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 24
... slightly greater ( more nearly horizontal ) than the angle made by the 13th rib with the vertebral column of the hindquarter posterior to that point . As a result of this cut , the outer end of the cut surface of the ribeye muscle is ...
... slightly greater ( more nearly horizontal ) than the angle made by the 13th rib with the vertebral column of the hindquarter posterior to that point . As a result of this cut , the outer end of the cut surface of the ribeye muscle is ...
Página 26
... slightly with different levels of quality . In determining the maturity of a carcass or cut in which the skeletal evidences of maturity are different from those in- dicated by the color and texture of the lean , slightly more emphasis ...
... slightly with different levels of quality . In determining the maturity of a carcass or cut in which the skeletal evidences of maturity are different from those in- dicated by the color and texture of the lean , slightly more emphasis ...
Página 29
... slightly larger factor , appropri- ate to reflect the weight of the cut as a percent of hot carcass weight , shall be used for ribs , full loins , or short loins which are more closely trimmed than described in the referenced IMP ...
... slightly larger factor , appropri- ate to reflect the weight of the cut as a percent of hot carcass weight , shall be used for ribs , full loins , or short loins which are more closely trimmed than described in the referenced IMP ...
Página 30
... slightly thin layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is slightly thick . There are usually small deposits of fat in the flanks and cod or udder . ( ii ) A 500 - pound ...
... slightly thin layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is slightly thick . There are usually small deposits of fat in the flanks and cod or udder . ( ii ) A 500 - pound ...
Página 31
... slightly wide and slightly flat and the ribeye muscle is light red in color and is fine in texture . The min- imum degree of marbling required increases with advancing maturity throughout this group from minimum slightly abundant to ...
... slightly wide and slightly flat and the ribeye muscle is light red in color and is fine in texture . The min- imum degree of marbling required increases with advancing maturity throughout this group from minimum slightly abundant to ...
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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.