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 9
... 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 35
... 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 36
... 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 37
... 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 38
... 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 carcasses of the lower grades which have a de- velopment of external and ...
... 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 carcasses of the lower grades which have a de- velopment of external and ...
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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
Pasajes populares
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.