The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1971 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. |
Dentro del libro
Resultados 1-5 de 100
Página 7
... finish , and quality in meats and livestock . ( 2 ) As a verb , this term means to de- termine the class , grade , or other quality of livestock or a product according to applicable standards for such livestock or product in Subpart B ...
... finish , and quality in meats and livestock . ( 2 ) As a verb , this term means to de- termine the class , grade , or other quality of livestock or a product according to applicable standards for such livestock or product in Subpart B ...
Página 34
... finish , and conformation for the class . Rounds , chucks , and neck are thick and are very heavily muscled . Loins and ribs are broad but tend to shallowness and are relatively small in proportion to the rest of the carcass . The ...
... finish , and conformation for the class . Rounds , chucks , and neck are thick and are very heavily muscled . Loins and ribs are broad but tend to shallowness and are relatively small in proportion to the rest of the carcass . The ...
Página 35
... finish . The general outlines are very uneven . Loins and ribs are very flat and thin . Hip and shoulder bones and ribs are very prominent . Generally there are no ex- terior or interior fats . Flesh , though relatively dry , is ...
... finish . The general outlines are very uneven . Loins and ribs are very flat and thin . Hip and shoulder bones and ribs are very prominent . Generally there are no ex- terior or interior fats . Flesh , though relatively dry , is ...
Página 36
... finish , and quality . These factors are con- cerned with the proportions of the various wholesale cuts and the propor- tions of fat , lean , and bone in the carcass and the quality of the lean . Carcasses qualifying for any particular ...
... finish , and quality . These factors are con- cerned with the proportions of the various wholesale cuts and the propor- tions of fat , lean , and bone in the carcass and the quality of the lean . Carcasses qualifying for any particular ...
Página 37
( c ) While the standards describe rather definite degrees of external finish and of kidney and pelvic fat for each grade of veal and calf , consideration of variations in the quantities of these fats is restricted almost entirely to ...
( c ) While the standards describe rather definite degrees of external finish and of kidney and pelvic fat for each grade of veal and calf , consideration of variations in the quantities of these fats is restricted almost entirely to ...
Otras ediciones - Ver todas
Términos y frases comunes
accordance Administrator Alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn brown rice butter C&MS 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 or inspection 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 muscling odors official identification official plant packaging pasteurized percent person poultry poultry products purpose ready-to-cook receipt regulations request ribeye ribs rooms rosin sample sampler sanitary Secretary seed shell eggs sirup slaughter slightly specified spected split peas Standard grade storage stored Subpart suspended thereof thick tion U.S. Grade ucts United ware weight Yield Grade
Pasajes populares
Página 404 - 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.
Página 643 - No person, firm, or corporation shall forge, counterfeit, simulate, falsely represent, detach, or, knowingly alter, deface, or destroy, or use without proper authority any of the marks, stamps, labels, or tabs provided for in...
Página 308 - Nonfat dry milk" is the product resulting from the removal of fat and water from milk and contains the lactose, milk proteins and milk minerals in the same relative proportion as in the fresh milk from which made.