Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and IndexDivision of the Federal Register, the National Archives, 1966 |
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Página 7
... carcass beef . 53.103 Specifications for official United States standards for grades of car- cass beef ( cutability ) ... carcasses . 53.106 Specifications for official United States standards for grades of stag beef carcasses . VEAL AND ...
... carcass beef . 53.103 Specifications for official United States standards for grades of car- cass beef ( cutability ) ... carcasses . 53.106 Specifications for official United States standards for grades of stag beef carcasses . VEAL AND ...
Página 8
... CARCASSES Bases for pork carcass standards . Pork carcass classes . 53.142 Application of standards for grades of barrow and gilt carcasses . 53.143 Specifications for official United States standards for grades of bar- row and gilt ...
... CARCASSES Bases for pork carcass standards . Pork carcass classes . 53.142 Application of standards for grades of barrow and gilt carcasses . 53.143 Specifications for official United States standards for grades of bar- row and gilt ...
Página 9
... Carcass . The commercially pre- pared or dressed body of any animal in- tended for human food . ( bb ) Meat . The edible part of the muscle of an animal , which is skeletal , or which is found in the tongue , in the diaphragm , in the ...
... Carcass . The commercially pre- pared or dressed body of any animal in- tended for human food . ( bb ) Meat . The edible part of the muscle of an animal , which is skeletal , or which is found in the tongue , in the diaphragm , in the ...
Página 11
... carcasses . The mark of foreign origin shall be re- peated parallel to the backbone of the carcass so as to appear on each round , rump , full loin , rib , and chuck of each bovine and ovine carcass , in letters at least one - fourth of ...
... carcasses . The mark of foreign origin shall be re- peated parallel to the backbone of the carcass so as to appear on each round , rump , full loin , rib , and chuck of each bovine and ovine carcass , in letters at least one - fourth of ...
Página 12
... carcass shall be given a thorough post - mortem examination . If , on inspection of any such carcass , there is found any lesion or other con- dition indicating that the animal was diseased , the carcass shall be condemned and disposed ...
... carcass shall be given a thorough post - mortem examination . If , on inspection of any such carcass , there is found any lesion or other con- dition indicating that the animal was diseased , the carcass shall be condemned and disposed ...
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Términos y frases comunes
accordance Administrator Agriculture Alfalfa amended amount appeal grading application approved authorized basis beans broomcorn brown rice C&MS carcass censed cheddar cheese cheese clean cold-pack fruit color condition conformation conformation equivalent containers copy cotton cottonseed covering Cowpea Department depositor determined domestic rabbits dressed poultry dry milk employee equipment examination filed flavor grade designation grading certificate grading service grain houseman inspec inspection certificate inspection service June 20 kernels label lentils license issued licensed inspector licensed warehouse licensed warehouseman licensed weigher loin mark ment milk milled rice minimum moderately official identification official plant otherwise packaging paragraph percent person poultry poultry products prescribed processing purpose pursuant ready-to-cook receipt regulations request revoked ribeye ribs rosin sample sampler Secretary seeds shell eggs sirup slaughter slightly specified spected split peas storage stored Subpart suspended thereof thick thin tion U.S. Grade ware warehouse license wool
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Página 318 - 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 221 - Stat. 1040). 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 proportions as In the fresh milk from which made. It contains not over 5 per centum by weight of moisture. The fat content Is not over 1% per centum by weight unless otherwise Indicated. "The term 'milk', when used herein, means sweet milk of cows.
Página 111 - Within seven days after the receipt of the aforesaid notice and statement of reasons by such licensee, he may file an appeal, in writing, with the Secretary supported by any argument or evidence that he may wish to offer as to why his license should not be suspended or revoked. After the expiration of the aforesaid...
Página 343 - Secretary has reason to believe that any label in use or prepared for use is false or misleading in any particular, he may direct that the use of the label be withheld unless it is modified in such manner as the Secretary may prescribe so that it will not be false or misleading.