 25 per- cent of a cutability group . ( v ) The amount of kidney , pelvic , and heart fat considered in determining the cutability group includes the kidney knob ( kidney and ...
Página 30
... thick layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A 500 ...
... thick layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A 500 ...
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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.