The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1972 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
... color and texture of the lean flesh . In the split chine bones , ossification changes occur at an earlier stage of maturity in the posterior portion of the vertebral col- umn ( sacral vertebrae ) and at progres- sively later stages of ...
... color and texture of the lean flesh . In the split chine bones , ossification changes occur at an earlier stage of maturity in the posterior portion of the vertebral col- umn ( sacral vertebrae ) and at progres- sively later stages of ...
Página 25
... color and texture of the lean are considered only when the maturity- indicating factors other than color and texture of the lean indicates only a slightly more advanced degree of ma- turity than that specified as maximum for the ...
... color and texture of the lean are considered only when the maturity- indicating factors other than color and texture of the lean indicates only a slightly more advanced degree of ma- turity than that specified as maximum for the ...
Página 27
... color and usually has a " gummy " texture . Although there is little or no evidence which indicates that the " dark cutting " condition has any adverse effect on palatability , it is con- sidered in grading because of its effect on ...
... color and usually has a " gummy " texture . Although there is little or no evidence which indicates that the " dark cutting " condition has any adverse effect on palatability , it is con- sidered in grading because of its effect on ...
Página 31
... color and is fine in texture . The minimum degree of mar- bling required increases with advancing maturity throughout this group from typical traces to a typical slight amount ( see Figure 1 ) and the ribeye muscle is moderately soft ...
... color and is fine in texture . The minimum degree of mar- bling required increases with advancing maturity throughout this group from typical traces to a typical slight amount ( see Figure 1 ) and the ribeye muscle is moderately soft ...
Página 33
... color and fine in texture . In carcasses through- out the range of maturity included in this group , the ribeye muscle is devoid of marbling and is soft and slightly watery . ( iii ) Carcasses in the third or inter- mediate maturity ...
... color and fine in texture . In carcasses through- out the range of maturity included in this group , the ribeye muscle is devoid of marbling and is soft and slightly watery . ( iii ) Carcasses in the third or inter- mediate maturity ...
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