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
... weight but also the general value of each part as compared with the other parts . Thus , although the chuck and round are nearly the same percentage of the car- cass weight , the round is considered the more valuable cut . Therefore ...
... weight but also the general value of each part as compared with the other parts . Thus , although the chuck and round are nearly the same percentage of the car- cass weight , the round is considered the more valuable cut . Therefore ...
Página 29
... weight ( or chilled car- cass weight x 102 percent ) is used in determining the cutability group . As carcass weight increases , the percent of retail cuts decreases - a change of 100 pounds in hot carcass weight changes the cutability ...
... weight ( or chilled car- cass weight x 102 percent ) is used in determining the cutability group . As carcass weight increases , the percent of retail cuts decreases - a change of 100 pounds in hot carcass weight changes the cutability ...
Página 30
... weight . ( c ) The following descriptions provide a guide to the characteristics of carcasses in each cutability group to aid in deter- mining cutability groups subjectively . ( 1 ) Cutability Group 1. ( i ) A carcass in cutability ...
... weight . ( c ) The following descriptions provide a guide to the characteristics of carcasses in each cutability group to aid in deter- mining cutability groups subjectively . ( 1 ) Cutability Group 1. ( i ) A carcass in cutability ...
Página 42
... weight but also to the general desirability of each cut as com- pared with other cuts . Best conforma- tion implies a high proportion of edible meat to bone and a high proportion of the weight 42 § 53 114 Title 7 - Chapter I.
... weight but also to the general desirability of each cut as com- pared with other cuts . Best conforma- tion implies a high proportion of edible meat to bone and a high proportion of the weight 42 § 53 114 Title 7 - Chapter I.
Página 56
... Weight , by Grade 1 Grade U.S. No. 1 . U.S. No. 2 . U.S. No. 3_ U.S. No. 4 . Yield 53 percent and over . 50 to 52.9 percent . 47 to 49.9 percent . Less than 47 percent . 1 These yields will be approximately 1 per- cent lower if based on ...
... Weight , by Grade 1 Grade U.S. No. 1 . U.S. No. 2 . U.S. No. 3_ U.S. No. 4 . Yield 53 percent and over . 50 to 52.9 percent . 47 to 49.9 percent . Less than 47 percent . 1 These yields will be approximately 1 per- cent lower if based on ...
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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
Pasajes populares
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.