The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1969 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 25
... muscling and to an overall degree of thickness and fullness of the carcass and its various parts . Carcasses or primal cuts which meet the requirements for thickness of muscling specified for a grade will be considered to have ...
... muscling and to an overall degree of thickness and fullness of the carcass and its various parts . Carcasses or primal cuts which meet the requirements for thickness of muscling specified for a grade will be considered to have ...
Página 56
... muscling ( thickness of muscling in relation to skeletal size ) . Since many carcasses have a normal dis- tribution of fat and a normal develop- ment of muscling for their degree of fat- ness , in determining their grade the actual ...
... muscling ( thickness of muscling in relation to skeletal size ) . Since many carcasses have a normal dis- tribution of fat and a normal develop- ment of muscling for their degree of fat- ness , in determining their grade the actual ...
Página 57
... MUSCLING TYPICAL OF THEIR DEGREE OF FATNESS . Hot Carcass Weight ( pounds ) 2 / Average Thickness Backfat ( inches ) 120 2.21 165 205 U.S. No. 4 2.1 2.0 1.9 U.S. No. 3 1.8 1.7 1.6 U.S. No. 2 1.5 1.4 1.3 U.S. No. I 1.2 1.1 1.0 127 27 28 ...
... MUSCLING TYPICAL OF THEIR DEGREE OF FATNESS . Hot Carcass Weight ( pounds ) 2 / Average Thickness Backfat ( inches ) 120 2.21 165 205 U.S. No. 4 2.1 2.0 1.9 U.S. No. 3 1.8 1.7 1.6 U.S. No. 2 1.5 1.4 1.3 U.S. No. I 1.2 1.1 1.0 127 27 28 ...
Página 58
... muscling . For purposes of these standards , six degrees of muscling are recognized : Very thick , thick , moderately thick , slightly thin , thin , and very thin . These are in- tended to cover the entire range of muscling present ...
... muscling . For purposes of these standards , six degrees of muscling are recognized : Very thick , thick , moderately thick , slightly thin , thin , and very thin . These are in- tended to cover the entire range of muscling present ...
Página 59
... muscling , and the carcass length or weight . For carcasses with a distribution of fat and development of muscling as described herein , the maximum average thickness of backfat increases from 1.3 to 1.6 inches with increases in either ...
... muscling , and the carcass length or weight . For carcasses with a distribution of fat and development of muscling as described herein , the maximum average thickness of backfat increases from 1.3 to 1.6 inches with increases in either ...
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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 flavor grade designation grading certificate grading service grain houseman 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 Standard grade storage stored Subpart suspended thereof thick tion U.S. Grade ucts United ware warehouse license weight
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Página 384 - 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.