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. |
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Página 16
... WEIGHTS NOT VERIFIED : Where weight is certified , the word " Not " shall be deleted from the phrase " Weights Not Verified . " ( 2 ) Where determination of ingre- dient content or method of preparation of products in acceptance service ...
... WEIGHTS NOT VERIFIED : Where weight is certified , the word " Not " shall be deleted from the phrase " Weights Not Verified . " ( 2 ) Where determination of ingre- dient content or method of preparation of products in acceptance service ...
Página 24
... 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 27
... 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 of a cut- ability group ...
... 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 of a cut- ability group ...
Página 28
... weight , pounds ) - ( 0.32 x area ribeye , square inches ) . ( b ) ( 1 ) The cutability group of a hind- quarter , forequarter , or cut eligible for grading also is determined on the basis of the above equation in which the hot carcass ...
... weight , pounds ) - ( 0.32 x area ribeye , square inches ) . ( b ) ( 1 ) The cutability group of a hind- quarter , forequarter , or cut eligible for grading also is determined on the basis of the above equation in which the hot carcass ...
Página 29
... weight in kidney , pelvic , and heart fat . ( iii ) An 800 - pound carcass of this group which is near the borderline of cutability groups 2 and 3 might have six - tenths inch of fat over the ribeye , 15.0 square inches of ribeye , and ...
... weight in kidney , pelvic , and heart fat . ( iii ) An 800 - pound carcass of this group which is near the borderline of cutability groups 2 and 3 might have six - tenths inch of fat over the ribeye , 15.0 square inches of ribeye , and ...
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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.