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 29
... percent of the carcass weight . As the amount of kidney , pelvic , and heart fat increases , the percent of retail cuts decreases - a change of 1 percent of the carcass weight in these fats changes the cut- ability group by 20 percent ...
... percent of the carcass weight . As the amount of kidney , pelvic , and heart fat increases , the percent of retail cuts decreases - a change of 1 percent of the carcass weight in these fats changes the cut- ability group by 20 percent ...
Página 30
... percentages of kidney , pelvic , and heart fat , as appli- cable to the quality grade of the quarter or cut , also shall be used in the equation : Kidney , pelvic , and heart fat percent Grade : Prime Choice Good Standard Commercial ...
... percentages of kidney , pelvic , and heart fat , as appli- cable to the quality grade of the quarter or cut , also shall be used in the equation : Kidney , pelvic , and heart fat percent Grade : Prime Choice Good Standard Commercial ...
Página 56
... percent . 47 to 49.9 percent . Less than 47 percent . 1 These yields will be approximately 1 per- cent lower if based on hot carcass weight . The yields shown in Table I are based on cutting and trimming methods used by the U.S. ...
... percent . 47 to 49.9 percent . Less than 47 percent . 1 These yields will be approximately 1 per- cent lower if based on hot carcass weight . The yields shown in Table I are based on cutting and trimming methods used by the U.S. ...
Página 60
... per- cent and under 45 percent of carcass weight , respectively , for U. S. No. 2 and U. S. No. 3 grades . In addition , the cuts from these grades have more fat remain- ing after trimming of external fat than do the cuts from U. S. No ...
... per- cent and under 45 percent of carcass weight , respectively , for U. S. No. 2 and U. S. No. 3 grades . In addition , the cuts from these grades have more fat remain- ing after trimming of external fat than do the cuts from U. S. No ...
Página 72
... Percent of kidney , Decreases . pelvic , and heart fat . Carcass weight ... Area of ribeye .. Decreases .. Increases .. Approximate change in each factor required to make a full yield grade change 410 of an inch . 5 percent . 260 pounds ...
... Percent of kidney , Decreases . pelvic , and heart fat . Carcass weight ... Area of ribeye .. Decreases .. Increases .. Approximate change in each factor required to make a full yield grade change 410 of an inch . 5 percent . 260 pounds ...
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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.